Homemade Venison Jerky – Perfect for Hunters

The Best Way to Preserve Your Harvest

Venison jerky is a hunting camp tradition and one of the best ways to use your deer. It is shelf-stable, high in protein, and makes great snacks for the blind or gifts for friends. Once you make your own, store-bought jerky will never compare.

Choosing the Right Cut

The best cuts for jerky are lean, with long muscle fibers:

• Eye of round: The gold standard – lean and easy to slice
• Top round: Excellent choice, slightly more tender
• Bottom round: Works great, may have more connective tissue to trim
• Sirloin tip: Good option if rounds are spoken for

Avoid: Backstrap (too valuable), anything with fat marbling (fat goes rancid), or heavily worked muscles like shanks.

Two Methods: Sliced vs Ground

Traditional Sliced Jerky

Ingredients for Marinade (per 2 lbs meat):

• 1/2 cup soy sauce
• 1/4 cup Worcestershire sauce
• 2 tbsp brown sugar
• 1 tbsp honey
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp curing salt (Prague Powder #1) – optional but recommended
• 1/4 tsp cayenne (adjust to taste)

Instructions:

1. Prep the meat: Place in freezer for 1-2 hours until firm but not frozen – this makes slicing easier.
2. Slice: Cut into 1/4-inch strips. For tender jerky, slice against the grain. For chewier jerky, slice with the grain.
3. Marinate: Combine all marinade ingredients. Add sliced meat, ensuring all pieces are coated. Refrigerate 12-24 hours, stirring occasionally.
4. Dry: Remove meat from marinade and pat dry with paper towels. Arrange on dehydrator trays without overlapping.
5. Dehydrate: Set dehydrator to 160°F. Dry for 4-8 hours until jerky bends and cracks but does not break.
6. Cool and store: Let cool completely before storing in airtight containers or vacuum seal bags.

Ground Jerky (Easier Method)

Ingredients (per 2 lbs ground venison):

• 2 lbs ground venison
• 2 tsp kosher salt
• 1 tsp curing salt (Prague Powder #1)
• 2 tsp black pepper
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp brown sugar
• 1/2 tsp cayenne

Instructions:

1. Mix all seasonings into the ground venison by hand until well combined.
2. Refrigerate for 24 hours.
3. Using a jerky gun or rolling pin, form into strips on dehydrator trays.
4. Dehydrate at 160°F for 4-6 hours.

Using an Oven

No dehydrator? Use your oven:

1. Set to lowest temperature (170-200°F)
2. Place strips directly on oven racks with a pan below to catch drips
3. Prop door open slightly with a wooden spoon for airflow
4. Check every hour – oven jerky cooks faster

Using a Smoker

For extra flavor:

1. Set smoker to 175-180°F
2. Use mild wood like apple or cherry
3. Smoke for 2-3 hours, then finish in dehydrator or increase heat to 200°F until done

How to Tell When Jerky is Done

• Should bend and crack slightly but not snap in half
• No wet or soft spots
• Dark color throughout
• When cooled, should be pliable but firm

Storage

• Vacuum sealed: 2-3 months at room temperature, 6+ months frozen
• Airtight container: 1-2 weeks at room temperature, 1-2 months refrigerated
• Include oxygen absorbers: Extends shelf life significantly

Flavor Variations

• Teriyaki: Add 2 tbsp teriyaki sauce, 1 tbsp rice vinegar, extra brown sugar
• Spicy: Double cayenne, add red pepper flakes and hot sauce
• Peppered: Roll in cracked black pepper before drying
• Sweet: Increase brown sugar to 1/4 cup, add maple syrup

Processing Tip

At Ruiz Custom Meats, we can make jerky from your venison during processing. We offer several flavors and handle the slicing, marinating, and drying for you. Or ask us to set aside the rounds – we will cut them into jerky-ready slices so you can use your own marinade at home.

Prep Time: 30 minutes | Marinate Time: 12-24 hours | Dry Time: 4-8 hours | Makes: About 1 lb jerky per 2 lbs raw meat