How to Make Edible Jerky from Game Meat in the Wild

To make edible jerky from game meat in the wild, you need to field-dress the animal immediately after the kill, rapidly cool the carcass, select lean cuts of meat, slice them ¼-inch thick, marinate for 12-48 hours in a refrigerated environment, then heat the meat to 160°F before or after drying at 145-165°F for 4-10 hours until the jerky is firm but flexible. The meat must reach safe internal temperatures to kill harmful bacteria like E. coli and parasites like Trichinella.

Understanding Wild Game Jerky

Game meat jerky has fed hunters and outdoor enthusiasts for thousands of years. Native Americans made “pemmican” by mixing dried meat with berries and fat, while South American cultures developed “charque” – the origin of our modern word “jerky.” This preservation method works because removing moisture prevents bacteria and enzymes from spoiling the meat.

Making jerky from wild game differs from store-bought beef in important ways. Wild animals carry their own set of potential pathogens, and field conditions create unique contamination risks that don’t exist in commercial processing plants. Understanding these differences can mean the difference between safe, delicious jerky and a batch that makes you sick.

Field Care: Where Safety Begins

The moment you take down your animal, the clock starts ticking. Bacteria multiply rapidly between 40°F and 140°F, doubling every 20 minutes under ideal conditions. A deer shot at dawn and left in a truck bed until evening has given bacteria plenty of time to multiply.

Immediate Field Dressing

Field dressing means removing the internal organs as quickly as possible. This serves two purposes: it starts the cooling process and removes the biggest contamination risk – the intestinal tract. If your shot placement punctures the stomach or intestines, fecal bacteria will contaminate the meat. Contaminated meat should never be used for jerky, which concentrates flavors and doesn’t cook long enough at high temperatures to guarantee safety.

Keep these priorities in mind during field dressing:

Temperature control matters most. Your goal is to drop the internal temperature of the carcass below 50°F within 24-48 hours. In warm weather, this becomes your biggest challenge. Some hunters pack the body cavity with ice or snow to speed cooling.

Clean hands and tools prevent contamination. Use disposable gloves if available, changing them frequently. If you’re working barehanded, wash or clean your hands regularly. Your knife should be clean and sharp – dull knives increase the risk of puncturing organs.

Protect the meat from the environment. Dirt, insects, and airborne contaminants all pose risks. Game bags allow air circulation while keeping flies off the meat. Hanging the carcass above ground promotes even cooling and keeps predators away.

Transport and Storage

Getting your meat home safely requires planning. If you’re on a multi-day backcountry hunt, you need a cooling strategy. Hanging quarters in shade with good air movement works in cold weather. In warm conditions, you might need to pack meat out quickly or use coolers with ice.

The carcass should cool completely before processing. Cutting warm meat for jerky is asking for trouble – bacteria thrive in those conditions.

Selecting the Right Cuts

Not all meat makes good jerky. Fat is your enemy here. Unlike the marbling that makes a steak delicious, fat in jerky goes rancid quickly and creates uneven drying. Wild game fat, particularly from deer, has a stronger taste than beef fat and doesn’t age well.

Best Cuts for Jerky

The hindquarter provides the best jerky cuts. Look for these muscles:

Top round (inside round). This large muscle from the upper rear leg offers lean meat that’s easy to slice into long strips. It’s the go-to choice for most jerky makers.

Bottom round (outside round). Another hindquarter muscle that works well, though it may have slightly more connective tissue to trim.

Eye of round. A smaller, very lean cut that produces excellent jerky.

Backstrap. While many hunters prize this as the best cut for steaks, it makes outstanding jerky with minimal preparation. Some hunters consider this wasteful, but the quality speaks for itself.

Front shoulders can work, but they contain more connective tissue and require more trimming. Save these for ground jerky if you want to use every bit of meat.

Preparing the Meat

Before slicing, you need to deal with a parasite threat. Wild game can carry Trichinella, the parasite that causes trichinosis. To kill it, freeze portions no thicker than 6 inches at 0°F or below for at least 30 days. This step is not optional for pork or wild game.

Trim away every bit of visible fat and silver skin. Fat will make your jerky go rancid, reducing shelf life from months to weeks or even days. Silver skin doesn’t dry properly and creates tough, chewy spots.

Slicing Techniques

Uniform thickness matters more than you might think. Thick spots take longer to dry and may not reach safe temperatures, while thin spots can overdry and become brittle. The goal is strips no thicker than ¼ inch.

