Slicing the Venison

• The venison is trimmed into strips measuring approximately 1 inch wide and 1/4 inch thick. Fat and sinew are removed, as leaving fat can cause the jerky to become rancid.
  
  

Flavoring the Venison

• The sliced venison is seasoned according to preference. Seasonings include marinades made of ingredients such as soy sauce, Worcestershire sauce, teriyaki, vinegar, lemon juice or wine. Jerky can also be seasoned with dry ingredients such as onion or garlic salt, ginger, chili powder or allspice.
  
  

Curing the Venison

• Seasoned venison is cured in the refrigerator for several hours or overnight. The venison is often allowed to marinate during this time.
  
  

Drying the Jerky

• Sliced venison is placed closely together on cake racks or baking pans. The venison is then dried in an oven that has been preheated to 120 degrees Fahrenheit. The jerky is dried until it reaches the desired level of doneness, which may take between three and 24 hours, depending on the thickness of the meat and whether or not the meat was marinated. The jerky should be checked often during the drying process.