Before 1776 - Hunting camp communities across the United States.

Venison Jerky

Name: Venison Jerky
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: Varies
Ingredients: 2 pounds venison, trimmed and thinly sliced against the grain; 1/4 cup soy sauce; 2 tablespoons Worcestershire sauce; 1 tablespoon brown sugar; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon cayenne pepper (optional)

A dried meat snack made from thinly sliced venison seasoned and dehydrated. Jerky is a long-standing preservation method used by hunters and outdoor communities to carry protein-rich food into the wilderness.

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Difficulty

Easy

Prep time

15 minutes plus marinating time

Cook time

4 hours

Total time

4 hours 15 minutes plus marinating time

Servings

Varies

Region

Native American and Northern Plains dried-game preservation

Era introduced

Before 1776

Introduced by

Hunting camp communities across the United States.

Recipe tools

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The Story

Venison jerky has roots in Native American and pioneer traditions of drying meat for long-term preservation. Without refrigeration, drying thin slices of venison with salt and spices created portable, lightweight protein food essential for hunting trips, travel, and sustenance through harsh seasons. This preservation method remains popular with modern hunters and outdoor adventurers, linking contemporary practice to historical necessity.

Ingredients

2 pounds venison, trimmed and thinly sliced against the grain
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional)

Equipment

Baking sheet
Skillet
Smoker
Oven
Instant-read thermometer
Aluminum foil
Cutting board
Chef's knife

Directions

Combine soy sauce, Worcestershire sauce, brown sugar, salt, pepper, paprika, garlic powder, onion powder, and cayenne in a bowl.
Marinate venison slices in the mixture for 6 to 12 hours in the refrigerator.
Preheat oven or dehydrator to 160F (70C).
Arrange venison slices in a single layer on racks or baking sheets lined with foil.
Dry in oven or dehydrator for 4 to 6 hours until meat is dry but still pliable.
Let cool, store in airtight container.

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