If you’re a fan of jerky and love the outdoors, making your own campfire smoked venison jerky is a game-changer. This isn’t just any jerky—it’s got that deep, smoky flavor you can only get from a real campfire. Plus, it’s a fun project that’s perfect for hunters, campers, or anyone who wants to try something new. In this article, I’ll walk you through how to make it, share some tips, and toss in a personal story about my first time trying this. Let’s get to it!
Why Make Your Own Venison Jerky?
Store-bought jerky is fine, but it’s pricey and often loaded with stuff you can’t pronounce. Making your own lets you control the flavors, save some cash, and feel like a total badass. Venison is lean, packed with protein, and has a rich taste that pairs perfectly with smoky campfire vibes. Plus, when you’re out camping, there’s nothing cooler than chowing down on jerky you made yourself.
What You’ll Need
Before you start, gather these supplies:
- Venison: About 2 pounds of lean cuts (backstrap or round works great).
- Marinade ingredients:
- 1/2 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 tbsp brown sugar
- 1 tbsp liquid smoke (optional, for extra smokiness)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1/2 tsp red pepper flakes (if you like a lil’ kick)
- Campfire setup: Dry hardwood (oak or hickory is awesome), kindling, and a safe fire pit.
- Drying rack: A metal rack or skewers to hang the meat over the fire.
- Sharp knife: For slicing the venison thin.
- Ziplock bag: For marinating.
- Tongs: To handle the meat safely.
Step-by-Step Guide to Campfire Smoked Venison Jerky
1. Prep the Venison
Start with fresh or thawed venison. Trim off any fat or connective tissue—fat can go rancid and mess up your jerky. Pop the meat in the freezer for 30 minutes to firm it up; this makes slicing easier. Cut the venison into thin strips, about 1/4 inch thick, and try to keep them uniform so they dry evenly.
2. Whip Up the Marinade
Mix all the marinade ingredients in a bowl. Toss the venison strips into a ziplock bag, pour in the marinade, and give it a good shake to coat every piece. Let it chill in a cooler or fridge for at least 8 hours, or overnight if you’ve got time. The longer it sits, the more flavor it soaks up.
3. Set Up Your Campfire
Build a small, hot campfire with hardwood for that smoky goodness. Let it burn down to a bed of glowing coals with low flames—you don’t want a raging inferno. Set up your drying rack or skewers a few feet above the coals, where the meat will get smoke but not cook too fast. If it’s windy, make a windbreak with logs or stones to keep the heat steady.
4. Smoke and Dry the Jerky
Pat the venison strips dry with paper towels and lay them out on the rack, making sure they don’t touch. The smoke from the campfire will flavor the meat while the heat slowly dries it. This can take 4-8 hours, depending on the heat, humidity, and thickness of the strips. Flip the strips every hour or so and keep an eye on the fire to maintain a steady temp. The jerky’s done when it’s dry but still bends without snapping.
5. Cool and Store
Let the jerky cool completely before storing it in airtight bags or containers. If you’re not eating it right away, keep it in a cool, dry place or refrigerate to make it last longer. Properly dried jerky can stay good for weeks, but trust me, it won’t last that long!
Tips for the Best Campfire Smoked Venison Jerky
- Don’t skimp on the smoke: Use hardwoods like hickory or oak for a bold flavor. Avoid softwoods like pine—they’ll make your jerky taste like turpentine.
- Check the weather: Rain or high humidity can slow drying, so pick a clear day if you can.
- Test a piece: Grab a strip and bend it. If it cracks but doesn’t break, it’s perfect.
- Mix up the flavors: Try adding honey for sweetness or cayenne for heat. Get creative!
My First Time Making Campfire Venison Jerky
Last fall, I went camping with some buddies in the Smoky Mountains, and we decided to try making venison jerky over the campfire. I’d bagged a deer earlier that season, so we had plenty of meat to work with. We were all hyped, but let me tell ya, we screwed up at first—our fire was way too hot, and some strips got charred! After some trial and error (and a few beers), we got the hang of it. By the next morning, we were munching on the best jerky I’ve ever tasted. It was smoky, a little spicy, and so dang good we ate half of it before breakfast. That trip’s now a yearly tradition, and we’ve gotten pretty darn good at it.
Final Thoughts
Making campfire smoked venison jerky is a blast and totally worth the effort. It’s a killer way to use venison, impress your friends, and enjoy a snack that’s as legit as it gets. So, grab your gear, fire up that campfire, and get smoking! Got any jerky-making tips or stories? Drop ‘em in the comments—I’d love to hear ‘em.
