Deer Jerky (Beef or any livestock will do) Recipe

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1 vote | 3481 views

This has a very LONG useful life.

Prep time:
Cook time:
Servings: 30-200+


Cost per serving $0.00 view details
  • Deer type animals are best as the fats do Not cause heart troubles or taste vile in the fats as a rule when older. A Lot less fat is good in this case. Excellent to make American Indian Pemmican for Survival purposes.


  1. Skin and cut up the animal to major muscle groups. Those suited best for steaks and roasts set aside if desired. We then cut meats into pieces of approximate . size of 1x1x3 and drop these into VERY Heavily salted water in an enamel cooker kettle (or maybe stainless?) and boil the meat hard for 5 minutes for a salt cure result.
  2. In this we usually added the spices we liked the most; hot peppers and garlic mostly with Black Pepper and a bit of Sage.
  3. Take this out and Drain over the kettle or a different enamel kettle to collect the corrosive salt solution. ( A refrigerator rack works Very well as it is not affected by the salt solution. This is then smoked when dried off to just moist over Alder, Apple, Maple wood smoke at a cool smoke temp of about 150 degrees.
  4. This goes on for 3-4 days per batch of about 30-50 pounds.
  5. When placed in hot jars and heated till about 180-225 degrees, the lids are added and sealed onto the Mason jars. We liked the half gallons the most as the wide necks make Jerky Grabbing a lot easier. The expected life of this is over 20 years.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 0g
Recipe makes 30 servings
Calories 3  
Calories from Fat 2 67%
Total Fat 0.25g 0%
Saturated Fat 0.1g 0%
Trans Fat 0.0g  
Cholesterol 1mg 0%
Sodium 10mg 0%
Potassium 2mg 0%
Total Carbs 0.04g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g 0%
Protein 0.09g 0%
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  • Robert E. Hodge
    June 7, 2015
    The Water Cress we found in the local stream was snappy on 'bite' and added to a salad was great to eat; wanted to try it with red meat dishes like a 'pesto' with peppers and maybe bell peppers; wwhat say you all?

    • Robert E. Hodge
      August 10, 2011
      Add dried carrots, celery, onions, or your favorite stew veggies and they make a great stew if immersed in water for the night.
      • Robert E. Hodge
        August 10, 2011
        I Never used burger as it is greasy and goes rancid from the beef fats.
        Will Not store as well as lean meats. Still, beef done this way will work out for over 5 years in hot =jar method.
        • Robert E. Hodge
          August 10, 2011
          In high humidity areas like I had in Vietnam was a bad deal. It molded in about 5 days without a means of keeping it dry. Zip or airtight packages will make it useful for years.
          • Robert E. Hodge
            August 10, 2011
            I have used Rabbit, a number of different fowls (even whole quail) and have yet to find it Non tasty. We canned up deer this way for camping stews and such as it will keep with No refrigeration needed. Fish is flash boiled for about 2-3 minutes to infuse with the salt that will reduce chances of spoilage in up to a month and has worked for over 5 years. The canning keeps molds and such off of the fish; the spices used ad variety, Cajun and Hot peppers are my personal favorites.

            • John Spottiswood
              August 10, 2011
              This looks great Robert! Thanks for sharing. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!

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