The Art of Venison Jerky Making: A Fun Guide to Crafting Your Own Delicious Snack

Making venison jerky is a time-honored tradition for hunters and meat lovers alike. Not only is it a tasty snack, but it’s also an excellent way to preserve and enjoy the bounty of a successful hunt. Venison jerky is rich in protein, low in fat, and packed with bold flavors, making it a perfect high-energy snack for outdoor activities or a savory treat to share with friends and family. Whether you’re a seasoned pro or a first-time jerky maker, this fun guide will walk you through the process of crafting your own venison jerky, from marinating to drying, with some tasty recipes and storage tips along the way.

Choosing the Right Cut of Venison

The first step in making venison jerky is selecting the right cut of meat. Since jerky requires lean meat that will dry out properly, choosing the right cut is crucial for creating a flavorful and tender result. The best cuts for jerky are:

Top Round: This lean cut is popular for jerky making due to its low fat content and easy slicing.
Bottom Round: Another lean cut, this one has a bit more toughness, making it ideal for jerky once properly marinated and dried.
Sirloin Tip: Known for its tenderness, this cut is perfect if you want a softer jerky texture.
Flank Steak: Although a bit more expensive, flank steak has a great texture and works well for jerky.

Trim any visible fat before you start, as fat can cause jerky to spoil faster.

Venison Jerky Recipes

There are endless possibilities for seasoning venison jerky, but here are a couple of classic and flavorful recipes to get you started.

Classic Teriyaki Venison Jerky

This savory-sweet jerky is a favorite for many, with a balanced flavor profile that’s perfect for those who enjoy a little sweetness with their meat.

Ingredients:

2 pounds of venison (top round, bottom round, or sirloin tip)
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup teriyaki sauce
1 tablespoon Worcestershire sauce
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional for a bit of heat)

Instructions:

Slice the venison against the grain into 1/8 to 1/4-inch thick strips.
In a bowl, mix together all the marinade ingredients until the sugar dissolves.
Place the venison strips in a resealable plastic bag or shallow dish and pour the marinade over the meat. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight.
After marinating, pat the venison strips dry with paper towels to remove excess liquid.
Proceed to your drying method (see below).

Spicy BBQ Venison Jerky

If you like your jerky with a little more kick, this BBQ-inspired recipe will hit the spot with smoky, spicy flavors.

Ingredients:

2 pounds venison (top round or flank steak)
1/4 cup apple cider vinegar
1/4 cup Worcestershire sauce
1/4 cup hot sauce (choose your favorite heat level)
2 tablespoons brown sugar
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon cayenne pepper (for extra heat)

Instructions:

Slice the venison into 1/8 to 1/4-inch strips, removing any excess fat.
In a bowl, combine all the marinade ingredients and mix well.
Add the venison to the marinade, ensuring the strips are well-coated. Cover and refrigerate for 4-6 hours, or overnight for a deeper flavor.
After marinating, remove the meat and blot it dry.
Dry the jerky using your chosen method.

Drying Methods for Venison Jerky

Now that you’ve prepared your venison and marinated it to perfection, it’s time to dry the meat. There are three primary methods for drying jerky, each with its pros and cons:

1. Using a Dehydrator:

A food dehydrator is one of the most reliable ways to dry venison jerky. The consistent heat and airflow ensure evenly dried jerky every time.

How to Dry: Arrange the venison strips in a single layer on the dehydrator trays. Set the dehydrator to 160°F (71°C) and allow the jerky to dry for 4-6 hours, checking occasionally for doneness.
Test for Doneness: The jerky should bend without breaking and should have a leathery, dry texture. If it snaps in half, it’s over-dried.

2. Using an Oven:

An oven can also be used if you don’t have a dehydrator. It’s a bit less efficient, but it still works well for making jerky at home.

How to Dry: Preheat your oven to 160°F (71°C) or as low as your oven will go. Place a rack in the oven and arrange the venison strips on a baking sheet with a rack on top to allow air circulation.
Test for Doneness: As with the dehydrator method, the jerky should bend without breaking. Depending on your oven, drying may take 4-6 hours.

3. Using a Smokehouse or Grill:

If you have access to a smoker or grill, you can infuse your jerky with a smoky flavor while drying it.

How to Dry: Set the smoker or grill to 160°F (71°C). Arrange the venison strips on a rack or skewers, ensuring they are not touching. Allow the jerky to smoke and dry for 4-6 hours.
Test for Doneness: As with the other methods, check for a dry, leathery texture that bends without breaking.

Storage Tips for Venison Jerky

Once your jerky is dried to perfection, it's important to store it properly to preserve its flavor and shelf life.

Short-Term Storage: Store your jerky in an airtight container or vacuum-sealed bag. It can be kept in a cool, dry place for up to 2-3 weeks.
Long-Term Storage: If you want your jerky to last longer, store it in the refrigerator or freezer. Properly sealed jerky can last for 6 months or more in the freezer.

Final Thoughts

Making venison jerky is an enjoyable and rewarding process that results in a high-protein, flavorful snack. With the right cut of meat, seasoning, and drying technique, you can create jerky that rivals anything you’d find in a store. Whether you prefer sweet teriyaki, spicy BBQ, or a more traditional jerky flavor, the possibilities are endless. So gather your ingredients, fire up the dehydrator or grill, and enjoy the art of venison jerky making.