A number of methods can be used to preserve venison, including canning and freezing. However, dry curing venison produces a delicious treat. Dry-cured venison, also known as venison jerky, is a lower-fat alternative to beef jerky. You can also incorporate different spices to suit your palate. This method will allow you to enjoy venison all year round.
Freeze aged venison for several days to make it easier to cut. Slice the venison into your desired cuts and thickness.
Mix your dry cure for the venison. You will need one ounce of dry cure per one pound of meat.
Rub the dry cure into the meat thoroughly, adding cure as you work. Once each piece is covered in cure, you can store the meat in wooden boxes.
Repeat the curing process with your dry cure mixture in three to five days. Cover the meat entirely with the dry cure mixture and store in wooden boxes.
Repeat this cycle a third time in an additional three to five days. Allow the meat to cure completely by allowing seven days per inch of thickness.
Age venison before curing for a minimum of six months to two years for best flavor.
Experiment with different spices such as dried cayenne peppers, dried chipotle peppers or dried sage.
Heat dried jerky strips in the oven to 160 degrees Fahrenheit after curing to decrease the risk of illness.
Do not make a dry cure with low to no salt. The salt binds the moisture and eliminates bacteria.