Can You Make Jerky from Fresh Venison?

Preparing Venison for Jerky

To make jerky from fresh venison, start by trimming any excess fat and cutting the meat into thin strips, about 1/4 inch thick. Aim for strips that are around 4-6 inches long and 1-2 inches wide. This will help them dry evenly and quickly.

Marinating and Drying

Next, marinate the venison strips in a mixture of your choice, typically containing ingredients like soy sauce, Worcestershire sauce, brown sugar, and spices. Let them sit for at least 4 hours or overnight to allow the flavors to penetrate. After marinating, remove the strips from the liquid and lay them out on a wire rack set over a baking sheet or tray, allowing air to circulate around each piece. Dry the venison in a low-temperature oven (150-200°F) for 3-4 hours, or use a food dehydrator at 160°F for 6-8 hours. Alternatively, you can hang the strips in a warm, dry area with good air circulation, but this can be more time-consuming and requires closer monitoring.

Packaging and Storage

Once the jerky is dry and slightly flexible, it’s ready to be packaged and stored. To prevent moisture from entering the package and causing spoilage, use airtight containers or vacuum-sealable bags. Store the jerky in the refrigerator for up to 2 weeks or freeze it for up to 6 months. When freezing, consider using airtight containers or freezer bags to prevent freezer burn and maintain the jerky’s texture and flavor.