Quick Answer
Different game meats have varying curing times for jerky. Venison and elk jerky typically cure for 4-5 days, while wild boar and bison jerky cure for 3-4 days. Rabbit and squirrel jerky cure for 2-3 days.
Game Meat Curing Times
When it comes to curing jerky, the key is to balance safety and flavor. Venison and elk, being leaner meats, require a longer curing time to prevent bacterial growth and ensure a tender final product. Aim for 4-5 days, with a temperature of 38°F (3°C) and a relative humidity of 60-70%.
Choosing the Right Cure
For wild boar and bison, which are fattier meats, a shorter curing time is generally sufficient. Target 3-4 days, with the same temperature and humidity conditions. This will help prevent excessive drying and maintain a delicate flavor. When selecting a cure, consider using a combination of salt, sugar, and pink curing salt to enhance safety and flavor.
Additional Tips and Considerations
When curing rabbit and squirrel, remember that these smaller game meats have a higher surface area-to-volume ratio. To prevent over-drying, reduce the curing time to 2-3 days and monitor the jerky’s moisture content closely. Use a food dehydrator or a low-temperature oven (150°F / 65°C) to facilitate even drying. Regularly check the jerky’s texture and flavor to ensure optimal results.
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