Homemade Deer Jerky in the Oven: Easy Wild Game Snack Recipe
Easy and Flavorful Deer Jerky in the Oven
Deer Jerky
If you’ve ever wondered how to master deer jerky in the oven, this recipe walks you through a savory, soy-and-liquid-smoke marinade and the perfect low-temperature bake. Whether you’re a hunter or just love wild game snacks, this oven-dried venison treat delivers on flavor and simplicity.
Ingredients for Homemade Deer Jerky
- 1½ pounds venison, trimmed and thinly sliced against the grain
- 4 tablespoons soy sauce
- 4 tablespoons Worcestershire sauce
- 2 teaspoons liquid smoke
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- ½ teaspoon red pepper flakes (optional for a kick)
Step-by-Step Instructions to Dry Jerky in the Oven
- Prepare the venison: Slice strips about 1/8 inch thick—chilling the meat slightly helps achieve uniform cuts.
- Mix the marinade: In a bowl, whisk together soy sauce, Worcestershire, liquid smoke, onion powder, garlic powder, black pepper, and red pepper flakes.
- Marinate: Place the venison strips in a zip-top bag, pour in the marinade, press out excess air, and seal. Massage gently until evenly coated. Refrigerate for 12–14 hours for maximum flavor.
- Preheat the oven: Set at 165°F–175°F (the lowest setting) and position racks so air circulates around each strip.
- Arrange on racks: Lay marinated strips in a single layer on wire racks set over foil-lined baking sheets (for easy cleanup).
- Dry low and slow: Bake for 3–4 hours, flipping halfway, until jerky is dry but still pliable. Keep the oven door cracked slightly to allow moisture to escape.
- Cool and store: Let strips cool on the rack for 10 minutes. Transfer to airtight containers or vacuum-seal bags. Enjoy or refrigerate up to 2 weeks.
Nutrition Facts
- Calories: 111 kcal
- Protein: 14 g
- Carbohydrates: 3 g
- Fat: 5 g (saturated fat 1 g)
- Sodium: 786 mg
- Cholesterol: 48 mg
- Sugar: 1 g
Chef’s Tips & Tricks
- Uniform thickness: Freeze venison for 30 minutes to slice evenly.
- Low heat: Keep below 180°F to avoid cooking instead of drying.
- Flavor variations: Swap soy sauce for tamari or add smoked paprika for extra depth.
- Storage hack: Layer jerky between parchment paper to prevent sticking in jars.
Why You’ll Love This Wild Game Snack
This oven-dried venison jerky is protein-packed, wallet-friendly (no pricey dehydrator needed!), and bursting with umami. Perfect for camping trips, lunchboxes, or that afternoon protein boost.
Enjoy crafting your savory, chewy delight—your ultimate guide to making perfect deer jerky in the oven.
Deer Jerky
A deer jerky that's packed with savory flavor and easy to make in the oven with venison marinated in soy sauce, Worcestershire, and liquid smoke.
Ingredients
Method
- Slice venison strips about 1/8 inch thick and chill for easier cutting.
- Whisk together soy sauce, Worcestershire sauce, liquid smoke, onion powder, garlic powder, black pepper, and red pepper flakes.
- Combine venison with marinade in a zip-top bag, remove excess air, and refrigerate 12–14 hours.
- Preheat oven to 165°F–175°F and position racks for good air flow.
- Arrange marinated strips on wire racks over baking sheets in a single layer.
- Dry in oven for 3–4 hours, flipping halfway, until jerky is dry but still flexible.
- Let cool 10 minutes, then store in airtight containers or vacuum-seal bags.
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