Wayne's Jerky

Prep Time
Cook Time
4h 30m
Ready In

Recipe: #3718

December 27, 2011

"This is a jerky recipe my husband put together a while back when trying to use up the leftover venison we had in the freezer before heading out for the new hunt; trying to make room for the new catch. This is now an annual ritual. You can make this with any game meat or red meat."

Original is 9 servings


  • Serving Size: 1 (330.2 g)
  • Calories 366.5
  • Total Fat - 7 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 214.4 mg
  • Sodium - 2790.1 mg
  • Total Carbohydrate - 11.9 g
  • Dietary Fiber - 0.6 g
  • Sugars - 7.8 g
  • Protein - 60.9 g
  • Calcium - 26.6 mg
  • Iron - 8.9 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0.6 mg

Step by Step Method

Step 1

Cut meat into 1 inch by 4 inch pieces.

Step 2

Place meat one piece at a time, in between two pieces of plastic wrap and pound each piece until nice and thin.

Step 3

Pour remaining ingredients into a large Ziploc bag.

Step 4

Add meat pieces and swish together making sure all pieces are coated; marinate refrigerated overnight.

Step 5

Place meat pieces in a single layer in food dehydrator and allow drying for 3 1/2 to 4 hours until dried thoroughly at 150 degrees Fahrenheit.

Step 6

Remove from dehydrator and allow to cool completely.

Step 7

Store in an airtight container or Ziploc bag.


No special items needed.

4 Reviews


GREAT!!!!! Super easy with a wonderful flavor. This is a keeper.


review by:
(11 Nov 2014)


This is more a comment then a review, I will try this recipe soon, you can avoid the pounding process by using a food processor's slicing blades or a meat slicer to achieve the desired thinness. Sounds great


review by:
(18 Sep 2013)


This was stunningly great! I was skeptical at first because of the lack of liquid smoke & heaps of garlic, but this is REALLY good and just the right mix of tang and peppery heat. Perfect! Thanks for posting a keeper!


review by:
(21 Sep 2012)


This is an excellent recipe.  I couldn't access my jerky recipe that was on another site, so I tried this, by using 1 cup soy sauce and 1/2 cup Worc. sauce. No red pepper flakes or cayenne though. It still had a little of a bite with the black pepper, but not too much. I did dehydrate it at 125, since I wouldn't have been home to turn it off. I did have almost 7 lbs of chicken breast and the amounts were right on. Will use this now. Thanks.


review by:
(30 Jan 2012)

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