This post may contain affiliate links. Please read my disclosure policy for more info. If you’ve ever thought about making your own homemade jerky, this Teriyaki venison jerky recipe is the best, teriyaki beef jerky recipe to start with. But the thing is, I grew up in a deer hunting family.
And since we lived right next to a really HUGE deer lease, we ended up with a lot of venison. 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. 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. I found the pizza cutter is a lot easier. 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! 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!
