Wild Jerky Recipe – Easily Make Venison Jerky in a Dehydrator

When my venison jerky is finished drying, I immediately vacuum seal it. This significantly extends the shelf life of jerky– when stored airtight, it will last for several months in the fridge and up to a year in the freezer. For me, vacuum sealing is the perfect complement to the dehydrator, because the venison jerky not only stays fresh longer but also retains its full flavor and valuable proteins. Especially when I prepare larger batches of wild game meat, it makes sense to vacuum seal the jerky in portions. That way, I always have a high-protein, low-fat snack ready to go – ideal for sports, outdoor activities, or simply as a healthy in-between meal.

Why Make Venison Jerky at Home?

Jerky is the ideal snack for outdoor adventures, sports, or everyday life – high in protein, low in fat, and with a long shelf life. While beef jerky is already well established, venison jerky offers a particularly refined, wild flavor. The meat is lean, aromatic, and perfectly suited for gentle drying in the dehydrator.

I love making my own venison jerky because it’s simply the perfect snack for my daily routine. As an athlete, I especially appreciate that jerky is incredibly high in protein and contains virtually no carbohydrates. This makes it ideal for my diet when I want to lose weight or build muscle. Jerky is very filling without adding unnecessary calories – a clear advantage over conventional snacks. Another reason is transparency: when I make venison jerky at home, I know exactly what’s in it – no sugar, no additives, just high-quality wild game meat and natural spices. In addition, venison is a regional, sustainable product and significantly leaner than beef. For me, venison jerky made in the dehydrator is the perfect combination of a healthy protein snack, regional sustainability, and truly great taste.

Benefits of a Dehydrator for Making Jerky

A dehydrator is the best choice for making jerky. Compared to an oven or grill, it offers several clear advantages:

• Even drying: Multiple trays ensure consistent results.
• Energy efficiency: Uses less electricity than an oven and is far more effective for long drying times.
• Gentle processing: Nutrients and flavors are preserved.
• Versatility: In addition to meat, you can also dry fruit, chilies, vegetables, herbs, and mushrooms.

Recipe: Venison Jerky in the Dehydrator

For about 300–400 g of finished jerky (starting from 1 kg of fresh venison).

Ingredients:

• 1 kg venison (backstrap or hind leg, as lean as possible)
• 150 ml dark, salty soy sauce
• 2 tbsp Worcestershire sauce
• 2 tbsp brown sugar (or honey for a lighter sweetness – fitness fans can skip this)
• 1 tsp coarsely ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika powder
• ½ tsp chili flakes (optional, for heat)
• 1 tsp apple cider vinegar or balsamic vinegar
• 1 tsp smoked salt (optional, for a stronger smoky flavor)
• Optional: 1 tsp ground ginger or freshly grated ginger

Preparation step by step:

Prepare the meat:

1. Remove any tendons and fat from the venison. Cut into 3–5 mm thin slices (tip: slightly frozen makes it easier to slice).
2. Prepare the marinade:
3. Combine all ingredients in a large bowl.
4. Marinate the meat:
5. Place the meat slices in the marinade and let them sit in the refrigerator for at least 12 hours (24 hours is better).
6. Dry the meat:
7. Remove the slices from the marinade, do not pat them dry, and place them evenly on the dehydrator racks.
8. Dry:
9. Dry at 50°C for 17 hours until the jerky is firm but still slightly pliable. I’ve experimented a lot with the time; temperatures above 50°C cook the meat, not dry it, so this is the optimal time and temperature!
10. Break test: If you break the jerky, it should splinter into a whitish “shatter.”
11. Cooling & Storage:
12. Allow the jerky to cool completely and store it in airtight jars or vacuum-sealed bags.

Buy a dehydrator – Good dehydrator for jerky

Buying a dehydrator – my experience with the Arendo stainless steel dehydrator: When I decided to buy a dehydrator, it quickly became clear to me that there are big differences between the devices. I didn’t want just any old plastic model, but rather a durable and hygienic dehydrator that could easily handle meat – for example, for venison jerky. I finally settled on this stainless steel model, and I’m really happy with it.

