Dennis & Penny’s Venison or Beef Jerky Marinade

This is a great marinade you can customize for the level of heat you want to bring. Dennis liked his jerky pretty spicy. I like mine a little more on the tame side.


  • 2 pounds venison or beef – sliced
  • 1/4 cup soy sauce
  • 1 Tbs garlic powder
  • 1 Tbs onion powder
  • 4 Tbs Worcestershire Sauce
  • 1 Tbs ground black pepper
  • 1 Tbs liquid smoke (unless you plan on smoking your jerky)
  • 8oz sweet red wine
  • Cayenne pepper to taste (for my taste buds, 2 tsp is plenty of heat)
  • 3 Tbs coarse salt such as sea salt or kosher
  • 2 Guajillo peppers, chopped in food processor
  • 2 Tbs Maple Syrup


  • Mix all above ingredients. If it is too thick, you can add a little water
  • Put in a container of your choice and add the meat, shaking, stirring, or massaging to get all the meat covered.
  • Put in the fridge for up to 3 days, but at least overnight, turning every once in a while to make sure all the meat gets swim time.
  • Dehydrate with whatever method you prefer.

As I said in the intro, Dennis liked his pretty spicy. We use a dehydrator to make the jerky and he would sprinkle ground Thai peppers on his portion before drying.

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