A small amount of clove gives these cayenne-seasoned venison bites a warm finish. Age of Anderson demonstrates the seasoning on both beef and venison. BULK keeps the venison variation and makes the pieces thinner for more controlled heating and drying.

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Video by Age of Anderson · Watch on YouTube

Ingredients

Starting batch: 5 lb raw lean venison; finished yield varies.

• 5 lb trimmed lean venison
• 3½ tbsp plain non-iodized salt
• 1¼ cups sugar
• 2½ tbsp Worcestershire sauce
• 2½ tsp garlic powder
• 2½ tsp cayenne pepper
• ½ tsp ground cloves
• Water as needed to cover the venison for the heating step

Equipment: sharp knife, cutting board, kitchen scale, covered nonreactive container, saucepan, thin-tip food thermometer, clean tongs, wire racks, and an adjustable-temperature dehydrator.

Allergens: Worcestershire commonly contains fish; check its label.

How to make this jerky

Step 1: Trim and chill the venison

Trim visible fat and silver skin from the cold venison. Firm it briefly in the freezer if this makes slicing easier; keep the meat cold as you work.

Step 2: Slice evenly

Slice the trimmed venison into even ¼-inch-thick bite-size pieces strips. Cut across the grain for a more tender bite; keep the thickness consistent so the pieces dry together.

Step 3: Mix the marinade

Combine the measured marinade ingredients in a nonreactive bowl. Stir until sugar or honey disperses and the seasonings are distributed. Reserve any finishing seeds or crust seasoning for the racks.

Step 4: Coat and refrigerate

Separate any folded strips, toss thoroughly in the marinade, then cover and refrigerate 24–48 hours at 40°F or below. Turn the venison occasionally to redistribute the marinade. Do not leave raw marinated venison on the counter.

Step 5: Heat to 160°F, then dry

Before drying, put the marinated strips and marinade in a saucepan and add enough water to cover. Bring to a boil and simmer until the thickest strips reach 160°F internally, verified with a thin-tip food thermometer. Work in batches if needed. Remove with clean tongs and discard all used liquid. Arrange the heated strips in one layer on clean dehydrator racks, leaving space for air circulation. Dry at 145–155°F until centers are dry; thickness and equipment determine the time. A dryer air setting does not verify internal meat temperature.

Step 6: Check, cool and store

Cool a test strip before assessing texture. It should bend with visible cracking and have no wet pockets in its center; return thicker or damp pieces to the dryer. Cool the whole batch completely, then refrigerate in clean closed containers. Freeze portions you will not eat promptly. A bend test checks texture, not pathogen destruction.

Why this flavor works

Clove is potent, so the small measured amount works behind the garlic and cayenne rather than taking over. Sugar rounds out the salt and chile.

Serving and storage

Serve a small portion straight from the refrigerator, or cut into bite-size pieces for a snack plate. Keep the remaining batch cold.

Keep the finished jerky refrigerated. Pack only fully cooled strips, keep hands and containers clean, and freeze portions you will not eat promptly. Moisture, thickness, and handling affect keeping quality; this home method does not establish commercial shelf stability.

A ready-to-eat option between batches

For a convenient jerky snack when you are not making a batch, explore BULK Texas Style Original Beef Jerky. Its seasoning and production process differ from this homemade adaptation.

Browse every published BULK jerky recipe.

Sources and further reading

• Tender Jerky Bites: Beef and Venison — Age of Anderson
• USDA: how to make meat or poultry jerky at home
• National Center for Home Food Preservation: jerky

Original BULK adaptation after reviewing the source video evidence and ingredient discussion. Source footage and creator credit belong to Age of Anderson. Photographs are timestamped source-video stills. Use the full written method for all ingredient and preparation details.

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