Can I make deer jerky without curing salt?

Yes, but you'll need to adjust your process for food safety. Without curing salt, you must dry your jerky at temperatures of at least 160°F throughout the entire process to kill potential bacteria. The finished product will have a shorter shelf life and should be refrigerated.

How do I know when my deer jerky is done?

Perfect deer jerky should bend without breaking and have a leathery appearance. When you tear a piece, you should see fibers at the tear point. If it snaps like a cracker, it's overdried; if it feels squishy or moist, it needs more time.

Can I use ground venison for jerky?

Absolutely! Ground venison makes excellent jerky with a different texture. Use a jerky gun to extrude consistent strips. Ground deer jerky typically dries faster (3-5 hours) than whole muscle jerky.

Is it safe to make deer jerky at home?

Yes, when proper food safety protocols are followed. The key safety points for deer jerky are: trimming all fat, using curing salt or maintaining proper temperature, and ensuring adequate drying. Wild game should always be frozen at 0°F for at least 30 days before making jerky to kill potential parasites.

What's the best cut of venison for deer jerky?

The hindquarter muscles (top and bottom round) and the backstrap (loin) make the best deer jerky. These cuts have minimal connective tissue and can be sliced into consistent pieces. Save tougher cuts with more silver skin for ground jerky or slow-cooking recipes.

Deer Jerky Secrets You Need to Try for Ultimate Flavor 2025

Deer Jerky Secrets You Need to Try for Ultimate Flavor

Print Recipe

Learn how to make perfectly chewy, flavorful deer jerky from venison. This foolproof recipe is protein-packed, preservative-free, and ideal for hunters or wild game lovers.

Author: Harmony
Prep Time: 30 minutes (plus 12-24 hours marinating)
Cook Time: 4-8 hours
Total Time: 12-32 hours
Yield: 20-30 pieces (varies by size) 1x
Category: Snacks
Method: Dehydrated
Cuisine: American

Ingredients

Scale

2–3 pounds of venison, trimmed of all fat and silver skin
1/3 cup soy sauce (low sodium works well)
1/4 cup Worcestershire sauce
2 tablespoons brown sugar
1 tablespoon smoked paprika
2 teaspoons black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon red pepper flakes (adjust to taste)
1/2 teaspoon Prague Powder #1 (optional but recommended)

Instructions

Partially freeze venison for 1-2 hours for easier slicing. Trim all fat and silver skin. Slice against the grain into 1/8-1/4 inch strips.
Whisk together all marinade ingredients in a large bowl until sugar is dissolved.
Place venison strips in marinade. Refrigerate for 12-24 hours, turning occasionally.
Remove meat, pat dry thoroughly with paper towels.
Dry using one of the following methods:
- Dehydrator: 160°F for 1 hour, then 145°F for 3-7 hours.
- Oven: Set to 170°F or less, prop door open, dry for 4-6 hours.
- Smoker: 160-180°F for 3-5 hours using hickory or mesquite.
Jerky is done when it bends without breaking and has a leathery texture.

Notes

Store in airtight containers for up to 2 months at room temperature or vacuum-sealed in the fridge/freezer for longer shelf life. For a sugar-free version, use monk fruit sweetener instead of brown sugar.

Nutrition

Serving Size: 1 oz (2-3 pieces)
Calories: 70
Sugar: 2g
Sodium: 280mg
Fat: 1g
Saturated Fat: 0g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 13g
Cholesterol: 25mg

Keywords: deer jerky, venison jerky, homemade jerky, wild game snack, protein snacks

Find it online: https://harmonymeal.com/deer-jerky/