Venison Jerky
Venison cured and dehydrated at home. Shelf-stable protein, high in calories, no prep needed at camp.
- calories
- 130
- weight
- 1.5 oz
- cal / oz
- 87
- protein
- 11 g
- serves
- 1, scales
- prep
- 1 min
- cook
- 0 min
- total time
- 1 min
- water
- none
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Snack
- No cook
- Backpacking
- Thru-hike
- Bikepacking
- Eat in the bag
- Dehydrate ahead
- Shelf stable
- Basic
Ingredients
| Lean venison roast or steak | 1 lb | slice 1/4-inch thick against the grain |
|---|---|---|
| Soy sauce | 1/4 cup | |
| Worcestershire sauce | 1/4 cup | |
| Liquid smoke | 2 tbsp | |
| Ketchup | 1 tbsp | |
| Garlic powder | 1/4 tsp | |
| Onion powder | 1/4 tsp | |
| Black pepper | 1/4 tsp | |
| Onion salt | 1/4 tsp |
Method
- Open the jerky pack.
- Take out a piece and chew thoroughly—jerky is tough on the jaw.
- One serving is about three or four strips.
Jerky is salt and smoke doing preservation work. Soy and worcestershire pull water from the meat, stopping spoilage before it takes hold. The ketchup provides sweetness—without it you get pure salt. Once dehydrated, jerky needs no water or cooking at camp.
Lean venison is essential because fat spoils in your pack. The cure proportions matter: enough salt and acid to preserve, but not so much that every bite tastes like brine. Slice thin so the dehydrator drives out moisture evenly.
Packing
Make this at home: combine soy sauce, worcestershire, liquid smoke, ketchup, and spices in a small bowl. Add venison strips and coat evenly. Transfer to a ziplock and marinate in the fridge for 24-48 hours, flipping every 12 hours to ensure even curing. Arrange strips on dehydrator trays without overlapping and dehydrate at 160°F for 8-12 hours until pliable but not brittle. Once cool, pack into small ziplock bags or a food-safe container. Jerky stays shelf-stable for 2-3 weeks.
Variations
- Add red pepper flakes or cayenne to the marinade for heat.
- Substitute elk, deer, or other lean game meat.
- Use different soy sauce brands—each brings a different flavor profile.
https://www.huntingpa.com/threads/jerky-recipes.12923