Dehydrated Recipes

Backwoods Buck Jerky

Backwoods Buck Jerky is a flavorful, dried and seasoned meat snack made from deer meat. It's a popular choice among hunters and outdoor enthusiasts and can be used in recipes like stews and chili to add a savory flavor.

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Servings Icon
Serves
Prep time icon
Prep time
8-24 hours
Dehydration time icon
Dehydrating time
4-6 hours
Ingredients
  • 2 lbs (approximately 900g) of deer venison, sliced into 1/4-inch (0.6 cm) thick strips
  • 1/2 cup (120 ml) soy sauce
  • 1/4 cup (60 ml) Worcestershire sauce
  • 1/4 cup (50g) brown sugar
  • 2 tbsp (30 ml) apple cider vinegar
  • 1 tbsp (15 ml) hot sauce (e.g., Tabasco or your preferred brand)
  • 2 tsp (10g) garlic powder
  • 2 tsp (10g) onion powder
  • 1 tsp (5g) black pepper
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (2.5g) ground cumin
  • 1/2 tsp (2.5g) chili powder
  • 1/4 tsp (1g) cayenne pepper (optional, for added heat)
Ingredients
macros
  • 2 lbs (approximately 900g) of deer venison, sliced into 1/4-inch (0.6 cm) thick strips
  • 1/2 cup (120 ml) soy sauce
  • 1/4 cup (60 ml) Worcestershire sauce
  • 1/4 cup (50g) brown sugar
  • 2 tbsp (30 ml) apple cider vinegar
  • 1 tbsp (15 ml) hot sauce (e.g., Tabasco or your preferred brand)
  • 2 tsp (10g) garlic powder
  • 2 tsp (10g) onion powder
  • 1 tsp (5g) black pepper
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (2.5g) ground cumin
  • 1/2 tsp (2.5g) chili powder
  • 1/4 tsp (1g) cayenne pepper (optional, for added heat)
Instructions
  1. In a large bowl, combine soy sauce, Worcestershire sauce, brown sugar, apple cider vinegar, hot sauce, garlic powder, onion powder, black pepper, smoked paprika, ground cumin, chili powder, and cayenne pepper (if using). Stir well until the sugar is dissolved and the spices are evenly distributed.
  2. Add the sliced venison to the marinade and mix well to ensure all the pieces are thoroughly coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 8 hours, preferably 24 hours, to allow the flavors to penetrate the meat.
  3. Set your dehydrator to 160°F (71°C). Please make sure that you have a drip tray to catch any drippings to ensure easy clean up.
  4. Remove the marinated venison from the refrigerator and let any excess marinade drip off the meat. Arrange the meat slices in a single layer on the wire rack, ensuring there is space between each piece for air circulation.
  5. Place the venison in the dehydrator and dry for 4-6 hours, or until the jerky is dry and leathery, but still slightly pliable.
  6. Allow the venison jerky to cool completely before transferring it to an airtight container. Store in a cool, dry place for up to 2 weeks.
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Machine recommendation
Main image
Prep time icon
Serves
Prep time icon
Prep time
8-24 hours
Dehydration time icon
Dehydrating time
4-6 hours
Ingredients
  • 2 lbs (approximately 900g) of deer venison, sliced into 1/4-inch (0.6 cm) thick strips
  • 1/2 cup (120 ml) soy sauce
  • 1/4 cup (60 ml) Worcestershire sauce
  • 1/4 cup (50g) brown sugar
  • 2 tbsp (30 ml) apple cider vinegar
  • 1 tbsp (15 ml) hot sauce (e.g., Tabasco or your preferred brand)
  • 2 tsp (10g) garlic powder
  • 2 tsp (10g) onion powder
  • 1 tsp (5g) black pepper
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (2.5g) ground cumin
  • 1/2 tsp (2.5g) chili powder
  • 1/4 tsp (1g) cayenne pepper (optional, for added heat)
Ingredients
macros
  • 2 lbs (approximately 900g) of deer venison, sliced into 1/4-inch (0.6 cm) thick strips
  • 1/2 cup (120 ml) soy sauce
  • 1/4 cup (60 ml) Worcestershire sauce
  • 1/4 cup (50g) brown sugar
  • 2 tbsp (30 ml) apple cider vinegar
  • 1 tbsp (15 ml) hot sauce (e.g., Tabasco or your preferred brand)
  • 2 tsp (10g) garlic powder
  • 2 tsp (10g) onion powder
  • 1 tsp (5g) black pepper
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (2.5g) ground cumin
  • 1/2 tsp (2.5g) chili powder
  • 1/4 tsp (1g) cayenne pepper (optional, for added heat)
Instructions
  1. In a large bowl, combine soy sauce, Worcestershire sauce, brown sugar, apple cider vinegar, hot sauce, garlic powder, onion powder, black pepper, smoked paprika, ground cumin, chili powder, and cayenne pepper (if using). Stir well until the sugar is dissolved and the spices are evenly distributed.
  2. Add the sliced venison to the marinade and mix well to ensure all the pieces are thoroughly coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 8 hours, preferably 24 hours, to allow the flavors to penetrate the meat.
  3. Set your dehydrator to 160°F (71°C). Please make sure that you have a drip tray to catch any drippings to ensure easy clean up.
  4. Remove the marinated venison from the refrigerator and let any excess marinade drip off the meat. Arrange the meat slices in a single layer on the wire rack, ensuring there is space between each piece for air circulation.
  5. Place the venison in the dehydrator and dry for 4-6 hours, or until the jerky is dry and leathery, but still slightly pliable.
  6. Allow the venison jerky to cool completely before transferring it to an airtight container. Store in a cool, dry place for up to 2 weeks.
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Author Details

Joshua Hill

Josh is a keen prep-per testing the dehydrators out regularly, storing produce with long shelf life but still maintaining its flavour, it's his passion. So when in doubt talk to Josh, he can help you out.