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Teriyaki Venison Jerky Recipe


If you’ve ever thought about making your own homemade jerky, this Teriyaki venison jerky recipe is the best, simplest recipe to start with. Don’t let the name fool you – you can make it with beef too!

But the thing is, I grew up in a deer hunting family. Every hunting season, my dad would go out and get a few deer, and then, because we were a big family and a couple year doesn’t go very far, and because dad wasn’t a huge fan of hunting, he asked all the “trophy hunters” in the area to drop off their unwanted game at our house too.

And since we lived right next to a really HUGE deer lease, we ended up with a lot of venison.

And every year, our parents let us kids indulge ourselves – as long as there was plenty of deef roasts for my dad’s beloved 3-ingredient Italian beef – by slicing some of it really thin, marinating it with various sauces (or straight up hot sauce in my younger brother’s case), and hanging it on toothpicks from the oven racks in our wood cookstove’s oven, with the door open, and the fire down low so it wouldn’t get too hot.

So jerky has a soft spot in my heart, but we don’t have a wood stove anymore.

Instead, we typically use a food dehydrator, which you can read about in this old fashioned deer jerky recipe, or as with this particular batch, since we were using our electric oven to help heat the house during this ridiculous, unseasonable cold snap, it just made sense to use the oven.

We also used to use mostly sliced roasts since it was harder to grind meat, but this teriyaki deer jerky recipe is a ground venison jerky recipe, because it’s so much easier to mix seasonings into ground meat than to slice and marinate a roast.

As I said above, this teriyaki venison jerky recipe is super, duper simple, using bottled teriyaki sauce, Worstecershire sauce, and onion powder.

making teriyaki venison jerky

So, though you can marinate sliced venison or beef if you want, I mixed it in with ground venison, which was quick, and made for super tender jerky.

If you have a jerky press, that’s probably a no-brainer for you, but for those of us who don’t, at first glance, it seems a little more complicated. Let me assure you though, that it’s really pretty easy.

Simply press your jerky mixture out between two sheets of parchment or freezer paper, and cut with a pizza cutter, then transfer over to a cooling grid on the flat of a large knife or other thin edge – you could use the knife to cut it into strips as well, but I found the pizza cutter is a lot easier.

how to make teriyaki venison jerky

You’ll want to set your cooling grid on a cookie sheet to catch any drips before you transfer it to the oven, and voila! You’re all set.

My oven temperature only goes down to 185, but since we had the door open, that was low enough to keep it from cooking while it dried all day long, and we ended up with some pretty fabulous jerky!


Teriyaki Venison Jerky Recipe

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5 from 3 reviews

If you love to make your own jerky, this Teriyaki venison jerky will be a huge hit!

  • Author: Elyse
  • Prep Time: 20-30 minutes
  • Cook Time: 8-10 hours
  • Total Time: 8.5 – 10.5 hours
  • Yield: Varies


  • 1 lb ground venison
  • 1/3 cup teriyaki sauce
  • 1/3 cup worcestershire sauce
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 2 Tablespoons of maple syrup, honey, or brown sugar (totally optional – we love it without the added sweetness!)


  1. Mix ingredients together thoroughly. If you’re multiplying this recipe, a general rule of thumb is one minute of mixing per pound of meat.
  2. Roll or pat out on parchment paper to between 1/8 and 1/4 of an inch.
  3. Cut into one inch wide strips.
  4. Transfer over to your dehydrator, or wire rack and dehydrate for 8-12 hours (depending on  your temperature and air flow).
  5. Store in an airtight container for up to two weeks in the refrigerator.
  6. Enjoy!

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  1. Thank you for this. I made some along with my own sweet and hot recipe, and it was fantastic! I made it with moose, but it was great all the same!

  2. Does the meat need to set in your sauce for a certain amount of time before dehydration so that it has absorbed the flavor? If yes does it need to go in fridge while doing so?

  3. I used this recipe, I used lean ground turkey instead of venison. It turns out to be more liquidity than it should be. I would use 2 table spoons of teriyaki and 2 table spoons Worcestershire sauce.

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  5. This is my go to recipe. Thank you for sharing. I have used moose and beef burger with this recipe with fantastic results. I let the meat marinate for at least 36 hours before dehydrating resulting in a better flavoring of the teriyaki. I have also used pure maple syrup in place of the honey which gives a perfect sweetness. Presently making another batch of jerky in advance of this year’s moose hunt but will make 1/s of the batch without the sweetners.

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