Wild game carries a higher risk of contamination than store-bought meat, so the field care matters as much as the drying.
In the field
NDSU Extension advises avoiding puncturing the intestines during butchering and cooling the meat to 40°F or below quickly.
Parasites
Wild game may carry Trichinella, which needs extra steps beyond normal jerky making. NDSU refers readers to its separate wild game publication; check your state extension service for guidance before making jerky from bear, wild boar or other high-risk game.
Making it
USDA advises heating meat to 160°F and poultry to 165°F before dehydrating, then drying in a dehydrator that holds 130 to 140°F or higher throughout.
Then follow our step-by-step jerky guide.
Storing it
Vacuum-sealed and frozen is best for a season's worth. See the best vacuum sealers for hunters.
