Venison Jerky

Jerky is the ultimate hunting snack — lightweight, shelf-stable, and packed with protein. Making it from your own venison is simple, and once you've had homemade you'll never go back to store-bought. The key is slicing the meat thin and even, then marinating long enough for the flavor to penetrate all the way through.

Ingredients

• 3 lbs venison (top round or eye of round work best), partially frozen for easier slicing
• 1/2 cup soy sauce
• 1/4 cup Worcestershire sauce
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp coarsely ground black pepper
• 1/2 tsp red pepper flakes (optional)
• 1/2 tsp curing salt (Prague Powder #1) — optional but recommended for food safety

Instructions

• Trim all fat and silverskin from the venison. Fat doesn't dehydrate and will cause the jerky to spoil faster.
• Place the trimmed meat in the freezer for 1 to 2 hours until firm but not frozen solid. This makes it much easier to slice.
• Slice the meat against the grain into strips about 1/4 inch thick and 1 inch wide. Keep the thickness as consistent as possible so everything dries evenly.
• Whisk together the soy sauce, Worcestershire, brown sugar, vinegar, garlic powder, onion powder, paprika, black pepper, red pepper flakes, and curing salt in a bowl.
• Place the venison strips in a gallon zip-lock bag and pour the marinade over them. Seal, massage to coat, and refrigerate for 12 to 24 hours.
• Remove the strips from the marinade and pat dry with paper towels. Lay them in a single layer on dehydrator trays without overlapping.
• Dehydrate at 160 degrees F for 4 to 6 hours. The jerky is done when it bends and cracks but doesn't snap in half.
• Let cool completely, then store in airtight bags or containers. Keeps for 2 to 3 weeks at room temperature, or months in the freezer.

Tips

Slice against the grain for jerky that tears apart easily when you bite it. Slice with the grain if you want a chewier, tougher texture.

Use curing salt if you plan to store jerky at room temperature. It prevents bacterial growth during the drying process. Follow the package directions for the correct ratio.

No dehydrator? Use your oven at its lowest setting (usually 170 degrees) with the door cracked open. Place strips on wire racks over sheet pans. It takes about the same time.