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Only seven steps to easy venison jerky flavored with soy sauce, Worcestershire sauce, garlic, and onion. Plan ahead to marinate the deer meat overnight. This jerky is made in the oven, but feel free to use a dehydrators, if you have one.

Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hours, 15 minutes


  • 3 pounds venison
  • 1/2 cup soy sauce
  • 1/2 cup Worcestershire sauce
  • 2 teaspoons MSG
  • 2 teaspoons seasoned salt
  • 2/3 teaspoon garlic powder
  • 2 teaspoons onion powder
  • 2/3 teaspoon pepper


Slice three pounds of venison into strips about 1/8 inch thick to ensure total saturation of the meat while it is marinating. Partial freezing beforehand aids in slicing thin.

Combine soy sauce, Worcestershire sauce, MSG, seasoned salt, garlic powder, onion powder, and pepper in a bowl. Stir this mixture well with a spoon to dissolve all of the soluble ingredients. Now the marinade is ready to be used. Place the strips of meat in the marinade, be sure they are completely submerged.

Marinate overnight, turning if necessary.

Lay marinated meat strips on oven rack. Cook for 6 to 8 (6 is better) hours at 150 degrees F. They get crisper the longer they bake.

Store finished jerky in zip-lock bags or other airtight containers to seal in freshness.

Recipe Source: The Hungry Hikers Book of Good Cooking by Gretchen McHugh (Alfred Knopf)
Reprinted with permission.

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