Sriracha Venison Jerky

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Recipe - Sriracha Venison Jerky

From the Weston Kitchen


  • 2 lbs Venison, or other lean meat ( beef eye round works well) 
  • 3 Tablespoons sriracha
  • 2 Tablespoons honey
  • 1 Tablespoon onion powder
  • 1 Tablespoon soy sauce
  • 1 Coin fresh ginger, minced
  • 1 Teaspoon coarse black pepper


  1. Slice meat to desired thickness (1/8 to 1/4 ") You can use a meat slicer or slice by hand  ( Pro Tip:  Slightly frozen meat makes thin slicing easier)
  2. Combine marinade ingredients in a bowl
  3. Mix meat with marinade. Optional: Vacuum Seal and refrigerate overnight. This will more fully marinate the jerky meat
  4. Dehydrate at 155°F for 6-8 hours, until dry and chewy.

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