Homemade Jerky for the Trail: Flavor and Food Safety

Homemade beef or venison jerky can be a satisfying trail snack, but safe preparation matters as much as seasoning.

Start with lean meat

Choose lean cuts, trim visible fat and keep raw meat refrigerated. Slice into even strips and marinate in the refrigerator—not on the counter.

Use a validated safe process

USDA food-safety guidance recommends heating meat to 160°F and poultry to 165°F before dehydrating, using a process that reliably reaches those temperatures. A dehydrator setting alone does not prove the meat reached a safe internal temperature. Follow a tested recipe and use a thermometer.

Drying times depend on strip thickness, equipment and humidity. Avoid guessing doneness from a fixed number of hours. Cool and store according to the tested recipe; refrigerate or freeze when storage stability is uncertain.

For wild game, follow additional safe-handling guidance specific to the animal. Flavor is important, but food safety comes first.