Maddog’s Venison Jerky

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
"Maddog's Venison Jerky Recipe" is a delicious and flavorful way to enjoy the rich taste of venison. This recipe takes thinly sliced venison meat and marinates it in a savory blend of spices, soy sauce, Worcestershire sauce, and brown sugar. The meat is then dried to perfection, resulting in a tender and chewy jerky that is perfect for snacking or taking on outdoor adventures. With its unique combination of flavors, this homemade venison jerky will surely satisfy your cravings for a protein-packed snack.

Keywords: venison jerky, recipe, marinade, savory blend, protein-packed snack

Maddog's venison jerky recipe details

Maddog’s venison jerky recipe, recipe Rating: 4.7
Number of votes:114

This is a sweet marinade with a little heat. I use it with great success on venison jerky, but beef or other meats can be used too.
Ready in: 10 hours 20 mins

Ingredients

Makes: 1 1/2 pounds

• 1 (12 ounce) can or bottle beer (I use a bland pilsner-style American beer)
• 1/2 cup honey
• 1/2 cup turbinado raw cane sugar
• 2 tablespoons BBQ dry rub seasoning
• 1 tablespoon Sriracha(R) chili garlic sauce
• 1 tablespoon sea salt
• 1 teaspoon ground black pepper
• 3 pounds venison, cut into 1/4-inch-thick strips

Preparation method

Prep: 20 mins | Cook: 8 hours | Extra time: 2 hours, marinating

1. Place the marinade ingredients into a gallon-size zip top plastic bag and mix until the sugar has dissolved. Add the venison strips and mix to evenly coat. Press out the air, seal the bag, and marinate in the refrigerator 48 hours, mixing the meat in the bag twice to ensure even marination.
2. Remove meat from the marinade and squeeze or wipe off excess marinade. Arrange meat strips in a food dehydrator, ensuring the strips are not touching each other.
3. Dry at 165 degrees F until dry, about 8 hours. This can be cooked in a smoker at 165 degrees F as well.BBQ seasoning note:

I use LaRue Tactical “Dillo Dust” dry rub, which contains: sugar, salt, paprika, chili, pepper, celery, garlic, and cumin.

Slicing the venison:

I thaw the venison in the refrigerator, and slice 1/4-inch-thick when it is still partially frozen. It’s easier to slice that way and will help you make uniform slices.