Deer Jerky

Deer jerky is a tasty, protein-packed snack that’s perfect for anyone who loves hunting or simply enjoys the robust flavor of venison.

Making your own deer jerky at home allows you to control the ingredients and customize the flavors to your liking.

In this post, I’ll guide you through the process of making deer jerky using my favorite dehydrator, share a popular deer jerky recipe, and provide detailed instructions on how to dehydrate it perfectly.

Let’s get started!

Why Make Your Own Deer Jerky?

Making deer jerky at home has several advantages:

• Quality Control: You know exactly what goes into your jerky, ensuring no preservatives or artificial additives.
• Flavor Customization: Tailor the seasoning to your taste preferences, from spicy to sweet.
• Cost-Effective: Homemade jerky is often more affordable than store-bought versions.
• Utilize Game Meat: If you’re a hunter, this is an excellent way to make the most of your venison.

Ingredients and Equipment

Ingredients:

• 2 pounds venison, thinly sliced
• 1/2 cup soy sauce
• 1/2 cup Worcestershire sauce
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon red pepper flakes (optional, for heat)
• 1/2 teaspoon curing salt (optional, for longer storage)

Equipment:

• Dehydrator
• Sharp knife or meat slicer
• Mixing bowl
• Zip lock bag or marinating container

Instructions for Making Deer Jerky

Prepare the Venison

Slice the Meat:

• Use a sharp knife or meat slicer to cut the venison into thin, even slices, about 1/4 inch thick. For easier slicing, partially freeze the meat for 1-2 hours beforehand.

Marinate the Meat:

• In a mixing bowl, combine soy sauce, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, red pepper flakes (if using), and curing salt (if using).
• Place the venison slices in a zip lock bag or marinating container and pour the marinade over the meat, ensuring all pieces are well-coated.
• Seal the bag or container and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.

Dehydrate the Venison

Preheat the Dehydrator:

• Set your Denali “The Beast” dehydrator to 160°F (71°C) to preheat.

Arrange the Meat:

• Remove the venison slices from the marinade and pat them dry with paper towels to remove excess moisture.
• Arrange the slices in a single layer on the dehydrator trays, ensuring they do not overlap.

Dehydrate the Meat:

• Place the trays in the dehydrator and set the timer for 4-6 hours.
• Check the jerky periodically. It should be dry, firm, and slightly pliable when done. If it cracks or breaks easily, it’s over-dried.

Store the Jerky

Cool the Jerky:

• Allow the jerky to cool completely before storing.

Store Properly:

• Store the jerky in airtight containers or vacuum-sealed bags. For longer storage, keep it in the refrigerator or freezer.

For more ways to preserve your venison, check out my detailed guide on canning venison to make the most of your harvest.

FAQ

1. How long does homemade deer jerky last?

• When stored in airtight containers at room temperature, homemade deer jerky can last for 1-2 weeks. For longer storage, keep it in the refrigerator for up to a month or in the freezer for up to 6 months.

2. Can I use other meats for this jerky recipe?

• Yes, this recipe can be adapted for other meats like beef, turkey, or pork. Just follow the same marinating and dehydrating steps.

3. Do I need to use curing salt?

• Curing salt is optional but recommended if you plan to store your jerky at room temperature for an extended period. It helps prevent bacterial growth and increases shelf life.

4. What should I do if my jerky turns out too dry?

• If your jerky is too dry, you can brush it with a little bit of water or marinade and let it sit in a sealed container for a few hours to rehydrate slightly.

5. How can I make my jerky spicier?

• To increase the heat, add more red pepper flakes, cayenne pepper, or even hot sauce to the marinade. Adjust the amount to your preference.

Making deer jerky at home is a rewarding and practical way to preserve your venison.

With a reliable dehydrator like the Denali “The Beast,” the process is straightforward and yields delicious results.

Whether you’re enjoying it as a snack on a hiking trip or as a protein-packed treat at home, homemade deer jerky is sure to be a hit.

Don’t forget to experiment with different flavors and share your results in the comments below!

Happy dehydrating!

For more food preservation tips and recipes, check out my canning, freezing, dehydrating, and pickling pages on Naturally Jamie.