Teriyaki Venison Jerky Recipe


  • 10 ounces of Soy Sauce
  • 1 cup of Brown Sugar
  • 1 cup of Burgundy Wine
  • 1/2 teaspoon of Garlic Powder
  • 1/2 teaspoon of Cayenne Pepper
  • 1/2 teaspoon of Onion Powder
  • 1 teaspoon of Salt
  • 1 teaspoon of Pepper
  • 2 teaspoons of Liquid Smoke (use 2 if Dehydrator/ 1 if smoking)


  1. Cut meat into strips.
  2. Make marinade.
  3. Coat meat, cover and let sit in fridge.
  4. Smoke meat anyway you like, in or out of foil, until pliable or to your liking. Enjoy!

**Click here for our PREPARATION PAGE for more in depth directions.


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7 Responses »

  1. by Jess

    This was awsome. Sweet, tangy flavor. Even the city girls I work with that said they would never eat deer are asking for more.

  2. by Richard Cranium

    You know what would make this recipe even better? Knowing how much meat this marinade is for! 1 lb? 2 lbs? 5 lbs?

  3. by admin

    Hi Mr. Cranium,

    Most recipes either submitted or posted on BJR.com call for 3 pounds of meat, which is the equivalent to 1 pound of finished jerky.

    Take care.

  4. by Rick

    I had 3 1/2 lbs of meat left over from last year. So i just threw this together and it was great!! I will use this again!!

  5. by tim

    Hi,this sounds like a great recipe i would like to know if this would be usable with ground venison??

  6. by Jon

    Awesome! I used some venison backstrap and ground deer (with a jerky shooter)over a grill for 8 hours.

    Now the dogs won’t leave me alone.

  7. by Matt

    Can u cook deer in the oven using this recipy nd about how long

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