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peppered venison jerky Grants Gourmet Guide

Peppered Venison Jerky (oven)

Make delicious peppered venison jerky at home with this easy oven method. Tender venison strips are marinated in a bold, smoky blend of soy sauce, Worcestershire, spices, and a kick of cracked pepper. Perfectly dried and full of flavor, it's a high-protein snack that's sure to impress.
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Prep Time 20 minutes
Total Time 20 minutes
Course Snack
Cuisine American
Servings 6

Equipment

  • Sharp knife
  • Cutting board
  • Mixing bowls
  • Ziplock Bags or Container with Lid
  • Oven:
  • Wire Baking Racks
  • Baking Sheets
  • Aluminum Foil or Parchment Paper
  • Kitchen Thermometer
  • Tongs
  • Cooling rack

Ingredients
  

  • 2 Lbs Venison (Trimmed of fat and silver skin)
  • 1/2 Cup Soy Sauce
  • 1/4 Cup Worcestershire Sauce
  • 2 Tbsp Brown Sugar
  • 1 Tbsp Liquid Smoke (optional for smoky flavor)
  • 1 Tsp Onion Powder
  • 1 Tsp Garlic Powder
  • 1 Tsp Smoked Paprika
  • 1 Tsp Red Pepper Flakes (Adjust to taste)
  • 1 Tsp Freshly Cracked Black Pepper (plus extra for sprinkling)
  • 1/2 Tsp Cayenne Pepper (optional for extra heat)

Instructions
 

Slice the Venison:

  • Cut venison into thin strips, approximately 1/4 inch thick. Slice against the grain for tender jerky.

Make the Marinade:

  • Combine soy sauce, Worcestershire sauce, brown sugar, liquid smoke, onion powder, garlic powder, smoked paprika, red pepper flakes, and cayenne pepper in a bowl.

Marinate the Venison:

  • Place venison strips in a large zip-top bag or shallow dish.
  • Pour the marinade over the meat, ensuring all pieces are coated. Refrigerate for 12-24 hours, turning occasionally.

Prepare the Oven:

  • Preheat your oven to 170°F (or the lowest setting). Line baking sheets with aluminum foil and set wire racks on top.

Dry the Jerky:

  • Remove venison strips from the marinade, pat them dry with paper towels, and lay them in a single layer on the wire racks.
  • Sprinkle extra cracked black pepper over the strips for added flavor.

Bake the Jerky:

  • Place the baking sheets in the oven. Leave the oven door slightly ajar to allow moisture to escape. A wooden spoon can prop the door open.
  • Bake for 4-6 hours, checking periodically. The jerky is done when it's dry but still slightly pliable.

Cool and Store:

  • Let the jerky cool completely before storing it in an airtight container. It keeps for up to 2 weeks at room temperature or longer in the refrigerator or freezer.

Notes

Tips:

  • For even cooking, rotate the baking sheets halfway through.
  • Adjust spices for a milder or spicier kick.
 
Keyword High-protein snack, Homemade jerky recipe, Oven-dried jerky, Peppered jerky, Venison jerky, Venison snacks