Trim the meat – Remove all silver skin, sinew, and excess fat from the venison. These don’t dry well and will ruin the texture and shelf life of your jerky.

Slice into strips – You’ve got two options here:

1. Tenderiser & slicer method – Cut the venison into steaks about 1–2 cm thick and around 7 cm wide. Run these steaks through the Carnivore Collective Manual Meat Tenderiser with the Jerky Slicer accessory (use code HUNTCOOK for 5% off). This will give you perfectly even jerky strips in no time.

2. Knife method – If you don’t have a slicer, use a sharp knife to cut the venison into strips about 1–2 cm wide. Cut across the grain for tender jerky, or with the grain for a chewier bite. Keep thickness consistent so everything dries evenly.

Season & marinate – Place the strips in a bowl. Add soy sauce, Worcestershire sauce, and a generous amount of Carnivore Collective Jerky Seasoning. Toss well, ensuring every piece is coated on all sides.

Rest overnight – Cover the bowl (or use a zip-lock bag) and refrigerate overnight to let the flavours soak in.

Dehydrate – Lay the strips out on dehydrator racks in a single layer, without overlapping. Dry at 65°C for about 4 hours, or until the jerky is firm and bends without snapping. (Drying time may vary depending on thickness and your dehydrator, so start checking at 3.5 hours.)

Cool & store – Once dried, let the jerky cool completely. Store in zip-lock bags or vacuum seal for longer shelf life. Keep in the fridge or freezer if storing long term.