Spicy Beef or Venison Jerky - Farm Girl Fresh

Spicy Beef or Venison Jerky

When the fall season arrives at our house, the game cameras go up, the deer stands are checked out, the bright orange clothing begins littering the laundry room, and many of the family conversations are centered on the citing of the “Big Buck”. Both my husband and I have great memories of our father’s hunting with their grandsons. And, year after year we look forward to reliving those memorable hunts along with the traditional homemade jerky.

This Spicy Beef or Venison Jerky will be a hit with your family! You can make it in the oven, or your food dehydrator. It is made with all pure ingredients (check your jerky labels – many contain soy) and is a great source of protein. If you like a little less spice, reduce the cayenne and black pepper. And did I mention the cost savings of making your own homemade jerky? Let’s just say, it will have you making your own jerky for years to come.

Looking for ingredients? Click here to find the products we use.


2 to 2-1/2 pounds beef or venison rump roast, partially frozen
1 cup coconut aminos
1-1/2 teaspoons sea salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne
1 teaspoon paprika
2 teaspoons black pepper
2 teaspoons liquid smoke (optional)

Slice meat into long strips, 1 to 1-1/2 inches wide and approximately 1/8 inch thick (a meat slicer or a sharp knife work great). Place sliced meat in a large glass bowl.
In a small bowl, whisk together coconut aminos, sea salt, garlic powder, onion powder, cayenne, paprika, black pepper and liquid smoke. Pour over meat and toss to evenly coat. Cover bowl and marinate in refrigerator for 24 hours (stir meat mixture a few times to ensure even absorption of the marinade). Remove meat strips from marinade and squeeze off excess liquid (discard remaining marinade). Place meat on dehydrator trays making sure strips do not overlap. Dehydrate at 155°F for approximately 4 to 5 hours (jerky should bend without breaking).

If using your oven, preheat oven to 170°F. Place meat strips on rack making sure strips do not overlap (place a pan on bottom oven rack to catch drips). Dehydrate 6 to 8 hours (jerky should bend without breaking).


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