The idea for this jerky came from my love of a good breakfast sausage. I used the last of my venison from this past hunting season and am thrilled with how flavorful it turned out. The combination of sage and thyme brings that classic breakfast-sausage note, while cayenne and red pepper flakes add a noticeable, satisfying kick.
Common sausage spices—rubbed sage and ground thyme—are the backbone of the flavor profile. I also used a touch of coriander and garlic powder to round it out, with kosher salt and black pepper for seasoning balance. If you prefer milder jerky, cut the cayenne and red pepper flakes in half; otherwise expect a pleasantly spicy snack.
For texture, I sliced the venison with the grain to create a chewier jerky. If you prefer a more tender bite, slice against the grain instead. I marinated the meat for 18 hours to let the flavors penetrate fully—anywhere from 8 to 24 hours works well depending on how intense you want the seasoning.
After marinating, I strained the strips in a colander rather than wiping them with paper towels. That way I didn’t remove loose bits of thyme and sage from the surface. If you prefer, you can lightly dab the strips with a paper towel to remove excess marinade, but be gentle so you don’t wipe away the herbs.
I used a baking rack set over an aluminum-foiled cookie sheet for the initial heat step so air could circulate above and below the meat while keeping cleanup very easy. The jerky went into a preheated 300°F oven for 12 minutes to achieve an initial heat treatment.
Because I did not use curing salt in this batch, I performed the short oven step first to ensure the internal temperature reached at least 160°F and reduce any food-safety risk. After that heat treatment, I transferred the slices to a dehydrator to finish drying.
I dried the jerky in a dehydrator for two hours at 160°F, then lowered the temperature to 145°F and dried for another 1.5 hours. The jerky was done when it bent and showed small surface cracks but did not snap in half. The finished flavor profile is a strong reminder of breakfast sausage with a noticeable spicy edge. If you want less heat, reduce the cayenne and red pepper flakes by half.
First Light Deer Jerky
1 hour
4 hours
5 hours
Ingredients
Lean Protein
- 1 lb Venison (beef can also be used)
Marinade
- 2 tsp rubbed sage
- 1 ½ tsp ground thyme
- 1 tsp red pepper flakes
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp cayenne pepper
- ½ tsp garlic powder
- ¼ tsp ground coriander
- ½ cup cold water
Optional
- ¼ tsp curing salt (Prague Powder #1) — optional for longer storage
Equipment
Instructions
- Trim all visible fat from the venison. Place the trimmed meat in the freezer for an hour or two so it firms up slightly—this will make slicing easier and more consistent.
- While the meat chills, combine the marinade ingredients (sage, thyme, red pepper flakes, kosher salt, black pepper, cayenne, garlic powder, coriander, and cold water) in a bowl or a sealable plastic bag and mix well. If using curing salt, add it to the marinade.
- Slice the partially frozen venison into 1/4″ strips. Slice with the grain for a chewier jerky or against the grain for a more tender texture.
- Add the sliced venison to the marinade, seal, and refrigerate for 8–24 hours. The longer it marinates, the more pronounced the flavor will be.
- When marinating is complete, remove the meat from the refrigerator and strain off excess marinade using a colander. If you prefer, lightly dab with paper towels—but avoid wiping away the herb bits.
- Arrange the strips on a baking rack set over an aluminum-foiled cookie sheet so air can circulate above and below the meat.
- Place the rack in a preheated 300°F oven for 12 minutes for an initial heat treatment. This step is especially important if you did not use curing salt.
- Transfer the strips to a dehydrator and dry for 2 hours at 160°F, then lower to 145°F and dry for another 1.5 hours. Drying times vary with thickness, so monitor the jerky.
- The jerky is finished when it bends and cracks slightly but does not break cleanly in half. Let it cool to room temperature before storing.
Nutrition
Let us know how it turned out!
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