How to Make Venison Jerky

How to make venison jerky

If you’re looking for a fun and easy way to preserve your venison harvest, try making homemade jerky. You can add a variety of flavors and make your own unique taste by using the ingredients you already have.

The first step is to cut the venison into strips that are about 1/8 to 1/4 inch thick. This can be done with a sharp knife or a meat slicer.


Making venison jerky is an easy, tasty way to use your favorite game animal. To get started, choose a high-quality lean cut of venison without sliver skin and tendons.

Cut the meat into thin strips. The strips should be about 1/4′′ thick. You can use a sharp hunting knife or a meat slicer such as the LEM Mighty Bite 8.5′′ Belt Driven Meat Slicer.

If you are using a meat slicer, set it to slice across the grain, rather than against it. This helps prevent your jerky from becoming long strings of tough muscle fibers.

You can also experiment with different cutting thicknesses and determine which works best for you. The thicker the jerky, the chewier it will be and the longer it will last at room temperature.

After you have sliced your venison into the desired thickness, it is time to marinate it in your favorite flavor combinations. You can make your own brine, or simply sprinkle salt and spices on the strips and allow them to rest overnight.


One of the best ways to add flavor and tenderness to jerky is to marinate it. A basic marinade consists of salt, sugar, and spices that can be combined with other flavors.

For example, you can combine teriyaki sauce with Worcestershire sauce, soy sauce, and liquid smoke. For added flavor, you can also include other ingredients like dried red pepper flakes, black pepper, paprika, cayenne, and hot sauce.

The length of time you marinate the meat can have an impact on its flavor and texture. The recommended maximum time for marinating is 24 hours.

After the venison is marinated, it can be sliced into strips that are about 1/8 of an inch thick. Thin sliced venison is the best choice because it tends to dry out better than thicker slices.


Making venison jerky is an easy and tasty way to preserve wild game. It’s also a great way to bring the whole family together and enjoy some quality time.

The drying process can be done with a dehydrator, an oven or a smoker. Venison roast is a popular choice for jerky, as it’s lean and high in protein.

To make the jerky, you will need thin slices of meat that are about one-quarter inch thick. The thinner the jerky strips, the easier they will be to dry.

When the venison strips are ready to be dried, put them on a wire rack set up in an oven or smoker. Heat to 150 degrees F or 66 degrees C. Turn them over after two hours. After eight hours, the jerky will be dry and finished.


Smoking is an age-old method of curing meats for long-term storage. It’s a versatile technique that can be used to create delicious and healthy snacks.

Learning to make venison jerky can be a fun and rewarding experience for the whole family. Venison is a lean, high-protein meat that can be preserved for months when dehydrated properly.

The smoking process can be done in a smoker, food dehydrator, or low oven. The ideal temperature to smoke jerky is around 150degF, which is low enough to allow it to dehydrate without cooking the meat.

Making venison jerky is a delicious way to preserve and enjoy this lean, wild game meat. Here’s a step-by-step guide on how to make venison jerky:


  • 1 pound of thinly sliced venison (about 1/8 to 1/4 inch thick)
  • Jerky marinade (choose from the marinades provided in the previous response or create your own)
  • Curing salt (optional, for food safety)
  • Seasonings (optional, for additional flavor)


  • Zip-top bags or a sealable container for marinating
  • A baking sheet, wire rack, food dehydrator, or smoker for drying


  1. Prepare the Venison:
    • Trim any visible fat from the venison, as fat can become rancid during the drying process. You can also partially freeze the meat to make it easier to slice thinly.
  2. Marinate the Venison:
    • Place the venison slices in a zip-top bag or a container with a lid.
    • Prepare your chosen jerky marinade. If you’re using curing salt for food safety, mix it into the marinade.
    • Pour the marinade over the venison, ensuring that each slice is thoroughly coated. Seal the bag or container.
  3. Marinate the Venison:
    • Refrigerate the marinating venison for at least 4 hours, or ideally overnight for the best flavor infusion. The longer it marinates, the more intense the flavor.
  4. Preheat and Prepare Drying Equipment:
    • Preheat your oven to its lowest setting (usually around 175-200°F or 80-93°C). Alternatively, you can use a food dehydrator or smoker.
    • If using an oven, you may want to place a piece of aluminum foil on the lower rack to catch any drips.
  5. Dry the Jerky:
    • Remove the venison from the marinade and blot off any excess moisture with paper towels.
    • Arrange the venison slices on a baking sheet, wire rack, or dehydrator trays. Make sure they aren’t touching or overlapping.
  6. Dry the Jerky:
    • Place the venison in your chosen drying equipment.
    • In the oven, prop the door open slightly to allow moisture to escape. In a dehydrator or smoker, follow the manufacturer’s instructions for temperature and time.
    • The drying time varies depending on the equipment and thickness of the meat but generally takes 3-6 hours. Check it periodically. The jerky is ready when it’s firm but still slightly pliable.
  7. Cool and Store:
    • Allow the venison jerky to cool completely.
    • Store the jerky in an airtight container. Properly dried jerky can be stored for several weeks or even longer.

That’s it! You’ve successfully made venison jerky. Experiment with different marinades and seasonings to find the flavor profile you enjoy the most. Jerky is a great, portable snack for outdoor activities, road trips, or a quick protein boost.

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