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Venison | Try Bob’s Minnesota Venison Jerky for a tasty, quick energy snack

Mule deer bucks forage through the snow.
600 354 Survival Common Sense Blog | Emergency Preparedness

I hear from my hunting buddies after successful hunts, and we swap recipes, stories and lies.  

Everybody seems to have a favorite jerky recipe. Here’s one from a successful Minnesota hunter.

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by Bob Patterson

Bob and I were  college roommates at Iowa State University, and have done many, many camping, backpacking, climbing, canoeing and hunting trips together. Bob retired after a career as a fire fighter/emergency response professional. Currently a resident of Mankato, Minnesota, Bob  is a regular at the Boundary Waters Canoe Area Wilderness in Northern Minnesota. For many years, he’s been on my short list of people to hang out with outdoors.

Bob Patterson at waterfall on Blue Earth River, Minnesota.

Bob Patterson kayaking near a waterfall on the Blue Earth River, Minnesota.

Here’s a really simple recipe for a jerky marinade that I’ve been using for the last 40 years and it tastes just as good as the stuff that comes in the plastic bags. It will work within a dehydrator or in the oven.

It makes enough to soak meat in a large mixing bowl and is pretty concentrated so a couple of hours will do it. I used to soak the meat over night, but that was too much.

If you are making jerky in the oven, you can soak the next batch while the first one is drying. Stirring the contents of the bowl a few times ensures even taste throughout.

Editor’s note: I named this recipe, because Bob regularly harvests deer from northern Minnesota.

Bob’s Minnesota Venison Jerky

Basic ingredients:
Soy sauce – 3 bottles
Liquid smoke – 1 bottle
Brown sugar – 1 cup – stir until dissolved

Flavor additives:

Garlic cloves – frappe’
Onion – frappe’
Teriyaki sauce
Worcestershire sauce

The basic ingredients make a good jerky all by themselves. If you make a lot of jerky, it’s fun to have some flavor variations using the other additives.

I like to mush up the garlic cloves and onion, or frappe’ them in a blender so the meat is basically soaking in the juice. If you use the blender method, it WILL affect the flavor of your next margarita.

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