A savory-sweet venison jerky recipe made with teriyaki marinade, a touch of smoke, garlic, and cracked black pepper. Lean strips of red deer are marinated, dried until perfectly chewy, and finished with bold flavor.
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Overview
Preparation
25 min
Cooking
210 min
Total time
235 min
Servings
8
Marinade
Yes
Difficulty
Intermediate
Ingredients
Find the full list of ingredients and adjust quantities automatically.
Recommended cut
assado de veado
Cuisine type
U.S. Virgin Islands
Dish profile
Slow-cooked, rich, strong sauce
Adjust quantities
Quantities update automatically.
portions
Preparation
90 min
Trim away all visible fat, sinew, and silver skin from the venison roast. Place the meat in the freezer for 1 to 2 hours, until firm but not frozen solid. This makes it easier to slice evenly.
5 min
In a bowl or large zip-top bag, combine the teriyaki marinade, liquid smoke, curing salt, garlic powder, and red pepper flakes if using. Stir or shake until evenly mixed.
10 min
Remove the venison from the freezer and slice into 1/4-inch strips. Slice against the grain for a more tender bite, or with the grain if you prefer a chewier jerky.
720 min
Add the sliced venison to the marinade and toss well so every piece is coated. Cover or seal and refrigerate for 8 to 24 hours, stirring or turning once or twice for even seasoning.
10 min
Drain the marinated venison in a colander and let excess marinade drip away. Pat lightly with paper towels if needed. Arrange the strips on a tray and sprinkle evenly with the garlic powder if you prefer a more pronounced garlic finish. Press one side of each strip into the cracked black pepper if making a peppered jerky.
5 min
Arrange the strips in a single layer on dehydrator trays, leaving space for airflow. Dry at 165°F for 2 1/2 hours, then reduce the temperature to 145°F and continue drying for about 1 hour, or until the jerky is dry but still pliable. The exact time may vary with thickness and humidity.
210 min
Test a piece by cooling it for a few minutes, then bending it. Properly dried jerky should bend and crack slightly but should not snap cleanly in half.
10 min
Cool the jerky completely before storing. Keep it in an airtight container in the refrigerator for longer freshness, or vacuum seal for extended storage.
Tips
Plating
Pairings
Amber ale
Its caramel malt notes complement the teriyaki sweetness and smoky finish.
Dry hard cider
Bright acidity refreshes the palate between bites of rich, savory jerky.
Aged cheddar
Sharp cheese adds depth and balances the jerky’s sweet-salty profile.
Food & wine pairing
FAQ
A lean roast from the hindquarter is ideal. Choose a cut with minimal fat and remove all visible fat and silver skin before slicing.
No, but it is recommended for traditional jerky because it improves color, flavor stability, and food safety. If you skip it, refrigerate the jerky and eat it sooner.
The jerky is ready when a cooled strip bends and shows small cracks but does not snap completely in half.
Yes. You can dry it in an oven set to a low temperature with the door slightly cracked for airflow, though timing will vary.
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