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Caribou Venison Jerky Recipe

This Caribou Venison Jerky Recipe is a must-make snack after a successful hunt!

Caribou Venison Jerky Recipe

Using a caribou roast off the hindquarter is recommended for this venison jerky recipe. (Photo courtesy of MEAT!)

Print Recipe

Make this jerky recipe using caribou or another type of venison (deer, elk, moose, etc.).

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Total time: 4 hours + 24 hours marinating time

Day 1 – Marinate and Cure Your Caribou


  • 1 caribou venison roast (we suggest off the hindquarter)
  • 1 packet Jerky Cure and Seasoning

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  1. Cut your caribou or other wild game into ¼-inch pieces. Make sure to cut against the grain.
  2. Carefully read the instructions on the back of your seasoning packet and mix it with the meat.
  3. Put the seasoned meat in the fridge and let it rest for 24 hours.

Day 2 – Dehydrate Your Caribou Venison Jerky

Tip: Spray dehydrator trays with cooking oil to avoid sticking.


  1. Place your jerky slices onto the trays of a 10-Tray or 6-Tray Dehydrator. Don’t allow slices to touch.
  2. With the temperature set to high (167F), dehydrate the jerky for 4 hours. Depending on how you like your jerky, put it in for longer to get more dried-out pieces.

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