Mitchell Brothers’ Deer Jerky Recipe

Making venison jerky is a delicious way to preserve deer meat.

May/June 2015

  • Serving Dish Full of Deer Jerky
    Simple to make, deer jerky is a great way to use up the venison in your freezer.
    Photo by Lori Dunn
  • Serving Dish Full of Deer Jerky

The Mitchell brothers — Randy of Ham Lake, Minnesota; Rick of Antlers, Oklahoma; and Ryan of Clayton, Oklahoma — have enjoyed making deer jerky for years. Hunting season starts with the brothers gathering their hunting equipment, and ends with their families getting together to make up a supply of venison jerky to last them most of the year.


• 6 tablespoons brown sugar
• 1/2 teaspoon garlic powder
• 4 teaspoons lemon pepper
• 1 teaspoon crushed red pepper
• 10 teaspoons meat tenderizer
• 1/2 cup liquid smoke
• 1/2 cup Worcestershire sauce
• 1/2 cup teriyaki sauce
• 2 cups hot water
• 5 pounds venison, sliced thin


1. In bowl, blend brown sugar, garlic powder, lemon and red pepper, meat tenderizer, liquid smoke, Worcestershire and teriyaki sauces, and water. Add meat. Cover and chill for 24 hours.

2. Remove meat from marinade. Wipe excess liquid from meat, and arrange in single layers on dehydrator trays.

3. Follow directions in your dehydrator manual. Jerky is done when it is barely flexible.

Want more jerky recipes? Read How to Make Jerky for a full array of recipes and an introduction into the world of jerky.

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