Ingredients
Scale
- 2 lbs venison sirloin or round, sliced 1/4 inch thick against the grain
- 1/2 cup soy sauce (or coconut aminos for gluten-free)
- 1/4 cup strong brewed coffee, cooled
- 1/4 cup brown sugar
- 2 tbsp apple cider vinegar
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp crushed red pepper flakes (optional)
- 1 tsp liquid smoke (hickory)
Instructions
- Trim fat from venison and slice into 1/4-inch thick strips, cutting against the grain.
- In a large bowl, whisk together soy sauce, coffee, brown sugar, vinegar, smoked paprika, garlic powder, onion powder, black pepper, red pepper flakes, and liquid smoke until sugar dissolves.
- Add venison strips to marinade, ensuring each is fully coated. Cover and refrigerate for at least 12 hours (overnight preferred).
- Preheat oven to 200°F (93°C) or use a dehydrator set to 160°F (71°C).
- Arrange marinated strips on dehydrator trays or oven racks lined with parchment, leaving space between pieces.
- Dehydrate 4–6 hours in dehydrator or 3–4 hours in oven, until dry but still chewy—check periodically for desired texture.
- Cool completely before storing in an airtight container.
Notes
- For food safety, ensure internal temperature reaches 160°F during dehydration.
- Thicker slices yield chewier jerky; thinner = crispier.
- Coffee adds smokiness and deep umami—don’t skip!
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Method: Dehydrating
- Cuisine: American Survival
- Diet: Gluten-Free, High-Protein, Keto-Friendly (reduce sugar)
Nutrition
- Serving Size: 4 oz
- Calories: 280 Kcal
- Sugar: 6g
- Sodium: 1100mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 110mg
