Venison Jerky

Venison Jerky

Homemade venison jerky is about as honest as it gets—lean meat, simple ingredients, and a process that rewards a bit of patience. It takes a cut earned in the bush and turns it into something that’ll go the distance, whether it’s stashed in your pack, the glovebox, or the bottom of a kit bag. Done right, it carries that deep, natural flavour of venison, backed by smoke, salt, and a touch of heat—nothing overcomplicated, just good food that lasts.

There’s also something satisfying about doing it yourself. You control the cut, the thickness, the flavour, and the finish—whether you like it dry and chewy or with a bit of give. It’s practical, packs light, and fuels long days without fuss. More than that, it’s part of the full loop—harvest to plate (or pocket)—making the most of the animal and turning it into something you’ll actually reach for when it counts.

Thanks to Matt O'Connell for sending in this recipe

Ingredients

• 3kg venison topside (or any lean cut)
• 500ml soy sauce
• 150ml Worcestershire sauce
• 3 tbsp smoked paprika
• 1 tbsp crushed black pepper
• 1 tbsp onion powder
• 10 tbsp brown sugar
• 1 tbsp red pepper flakes
• 1 tbsp garlic powder 

 

Method

• Cut venison into strips approx. 50mm wide and 6mm thick. Keep it consistent so it dries evenly.
• In a large bowl, combine brown sugar, soy sauce, Worcestershire sauce, smoked paprika, black pepper, red pepper flakes, onion powder, and garlic powder. Whisk until the sugar is dissolved.
• Add venison and toss until fully coated. Transfer to a large ziplock or container and refrigerate for at least 12 hours, preferably overnight. Turn occasionally to ensure even coverage.
• Lay the strips out in a single layer on wire racks. Don’t overcrowd — airflow is key.
• Set dehydrator or oven to 75°C and dry for 6–8 hours.
• After 6 hours, test by squeezing a piece between your fingers. If it still feels soft or ‘wet’ inside, keep it going. You’re chasing firm, dry, but slightly pliable.
• Once done, cool and store. Or eat it straight off the rack.

 

Notes from the Bush

• Lean cuts are critical — fat won’t store well.
• Slice with the grain for chew, against for tenderness.
• A solid batch like this keeps you fed deep into a hunt.
• Vacuum seal or freeze if you’re making it ahead of a trip.