Making Slicing Easier

Partially freeze the meat for an hour or two. This firms it up enough to cut clean, straight slices without the meat compressing under your knife. Professional processors use slicers, but a sharp knife and a steady hand work fine.

Cutting with the grain produces chewier jerky with that traditional stringy texture. The muscle fibers run parallel to your cut, making the jerky harder to bite through.

Cutting against the grain creates more tender jerky that’s easier to chew. The short muscle fibers break apart more readily. Most people prefer this style.

Cut strips about 1 to 1.5 inches wide. Length doesn’t matter much – work with what the muscle gives you. Consistency matters more than size.

Marinade and Seasoning

Jerky without flavor is just dried meat. Marinades do three things: add taste, help tenderize, and improve safety by adding acid and salt that inhibit bacteria.

Basic Marinade Formula

A good marinade balances these elements:

Liquid base: Soy sauce, Worcestershire sauce, or liquid aminos provide the foundation. These salty liquids penetrate the meat and add savory depth.

Acid: Vinegar, citrus juice, or wine helps break down muscle fibers and creates an environment where bacteria struggle. Apple cider vinegar is popular for its mild flavor.

Sweetener: Brown sugar, honey, or maple syrup balance the salt and add complexity. The sugars also aid in browning during drying.

Aromatics: Garlic powder, onion powder, black pepper, and other spices build the flavor profile.

Heat: Red pepper flakes, cayenne, or hot sauce for those who like it spicy.

Popular Combinations

Traditional: Mix ½ cup soy sauce, ¼ cup Worcestershire sauce, 2 tablespoons brown sugar, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder per 2 pounds of meat.

Sweet and Spicy: Combine soy sauce with hoisin sauce, rice vinegar, honey, smoked paprika, and crushed red pepper.

Teriyaki: Blend teriyaki sauce, pineapple juice, ginger, garlic, and sesame oil.

Coffee Rub: Strong brewed coffee mixed with soy sauce, brown sugar, and your favorite spices creates a deep, rich flavor.

Marinating Process

Place sliced meat in a non-reactive container – glass, stainless steel, or food-grade plastic. Pour the marinade over, making sure every piece gets coated. Cover tightly and refrigerate for 12 to 48 hours. Longer marinating creates stronger flavors, though excessively salty mixtures might need less time.

Never marinate at room temperature – that’s a bacteria breeding ground. Never reuse marinade that’s touched raw meat. The contamination risk isn’t worth it.

The Critical Safety Step

This is where many traditional jerky recipes fall short. Simply drying meat at low temperatures doesn’t kill pathogens like E. coli O157:H7 and Salmonella. Research has consistently shown that bacteria can survive typical drying conditions.

The USDA recommends heating meat to 160°F (165°F for poultry) as part of the jerky-making process. You have two options:

Pre-Drying Heat Treatment

After marinating, heat the meat strips before drying. You can:

Boil in marinade: Bring strips and marinade to a boil and maintain for 5 minutes. Check thick pieces with a thermometer to confirm they’ve reached 160°F internally. Drain thoroughly before drying.

Oven pre-cook: Arrange strips on wire racks over baking sheets. Bake at 325°F until internal temperature reaches 160°F.

Pre-heated meat dries faster, but the texture and color differ from traditional jerky. It’s often darker and slightly less chewy. The safety benefit far outweighs the aesthetic difference.

Post-Drying Heat Treatment

Dry the marinated meat using your preferred method. Once drying is complete, arrange strips on a baking sheet in a single layer without overlapping. Place in a preheated 275°F oven for 10 minutes. Strips thicker than ¼ inch may need longer. Use a thermometer to verify 160°F internal temperature.

This method produces jerky that looks more traditional but adds an extra step at the end.

Drying Methods

You have several options for drying jerky in wilderness or rural settings. Each has advantages and limitations.

Dehydrator

Electric dehydrators offer the most control. Set temperature between 145°F and 165°F with good air circulation. Most batches finish in 4-6 hours, though thickness and humidity affect timing.

Arrange strips on trays without overlapping. Leave space between pieces for air flow. Rotate trays every couple hours for even drying.

Dehydrators use minimal electricity and operate safely for extended periods. They’re the easiest method for consistent results.

Smoker

Smoking adds flavor that many people prefer over plain dried meat. Set your smoker to 160-165°F. Wood choice matters – hickory provides strong smoke, apple or cherry give milder sweetness, and mesquite delivers bold flavor.

