Print

Budget-Friendly Teriyaki Venison Jerky: Easy Oven or Dehydrator Recipe

teriyaki venison jerky - featured image
Print Recipe

This budget-friendly teriyaki venison jerky is simple to make with pantry staple ingredients, using either an oven or dehydrator. It’s a crowd-pleasing, high-protein snack that turns even venison skeptics into believers.

Ingredients

Scale
  • 2 pounds venison roast or steak
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup brown sugar, packed
  • 1/4 cup pineapple juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon onion powder

Instructions

  1. Place the 2-pound venison roast in the freezer for about 45 minutes to 1 hour until firm but not frozen solid.
  2. In a medium bowl, whisk together the soy sauce, brown sugar, pineapple juice, rice vinegar, sesame oil, minced garlic, grated ginger, black pepper, and onion powder until the sugar is dissolved.
  3. Remove the venison from the freezer and slice against the grain into 1/4-inch thick strips, about 1 to 2 inches wide and 4 to 6 inches long.
  4. Place the venison strips in a large bowl or gallon-sized zip-top bag. Pour the marinade over the meat, ensuring all strips are coated. Massage the marinade into the meat for 1-2 minutes. Cover and refrigerate for at least 4 hours, preferably overnight (8-12 hours), but no more than 24 hours.
  5. When ready to dry, preheat the oven to its lowest setting (around 170°F / 75°C). If the oven doesn’t go that low, prop the door open slightly with a wooden spoon handle. Line baking sheets with aluminum foil and place oven-safe cooling racks on top. For a dehydrator, set it to 160°F (70°C).
  6. Remove the venison strips from the marinade (do not rinse) and pat each strip dry with paper towels to remove excess moisture.
  7. Arrange the strips in a single layer on the dehydrator trays or on the wire cooling racks in the oven, ensuring they do not touch or overlap.
  8. For the oven: dry for 3 to 5 hours, checking for doneness after 3 hours. For the dehydrator: dry for 4 to 6 hours, checking after 4 hours. The jerky is done when it is dry to the touch but still pliable; it should bend and crack but not snap in half.
  9. Remove the jerky from the oven or dehydrator and let it cool completely on the racks. It will firm up as it cools.
  10. Store the completely cooled jerky in an airtight container or vacuum-sealed bag. It will keep at room temperature for up to 2 weeks, in the refrigerator for up to a month, and in the freezer for up to 6 months.

Notes

Slice the meat against the grain for tender jerky. Pat the marinated strips dry to avoid sticky jerky. Do not overcrowd the trays; ensure good airflow. Use the bend test to check doneness: a piece should crack but not break. The flavor improves after a day or two.

Nutrition

Keywords: venison jerky, teriyaki jerky, homemade jerky, oven jerky, dehydrator jerky, budget-friendly jerky, high-protein snack

Find it online: https://zestynora.com/budget-friendly-teriyaki-venison-jerky-easy-oven-or-dehydrator-recipe/