Alaskan Jerky
Savory homemade venison jerky with rich soy, Worcestershire, garlic, and smoky flavors, perfect for outdoor adventures or a protein-packed snack on the go.
Ingredients
Instructions
- Marinate venison strips in a glass container with soy sauce, garlic powder, liquid smoke, Tabasco, Worcestershire sauce, onion powder, and black pepper in the refrigerator for 8 to 12 hours.
- Drain the marinated venison and place the strips on a cookie sheet or in a pan.
- Bake in a 150°F (65°C) oven for approximately 12 hours, draining off excess liquid as needed during the process.
Tips & Substitutions
For best results, use fresh venison and ensure the strips are cut evenly for uniform drying. If you're unable to find liquid smoke, you can substitute with smoked paprika for a different flavor profile. Adjust the Tabasco sauce to your heat preference. Keep an eye on the jerky during the last hours of baking to prevent over-drying.
Serving Suggestions
Alaskan Jerky makes a great snack on its own but can also be served as part of a charcuterie board. Pair it with Minnesota Pickles for a tangy contrast, or enjoy it alongside a refreshing drink like Pink Elephant Punch. It’s perfect for outdoor adventures or as a high-protein snack during the day.
Storage & Reheating
Store the finished jerky in an airtight container in a cool, dry place. It can last for several weeks. For longer storage, vacuum-seal the jerky and keep it in the freezer. When reheating, a quick warm in the oven or microwave will bring back its tenderness without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Alaskan Jerky contains roughly 49 calories, with 3g protein, 9g carbohydrates, and 0g fat. It is an excellent source of vitamin C (44% of the Daily Value). Note that it is relatively high in sodium, at 2123mg per serving (92% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of meat for this jerky recipe?
Yes, you can use other lean meats such as beef, turkey, or even fish, adjusting the marinade to complement the specific flavor of the meat. Just ensure they are cut into similar thickness as the venison for consistent drying.
How can I tell when the jerky is done?
The jerky is done when it is dry to the touch, yet still slightly pliable. It should not snap when bent; instead, it should bend and crack slightly. Testing a piece is the best way to ensure it's to your liking.
Is it necessary to marinate the venison for the full time?
While 8 to 12 hours is recommended for optimal flavor infusion, you can marinate for a shorter time if you're in a hurry. However, longer marination typically results in a more flavorful jerky.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).