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Making venison jerky safely at home
Drying alone is not a reliable safety step. USDA recommends heating meat to 160°F before dehydration and using a controlled drying process.
Reviewed October 6, 2026
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USDA’s jerky guidance recommends heating meat to 160°F, measured with a food thermometer, before dehydrating. Drying temperatures by themselves may not reliably destroy harmful bacteria.
This is home-preparation guidance, not a verification of Country Boy Trades’ production method. Do not infer the shop’s equipment, inspection status, curing recipe, or commercial process from this article.
Source: USDA FSIS: Jerky and Food Safety; Owner-provided business information
Use a tested method
USDA advises steaming or roasting meat to the target temperature before drying, then using a dehydrator with an adjustable temperature dial that maintains at least 130–140°F through the drying process.
Follow a tested recipe and your equipment instructions. Marinate in the refrigerator, and do not save the marinade for reuse. Salt, spice, or a dry-looking exterior does not replace an adequate safety process.
Source: USDA FSIS: Jerky and Food Safety
Wild game needs careful handling first
USDA notes that venison may be contaminated during harvest and held at temperatures that allow bacterial growth. Begin with safely handled meat; drying does not correct an unsafe harvest history.
For storage, follow the tested method’s instructions. Penn State’s Field to Table guidance recommends refrigeration below 40°F for homemade jerky and gives one to two months. Do not borrow a commercial package’s shelf life for a homemade batch.
Source: USDA FSIS: Jerky and Food Safety; Penn State Extension: Proper Care and Handling of Venison from Field to Table
Checklist
- Use safely handled meat and a tested recipe.
- Heat meat to 160°F before drying.
- Use temperature-controlled drying equipment.
- Follow homemade-jerky storage instructions.