Quick Answer
Aging venison is not strictly necessary for making jerky, but it can improve the quality and texture of the final product. Aged venison is generally easier to slice thinly, which is essential for making good jerky. Aging can break down the connective tissues and tenderize the meat.
Aging Venison Basics
Aging venison involves allowing the meat to sit in a controlled environment for a period of time, usually 7-14 days, to allow natural enzymes to break down the proteins and fats. This process can improve the tenderness and flavor of the meat, but it’s not essential for making jerky. If you’re short on time or don’t have a suitable aging setup, you can skip this step and proceed with slicing and drying the venison.
Preparing Venison for Jerky
To prepare venison for jerky, start by slicing the meat against the grain into thin strips, about 1/4 inch (6 mm) thick. Remove any excess fat or connective tissue, and trim the strips to uniform lengths. Next, marinate the venison in a mixture of oil, acid (such as vinegar or citrus), and spices for at least 30 minutes, or up to several hours. This will help to tenderize the meat and add flavor.
Drying and Curing the Jerky
To dry and cure the jerky, preheat your dehydrator or oven to 160°F (71°C). Place the marinated venison strips on the dehydrator trays or a wire rack set over a baking sheet. Dry the jerky for 3-4 hours, or until it reaches an internal temperature of 160°F (71°C). Alternatively, you can dry the jerky in the oven for 2-3 hours, or until it reaches the same internal temperature. Once the jerky is dry and slightly flexible, remove it from the dehydrator or oven and let it cool completely before slicing it into smaller strips and storing it in an airtight container.
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