Venison Jerky

Jerky is a great SHTF snack, as it can last well over a year if it’s in vacuum sealed bags. I personally love venison jerky! This is how I make my jerky, fairly simple recipe, easy to make.

I tend to keep it simple when it comes to my jerky recipes, as that’s how my family prefers it. For this particular batch, I used only salt and pepper to season my deer burger. Not only is it good, the salt also helps with the drying process and preservation of the jerky.

I have a jerky shooter, so after seasoning, I filled my jerky shooter (mine holds about 1.5 pounds of burger), and laid out my jerky strips on trays for the oven. While I was getting my jerky strips ready, I preheated my oven to 200 degrees Fahrenheit.


I made 3 trays of jerky…


Once done prepping my deer burger, I put it in the oven to dry out. I use a large wooden spoon to prop the oven door open – propping the oven door open allows the moisture to escape, which is the whole point, as the meat is being dried. Some people use a lower oven temperature to make jerky, but I prefer 200 to ensure all bacteria is destroyed.

The drying process usually takes about 4 hours when I make 3 full trays of jerky, though it will vary depending on the amount of jerky being made and the kind of meat (burger versus a roast or something else) being used. Monitor the meat, checking it about every 45 minutes. I rotate my trays when I check the meat, and dap off any moisture with a paper towel.

Final product – received 2 thumbs up from everyone in my family!


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