Timber 2 Table - Strong Cup of Joe Venison Jerky

Coffee and whiskey blend together for the marinade in this jerky recipe.

Strong Cup of Joe Venison Jerky

30 Min

Prep Time

480 Min

Cook Time





We go through a lot of venison jerky around here. And, while we have a go-to recipe we use most often, I like to experiment with new flavor combinations from time to time.

There are only a few ingredients in the marinade, but they pack lots of flavor into the finished jerky.

I have always enjoyed the taste of strong black coffee with a splash of bourbon, so I thought I would give it a shot as a marinade. For saltiness, I added a bit of soy sauce. To give it a touch of sweetness, I used Uncle Josh's Sorghum instead of brown sugar. The sorghum has a bit of grassy freshness that matches well with the other flavors. Because I like a bit of heat on my jerky, I tossed a teaspoon (more if you like) of red pepper flakes into the mix.

This unusual flavor combination works well with venison.

I marinated the meat for 24 hours and dried it on my Weston Supply Realtree Edition Dehydrator for 8 hours. The resulting jerky was a hit with everyone who tried it. We will be making another batch soon.

I always use a bit of Instacure #1 in my jerky marinade to protect against food born illness.

The use of Instacure #1 in your jerky marinade is personal preference. For me, it's worth a bit of extra nitrates for the protection against botulism and other food-born illnesses the cure provides. You can pick up Instacure #1 at most butcher shops or order it on line. Always use curing salts at the recommended rate.


2 1/2 pounds of venison, sliced thinly with the grain

2 cups strong black coffee

3/4 cup sorghum

3/4 cup soy sauce

1/2 cup bourbon

1 teaspoon red pepper flakes

1/2 teaspoon Instacure #1

Cooking Instructions

Mix all marinade ingredients and pour over sliced venison. Cover tightly and refrigerate for 24-36 hours. Dry in the oven on the warm setting, on your smoker or in a dehydrator until the jerky is dry but still flexible.

Dry in the oven, smoker, or in your Weston dehydrator.