Beer-Marinated Deer Jerky

Sep 15, 2025
by Abdiel Thompson
- 5.0 / 5 ( 2 Ratings)
1 Likes

PREP TIME

15 mins
COOK TIME

0 mins
TOTAL TIME

14 hrs 15 mins
SERVING

16 People
VIEWS

6

Transform lean venison into an irresistibly savory jerky with a rich, malty beer marinade. This recipe is a testament to the magic of patience, yielding a deeply flavorful snack that's well worth the wait.

Ingridients

Adjust Servings

2 pounds lean venison, cut into thin strips

1 (12 fluid ounce) can or bottle of beer (such as a light lager)

0.5 cup soy sauce

0.5 cup Worcestershire sauce

1 tablespoon salt

1 teaspoon minced fresh garlic

1 teaspoon curry powder

0.5 teaspoon ground black pepper, or more to taste

0.5 teaspoon ground ginger

Nutrition

Carbohydrate

3 g
Cholesterol

40 mg
Fiber

0 g
Protein

11 g
Saturated Fat

0 g
Sodium

991 mg
Sugar

1 g
Fat

1 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

Prepare the Venison: Trim away any fat or gristle from the venison strips. (5 minutes)

02

Step

Create the Marinade: In a medium stainless steel bowl, whisk together the beer, soy sauce, Worcestershire sauce, salt, garlic, curry powder, black pepper, and ginger. (5 minutes)

03

Step

Marinate the Venison: Add the venison strips to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for 8 hours to overnight, allowing the flavors to deeply penetrate the meat. (8-24 hours)

04

Step

Prepare for Dehydration: Remove the venison from the marinade, shaking off any excess liquid. Discard the remaining marinade. (5 minutes)

05

Step

Dehydrate the Venison: Arrange the venison strips on the racks of a dehydrator, ensuring there is enough space for air to circulate evenly. (10 minutes)

06

Step

Dehydrate to Perfection: Dehydrate the venison according to the manufacturer's instructions, until it reaches your desired consistency. This usually takes 6 to 8 hours. Check the jerky periodically for doneness. (6-8 hours)

For a spicier kick, add a pinch of cayenne pepper to the marinade.
Using a light lager will provide a subtle malty flavor. Experiment with other beer styles for different flavor profiles.
Ensure the venison is thinly sliced for even dehydration and a tender final product.
Store the finished jerky in an airtight container at room temperature for up to two weeks.

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Abdiel Thompson

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Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.