First Homemade Venison Jerky

I’ve wanted to try to make a batch of jerky for a while. After looking at a few recipes online, I got an idea of what I needed to do and went for it. Here’s a quick look at my first attempt at homemade venison jerky.

I started with about 5lbs of deer meat, roast cuts from the hams to be exact, and cut it into ¼” slices. For the marinade I used a 50/50 mixture of soy sauce and teriyaki sauce, brown sugar, garlic powder, black pepper, crushed red pepper, and a splash of Southern Comfort just for fun.


The sliced jerky was marinated overnight. I would like to have let it soak for longer, but I wanted to send some back to college with my younger sister.

After a good 12 hour marinade, I threaded the pieces onto bamboo skewers and hung them inside the smoker on the middle rack. I kept the lid off to keep of the smoker to keep the temperature low and to allow the moister to escape.


After about 6 hours of smoking the jerky was done. After it cooled I added a bit of sea salt and more crushed red pepper for a little more kick. The finished product was pretty dang good. I got a thumbs up from the little sis. She eats more jerky than anyone else I know.

For the next batch I’m going to allow for a longer marinade for more flavor. I’ll be sure and keep track of all my ingredients, measurements and cook times. Look for a follow up post in the upcoming weeks.