Honouring the Wild with Masala Venison Jerky

Venison has long been celebrated as one of nature’s leanest, most nutritious meats. With its rich protein content, low fat, and high levels of vitamins and minerals like iron and B12, venison is a powerhouse ingredient that nourishes the body and respects the land it comes from. But what makes it truly special is its connection to the wild—an element that makes every bite deeply personal when the meat is harvested yourself.

Screengrab from page 70 of the 2024 Alberta Hunters Regulations

The venison for this Masala Jerky came from a hunt that not only tested my skills but also reminded me of the importance of balance and gratitude in our relationship with nature. Turning this wild meat into jerky feels like an act of preservation in more ways than one. It’s a way to honour the animal, ensuring nothing goes to waste, while using salt—a time-honored preservative—to extend the life of the meat naturally.

Pictured to the right, I stand next to the very first deer I harvested, and this venison recipe was developed using some ground venison from that hunt! I was so fortunate, and even more so that my hunting journey was picked up by none other than Brad Fenson. Brad is an avid hunter and outdoorsman who has been writing about hunting for decades! His journalistic skills captured my story so beautifully in the 2024 Alberta Hunters Regulations Guide, what an honour!

Now, back to talking about nature’s meat snack…Jerky, in its simplicity, is an excellent on-the-go snack. It’s protein-dense, long-lasting, and deeply satisfying. But why stop at traditional flavours? This Masala Venison Jerky recipe embraces bold, warming spices that take your taste buds on a global adventure. With a kick from Indian chilli powder and layers of flavour from turmeric, smoked paprika, and garlic-ginger paste, this jerky is anything but ordinary. Don’t shy away from the heat—spices not only awaken the palate but are also full of antioxidants that add a nutritional boost.

Whether you’re scaling mountains, hitting the trails, or savoring a moment of stillness, Masala Venison Jerky is the perfect companion—rooted in tradition, spiced with creativity, and filled with meaning.

Masala Venison Jerky Recipe

Ingredients

• 1 lb 80/20 ground beef (for added fat)

• 1 lb ground venison

• Salt (I use Redmond's Real Salt)

• Sugar

• 2 tablespoons beef tallow

• 4 tablespoons ginger and garlic paste

Masala Spice Mix

• 1 tablespoon chili flakes

• 1 tablespoon black pepper

• 1 tablespoon smoked paprika

• 1 teaspoon Indian paprika/chili powder

• 1 tablespoon onion powder

• 1 teaspoon turmeric powder

Instructions

1. Mix Ingredients
   Combine the ground venison, ground beef, beef tallow, salt, sugar, and ginger-garlic paste in a mixing bowl. Add the masala spice mix and mix thoroughly to ensure even seasoning throughout the meat.

2. Shape the Jerky
   Load the seasoned meat into a jerky piping gun. Pipe the mixture into 8-inch strips onto a baking sheet lined with parchment paper or directly onto a dehydrator tray.

3. Cook the Jerky

   • Oven Method: Preheat your oven to 170°F (77°C). Place the strips on a rack or lined tray and cook for 12 hours, checking occasionally to ensure even drying.

   • Dehydrator Method: Set the dehydrator to 160°F (71°C) and dry for 6–8 hours or until the jerky is firm and fully dried.

4. Cool and Store
   Allow the jerky to cool completely before transferring it to an airtight container. Properly prepared jerky can last for weeks at room temperature.

This recipe is a celebration of nature, spice, and nourishment. Enjoy each bite as a reminder of the wild’s bounty and the creativity that food allows.