Some people start with ice pans in the smoker to keep temperatures low while smoke develops, then let it warm up. This takes longer but maximizes smoke flavor. Plan for 4-8 hours depending on your setup.

Suspend strips from skewers rather than laying them flat. This allows smoke and heat to reach all surfaces. You can also lay strips on upper racks with foil-covered lower racks to catch drips.

Oven

Your home oven can make jerky if set to its lowest temperature, typically 170°F or less. Prop the door open with a wooden spoon to release moisture and maintain air flow. A small fan positioned outside the oven to blow into the gap helps.

Hang strips from skewers resting on oven racks, or lay them on wire cooling racks placed over baking sheets. Expect 3-7 hours drying time.

This method works but ties up your oven and heats your house. It’s less efficient than dedicated equipment.

Testing for Doneness

Time alone doesn’t determine when jerky is finished. Thickness variations, humidity, and equipment differences all affect drying rates.

Pick up a piece and bend it. Properly dried jerky should be firm enough not to droop but flexible enough not to snap cleanly. It should crack slightly when bent, showing white stress lines, but not break in two. If it’s still soft and pliable, keep drying. If it snaps like a cracker, you’ve gone too far.

The texture should be leathery and chewy, not hard or brittle. Squeeze a piece – no moisture should bead on the surface. Break one open to check the interior. There shouldn’t be any raw-looking centers.

Storage for Maximum Shelf Life

Once your jerky reaches the right texture, proper storage determines how long it stays good.

Short-Term Storage

For jerky you’ll eat within 1-2 weeks, airtight containers work fine. Ziplock bags with excess air pressed out, glass jars with tight lids, or plastic containers all suffice. Store in a cool, dry place away from direct sunlight.

Properly dried jerky stored in sealed containers at room temperature typically lasts about two weeks.

Long-Term Storage

For extended storage, vacuum sealing is worth the investment. Removing air prevents oxidation that causes fat to go rancid and stops mold growth.

Vacuum-sealed jerky stored in the pantry lasts several months. In the refrigerator, expect 3-6 months. In the freezer, properly sealed jerky remains good for a year or more.

Some people add oxygen absorbers or food-grade desiccant packs to storage bags. Oxygen absorbers actively remove oxygen from sealed packages, while desiccants control moisture. For very dry jerky, oxygen absorbers work better. For slightly moist jerky, desiccants help maintain consistent texture.

Signs of Spoilage

Check stored jerky periodically. Bad jerky shows these warning signs:

Mold growth appears as fuzzy white, green, or black spots. Toss the entire batch – mold spreads invisible roots throughout food.

Rancid smell indicates fat oxidation. Jerky should smell meaty and like its seasonings, not sour, off, or unpleasant.

Unusual texture changes like sliminess or excessive softness suggest bacterial growth.

Visual changes including significant discoloration beyond normal aging.

When in doubt, throw it out. Food poisoning isn’t worth the risk.

Ground Meat Jerky

Not every piece of game meat works for slicing. Trim scraps, oddly shaped cuts, and smaller muscles make excellent ground jerky.

Grind lean meat twice through a fine plate. Add your seasoning mix directly to the ground meat instead of marinating. Most recipes call for about 2-3% salt by weight, plus sugar and spices.

Mix thoroughly but don’t overwork the meat. Form strips using:

Jerky gun: This caulking-gun style tool extrudes uniform strips directly onto drying trays. It’s the easiest method.

Rolling method: Place ground meat between parchment paper sheets and roll to ¼-inch thickness. Cut into strips with a knife or pizza cutter.

Piping bag: Fill a sturdy pastry bag and pipe strips onto trays.

Ground jerky dries faster than sliced meat and has a different texture – more like slim-jim style snack sticks. Pre-heating is even more important for ground meat because bacteria get mixed throughout during grinding.

Common Mistakes to Avoid

Even experienced jerky makers sometimes run into problems. Watch out for these issues:

Leaving fat on the meat is the most common mistake. That visible white or yellowish tissue will go rancid. Trim it all.

Inconsistent thickness creates pieces that dry at different rates. Some might be perfect while others are still raw or already overdried.

Skipping the heat treatment leaves you vulnerable to foodborne illness. Yes, people made jerky for thousands of years without modern safety measures. They also got sick more often.

Marinating at room temperature gives bacteria ideal conditions to multiply. Always marinate in the refrigerator.

Over-salting makes jerky unpleasantly harsh. Follow recipes initially, then adjust to taste in future batches.

Under-drying leaves moisture that allows bacterial growth. When uncertain, err on the side of drier.

