Venison Jerky

Make Venison Jerky

After a successful hunting season, one of the first things you probably ask yourself is what to do with all the venison. A good option is to try making venison jerky. Jerky is a lightweight, dried meat product that makes a great snack for campers, backpackers, or anyone who loves jerky.

Venison meat is full of vitamins and minerals and has 50% less fat and 20% more protein than beef meat.

Below you’ll find the ingredients and a recipe for making delicious venison jerky. Some of these items you can find and purchase directly on our website.


  • 5 pounds Venison
  • 1 cup Soy Sauce
  • 3/4 cup Sugar
  • 1/4 cup Smoked Paprika (SKU: 10-1074)
  • 1 tablespoon Instacure #1 (SKU: 11-1011)
  • 2 tablespoons Worcestershire
  • 3 tablespoons Garlic Powder (SKU: 10-1049)
  • 3 tablespoons Black Pepper (SKU: 10-1079)


  • 1

    Pre-freeze meat so it will be easier to slice.

  • 2

    Cut partially thawed meat into long slices about ¼” thick and an inch or two wide. For tender jerky, cut at right angles to long muscles (across the grain). Remove visible fat to help prevent off-flavors.

  • 3

    Prepare the marinade of your choice in a large sauce pan.

  • 4

    Pour marinade over the meat and marinate jerky for 12-24 hours. Overhaul jerky pieces at least once.

  • 5

    Dry at 140-150° F (60-66º C) in a dehydrator, oven or smoker. You can apply smoke for 30 minutes at this stage. Test for doneness by letting a piece cool. When cool, it should crack but not break when bent.

  • 6

    Refrigerate, and when cool, check again for doneness. If necessary, dry further.