Making Beef Jerky in the Wild – A Step-by-Step Guide

Making your own beef jerky while out in the wilderness can be a fun and rewarding experience. With just a few basic supplies and ingredients, you can craft tasty jerky that provides valuable protein and nutrients to supplement your diet This step-by-step guide covers everything you need to know to make beef jerky safely and easily while camping or surviving in the wild.

Why Make Beef Jerky in the Wild?

Jerky is one of the best options for procuring protein while out in the wilderness. Here are some key benefits:

• Provides protein and nutrients from meat without having to hunt large game
• Lightweight and compact – takes up little space in your pack
• Shelf-stable and non-perishable if made properly
• Satisfying flavor and texture that beats plain dried meat
• Customize flavors with spices you have on hand
• Fun activity for downtime in camp

With minimal equipment and ingredients, making jerky is doable in most wilderness settings. Follow these steps and tips for success.

Choosing the Meat

The first step is getting an appropriate cut of meat. When camping or hunting you’ll likely be working with wild game like venison elk, moose, or boar. Just about any lean cut of meat will work fine.

If bringing beef from home, opt for lean roast cuts like eye of round, bottom round, or flank steak. Avoid fatty cuts, which won’t dry well.

Trim off any thick connective tissues or large fat deposits. Remove all silver skin and sinew if possible. Venison and elk especially can be quite sinewy.

Cut meat with the grain into long, 1/4 inch thick strips. This makes the jerky easier to slice once dried. An sharp knife or hatchet will work for slicing.

Prepping the Meat

Before drying into jerky, the raw meat should be prepared in some way, both for flavor and food safety. There are two main options:

Marinating – Soak sliced meat in a marinade of oils, sauces, and spices. This adds a ton of flavor.

Curing – Coat meat in a cure of salt, nitrates/nitrites, and spices to help preserve.

You can also do both, marinating first and then applying a basic cure. Whichever method you choose, properly prepping raw meat is vital for safety.

Marinade Ideas

• Soy sauce or coconut aminos
• Worcestershire or steak sauce
• Oil, vinegar, or citrus juice
• Tomato paste or ketchup
• Honey, maple syrup, or molasses
• Onion, garlic, pepper, chili powder
• Fresh herbs like thyme and rosemary

Combine ingredients in a bowl or jar, and marinate meat 12-24 hours. Pat dry before smoking.

Basic Curing Recipe

For 1 lb of meat, combine:

• 1 tsp curing salt (pink salt)
• 1 tbsp regular salt
• 2 tbsp brown sugar or honey
• Spices like pepper, garlic, onion

Evenly coat meat with dry cure mix and let sit 1-2 hours. Rinse briefly before smoking.

Building a Wilderness Smokehouse

To make authentic jerky, you’ll need a way to smoke the meat, as the smoke both flavors it and aids in preservation. Out in the wild, this means building a small smokehouse from natural materials.

You can construct a basic smokehouse using:

• Green saplings for frame poles
• Twine, bark, vines to lash frame together
• Wood slats or grilling rack for hanging meat
• Leather, bark, or wet canvas for smoke cover
• Firewood, preferably fruit or nut woods

Build a simple teepee-like frame from green poles tied together at the top. Lay wood slats across it to hang meat strips on. Cover the frame with bark, leather, or wet canvas to contain smoke. Build fire underneath, letting it burn down to coals before smoking.

Drying and Smoking the Meat

Once you have your smokehouse set up, it’s time to start drying and smoking the jerky. Follow this process:

• Hang marinated meat on racks inside smokehouse
• Keep fire very low, no more than 150-175°F
• Rotate meat strips periodically for even smoking
• Smoke for 6-12+ hours until jerky is dry to touch
• Meat should have darkened color and be slightly stiff but still pliable
• Internal temp should reach at least 145°F for food safety
• Let cool fully before eating for best texture

It can take some trial and error to get the right smokehouse temperature and drying time. Low and slow is best for proper dehydration and smoking.

If meat seems too moist, smoke longer. If edges get very hard, lower heat. Move meat away from direct heat if fat starts rendering.

Storage and Food Safety

Once your jerky is smoked, let it cool fully before storage to prevent spoilage. Properly dried jerky can keep 1-2 months in the wild without refrigeration.

For best shelf life, store jerky in an airtight container away from moisture and sunlight. Burying underground can also work to protect from animals.

Discard any jerky that smells bad or looks moldy. Only eat jerky that has been properly smoked and dried all the way through.

Curing helps prevent bacteria growth but may not kill all pathogens, so fully cooked jerky is safest. If concerned about raw meat, quickly pan-fry jerky before eating.

Different Flavor Ideas

One benefit of DIY jerky is tailoring flavors to your taste. Experiment with marinades like:

• teriyaki – soy sauce, honey, garlic, ginger
• tex-mex – chili powder, cumin, oregano, cayenne
• southwest – lime juice, cilantro, smoked paprika
• barbecue – ketchup, Worcestershire, liquid smoke
• lemon-herb – lemon juice, rosemary, black pepper

Utilize any herbs, spices, sauces, or oils you have on hand to create your own signature jerky!

With some preparation and practice, making tasty beef jerky while camping, hunting, or surviving in the wilderness is definitely achievable. The key steps are properly preparing the raw meat, constructing a smoking setup from natural materials, slow-smoking and drying the meat fully, and safely storing your finished jerky. Follow this guide and you’ll gain a valuable skill for creating delicious, protein-packed jerky when you’re off the grid and need foo