"Three Worlds Collide" Venison Jerky Recipe

I am ten years old, and last fall I shot my first deer. I love venison jerky, and I created this recipe myself and made it several times.


The reason I call it "Three Worlds Collide" is because it contains French seasoning, Chinese soy sauce, and several American ingredients.


First, you gather about six pounds of venison meat that is partly frozen. Then, thinly slice the venison into quarter inch thick slices.

Finally, layer the slices into a rectangular container so they are crossing the layer beneath, with one layer lengthwise, and the next crosswise, until you use all the venison.

The ingredients for the marinade are:

2 teaspoons honey

1/4 cup Worcestershire sauce

2 Tablespoons soy sauce

1/2 teaspoon Morton's Tenderquick

1 teaspoon Penzey's Foxpoint French Seasoning (or other seasoning containing chives, shallots, garlic, onion, and green peppercorns)

2 Tablespoons apple cider vinegar

Stir the ingredients together, and pour the marinade over the meat so that it soaks through the layers. Cover the container and flip it over every few hours. Keep in the refrigerator for one day.

Put the meat into a dehydrator and dehydrate for foure hours at 145 degrees Farenheit.

After you have finished dehydrating the jerky, place in ziplock freezer bags and store it in the freezer until you want to enjoy a slice or two.

I hope you enjoy my delicious jerky recipe---"Three Worlds Collide".

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