My Go-To Venison Jerky

I’ve tried various “recipes” for making jerky. From store bought flavor packets to using a book called the dehydrators bible. This is what I’ve settled on. It’s got a good combination of sweet, salty, and heat.
One note:
I don’t use measuring cups so the quantities listed are estimations based on my most recent batch.

2 Lbs venison roast
1 cup of reduced sodium soy sauce
6 tablespoons of Sriracha sauce (Rooster sauce)
6 tablespoons of REAL Canadian Maple Syrup. (the Vermont stuff might work I suppose)

Slice roast into 1/4″ thick pieces
Take a meat tenderizer and give the slices a whack
Put the slices into a dish
Add soy sauce, hot sauce, and maple syrup
Add water to the dish until all layers of meat are covered in liquid and mix around a bit
Cover and put in the fridge to marinate for 24 hours
place into food dehydrator and run until it’s a suitable dryness. (I rotate trays every couple of hours just to ensure consistency)

If you’re squeamish about hot sauce, no need to be concerned with this amount. The heat seems to get diluted enough that it isn’t hot, just has some good flavor. If you want it actually hot, try doubling the amount of sriracha sauce.


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