How to Make Venison Jerky
Trim venison of all fat and silver skin, slice thin, marinate with seasoning and curing salt, and dry until leathery, ensuring a safe internal temperature. Very lean venison makes excellent, long-keeping jerky.
Venison is a jerky classic: naturally lean, richly flavoured, and a great use of a harvest. Its leanness makes it ideal, once you trim it properly.
The method
- Trim all fat and silver skin, fat spoils jerky fastest.
- Slice thin, partly frozen for even slices.
- Marinate with seasoning and curing salt, refrigerated, overnight.
- Dry until leathery, ensuring a safe internal temperature.
Lean venison keeps well; store cool and dark, see shelf life. Hunters also like the best grinder for deer & game and the best dehydrator for jerky.
- National Center for Home Food Preservation (NCHFP) — tested home-preservation methods and the USDA Complete Guide to Home Canning
- USDA Food Safety and Inspection Service (FSIS)
- U.S. Food & Drug Administration (FDA) — Food
- FoodSafety.gov
Frequently asked questions
Is venison good for jerky?
Excellent. Venison is very lean, exactly what jerky wants, so it dries cleanly and keeps well. Trim all fat and silver skin first.
Do I need to freeze venison before making jerky?
Some guidance recommends freezing wild game first to address parasites, and always ensuring the meat reaches a safe internal temperature. Follow tested game-jerky guidance.