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Good Eats: How-To Make Homemade Venison Jerky | Duluth Pack

Good Eats: How-To Make Homemade Venison Jerky

Nothing captures fall more than deer hunting, and nothing captures our attention more than jerky. Yes, you can make mouth-watering delicious venison jerky on your own. The process is relatively simple, and with the right ingredients, you can be on your way to venison jerky paradise. Though we are focusing on venison, this recipe can be used to jerky just about any meat you desire. This recipe is from Food Network and courtesy of Alton Brown.


-2 pounds of meat (venison recommended)


-2/3 cup Worcester sauce

-2/3 cup soy sauce

-2 teaspoons ground black pepper

-2 teaspoons onion powder

-1 teaspoon liquid smoke

-1 teaspoon red pepper flakes

-1 tablespoon honey


  1. Place the meat in the freezer for 1 hour so that it will be easier to cut.
  2. Slice the meat with the grain as thin as humanly possible.
  3. Mix brine ingredients right in a resealable plastic bag (placing the bag inside a large plastic container will make this easier).
  4. Place meat strips in brine. Move the meat, so it is evenly distributed in the bag. Seal bag, working out as much air as humanly possible.
  5. Lay bag flat in the plastic container and refrigerate for 3 to 6 hours
  6. Remove meat and brine on cooling racks. Discard the brine
  7. When the meat is dry, place it inside a dehydrator and set the fan to medium. Leave overnight for at least 12 hours.
  8. If you don’t find yourself in possession of a dehydrator, place strips directly on oven racks.
  9. Heat oven to the lowest setting and use a foil blob as a wedge to hold the door ajar.
  10. Oven-dry overnight or until meat reaches a consistency of your liking
  11. Store in a zip-top bag or jar in a cool dark place for 30 or 40 years or until fuzzy fungus starts to grow on it.

We hope you enjoy this delicious recipe; you are now on your way to cooking tasty venison jerky!

Happy cooking, friends!