Prepare the Meat
Partially freeze the venison for 30–45 minutes until firm but not solid. This makes slicing easier and more consistent.
Slice the Venison
Using a sharp knife, slice the meat with the grain into strips about ¼ inch thick. Trim away any remaining fat.
Season Simply
Place the strips in a bowl. Sprinkle evenly with salt, black pepper, and optional spices. Toss gently by hand to coat evenly.
Rest the Meat
Lay the seasoned venison strips on racks or trays in a single layer. Let rest at room temperature for 1–2 hours to allow salt to draw out moisture.
Heat for Safety (Recommended)
For modern food safety, heat venison strips in an oven at 160°F (71°C) for 10 minutes before drying.
Dry the Jerky
Transfer strips to a dehydrator, smoker, or well-ventilated drying area. Dry at 130–150°F (54–65°C) for 10–14 hours, turning once if needed.
Check for Doneness
Jerky should bend and crack slightly but not snap. There should be no visible moisture inside.
Cool and Store
Let jerky cool completely before storing. Keep in paper bags for short-term use or airtight containers for longer storage.