What was particularly important to me when buying:

• Material: The dehydrator is made entirely of stainless steel – including the trays. This not only feels high-quality, but is also hygienic and easy to clean.
• Temperature range: The decisive factor for me was the precise control. This dehydrator can be set in 5-degree increments from 30°C to 90°C. Perfect for drying herbs or meat for jerky.
• Air circulation: I wanted the dried goods to dry evenly. The dehydrator has a good circulating air function, so I don’t have to constantly swap trays.
• Noise: I was surprised at how quiet the dehydrator is. Even during long drying times, it’s barely audible.
• Timer & operation: The timer goes up to 24 hours and can be set in half-hour increments. Plus, the LED lighting with a glass front lets me always see how far along the jerky is without having to open the door.
• Capacity: Eight stainless steel trays offer plenty of space. I can easily dry large quantities of meat, vegetables, or fruit in one go.

My conclusion about the dehydrator:

I honestly didn’t think I could be so enthusiastic about a kitchen appliance – but this dehydrator has absolutely paid off for me. Especially for jerky, whether made from beef or venison, it delivers perfect results: consistent, aromatic, and reliable. Plus, I also use it for herbs, mushrooms, or apple slices – a true all-rounder.

If you’re looking to buy a dehydrator, you should look for stainless steel, temperature accuracy, a timer, and air circulation. My dehydrator meets exactly these criteria, and that’s why I would recommend it to anyone who wants to get serious about dehydrating.

Overall, in retrospect, I would have opted for the slightly larger 10-compartment version. 2 kg of jerky goes through the 8-compartment version in one go.

Arendo – Stainless steel 8-compartment dehydrator – 500 watts with temperature control – Dehydrator for food, meat, fruit, mushrooms – Timer up to 24 hours – 8 trays – GS – Dehydrator *

19%

Arendo – Edelstahl Dörrautomat 8 fach – 500 Watt mit Temperaturregler – Dörrgerät für Lebensmittel Fleisch Früchte Obst Pilze – Timer bis zu 24 h – 8 Einlegefächer – GS – Dehydrator

149,85 €

20%

Arendo – Dörrautomat Edelstahl mit 10 Edelstahlgitter – 800 W – 35°-85°C – 10 Edelstahl Einlegetabletts mit insgesamt 8400 cm² – Dörrgerät Dehydrator Obsttrockner Dörrapparat – Obst Fleisch Pilze uvm

198,85 €

Shelf life of venison jerky

Properly dried and sealed in an airtight container, venison jerky will keep:

• at room temperature for about 2–3 weeks
• in the refrigerator for up to 3 months
• vacuum-sealed and frozen for up to 12 months

Vacuum seal venison jerky – this is how it stays fresh for a long time

Once my venison jerky is completely dried, I vacuum seal it immediately. This extends its shelf life enormously – in an airtight container, it stays fresh in the refrigerator for several months and in the freezer for up to a year. For me, vacuum sealing is the perfect complement to a dehydrator because the venison jerky not only stays fresh longer but also retains its full flavor and valuable proteins. Especially when I’m processing larger quantities of game meat, it’s worth vacuum sealing the jerky in portions. This way, I always have a high-protein, low-fat snack ready – ideal for sports, outdoors, or simply as a healthy snack.

Vacuum sealer/vacuum sealing machine P 355 from ALLPAX – incl. 100 vacuum bags 20 x 30 cm (structured) – 97% vacuum performance – 5 mm wide seal – with pulse system for pressure-sensitive products*

Vakuumierer/Vakuumiermaschine P 355 von ALLPAX – inkl. 100 Vakuumbeutel 20 x 30 cm (strukturiert) – 97% Vakuumleistung – 5 mm breite Schweißnaht – mit Puls-System für druckempfindliche Produkte

Conclusion: Wild snack for outdoor fans

With a dehydrator, you can easily make your own venison jerky—full of flavor, high in protein, and without artificial additives. Whether as hiking provisions, a fitness snack, or a game delicacy, homemade jerky is always a highlight.