Poor storage in non-airtight containers or humid environments invites mold and spoilage.

Equipment Worth Considering

You can make jerky with basic kitchen tools, but a few specialized items make the process easier and safer.

Meat slicer: Takes the guesswork out of uniform thickness. Even home models produce consistent slices. Commercial-grade slicers handle frozen meat better but cost significantly more.

Food dehydrator: Purpose-built equipment controls temperature precisely and moves air efficiently. Six-tray models handle 5-10 pounds of meat. Ten-tray versions process larger batches.

Instant-read thermometer: Essential for verifying safe internal temperatures. Don’t guess – measure.

Vacuum sealer: Pays for itself quickly if you make jerky regularly. Properly sealed packages last months longer than other storage methods.

Sharp knives: A dull knife makes slicing harder and increases the risk of cutting yourself. Keep blades sharp and work carefully.

Jerky gun: Optional but helpful if you make ground meat jerky. The uniform extrusion creates consistent drying.

Wild Game Specifics

Different game animals present unique considerations:

Deer and elk provide ideal jerky meat – lean, mild, and plentiful. The hindquarters give you several pounds of prime jerky cuts.

Moose makes excellent jerky but produces massive quantities. You’ll need storage space and time to process large volumes.

Antelope is extremely lean and dries quickly. The flavor is mild, taking marinade well.

Bear and wild pig require extra care. Both can carry Trichinella parasites, so freezing for 30 days at 0°F is mandatory before processing. When drying, use higher temperatures (165-175°F) for added safety.

Wild birds work better as ground jerky. The breast meat can be sliced but tends to be stringy. Waterfowl like duck and goose have strong flavors that benefit from assertive marinades.

Making Jerky Without Electricity

True wilderness situations don’t include power outlets. Traditional methods still work with proper precautions.

Sun Drying

Requires hot, dry conditions with low humidity. Hang strips in direct sunlight with good air circulation. Cover with cheesecloth to keep insects away. This method takes several days and works only in ideal climates. It’s not recommended due to inconsistent temperatures and contamination risks.

Fire Smoking

Build a low-smoldering fire that produces smoke but minimal heat. Hang strips on racks 3-4 feet above the coals. Feed the fire with green wood to generate smoke. This takes 12-24 hours and requires constant attention.

The challenge is maintaining low enough temperatures. Too much heat cooks the meat instead of drying it. Traditional methods also struggle to reach safe internal temperatures throughout the process.

Combination Approach

Many traditional cultures used combination methods: air drying in cool, moving air during the day, then slow smoking at night. The smoking added preservation compounds while drying continued.

Whatever method you use, remember that consistent low temperature and good air circulation are essential. Without reliable equipment, achieving food-safe results becomes much harder.

Nutrition and Benefits

Jerky provides concentrated nutrition in lightweight form. One pound of fresh meat typically yields 4 ounces of dried jerky. This concentration intensifies both flavor and nutritional content.

A typical serving contains high protein (around 9-12 grams per ounce), low fat (if you trimmed properly), and various minerals including iron and zinc. Wild game is generally leaner than beef, making it slightly lower in calories and saturated fat.

The downside is sodium content. Salt acts as both flavoring and preservative, and most recipes produce jerky with 300-500mg sodium per serving. If you’re watching salt intake, reduce the amount in your marinade – though this may affect shelf life.

Jerky’s shelf stability makes it ideal for backpacking, camping, and emergency food supplies. It doesn’t require refrigeration, weighs little, and provides quick energy and protein.

Final Thoughts

Making jerky from wild game connects you to food preservation traditions stretching back thousands of years. The process is straightforward: proper field care, lean meat selection, thorough marinating, safe heating, and patient drying.

The key difference between mediocre jerky and outstanding jerky is attention to detail. Take time to trim fat completely. Cut uniform slices. Don’t skip the safety steps. Monitor the drying process. Store properly.

Your first batch might not be perfect. Thickness might vary, flavors might need adjustment, or timing might be off. That’s normal. Keep notes about what works and what doesn’t. Adjust recipes to match your taste. Experiment with different marinades and seasonings.

Above all, prioritize safety. Wild game carries risks that properly handled commercial meat doesn’t. Field dressing conditions aren’t sterile. Parasites and bacteria exist in wild populations. The extra steps – freezing for Trichinella, heating to kill E. coli and Salmonella, careful temperature control – aren’t optional precautions. They’re essential practices that keep you and your family healthy.