Making homemade jerky is one of my favorite things to do when I have wild game meat in my freezer, but it requires a little bit of time and dedication to get it just right. Luckily, while I do my best to practice social distancing, it seems I will have an abundance of time on my hands these next couple of weeks to make a big batch of venison jerky from the deer I harvested back in October.

The best part about making jerky at home is experimenting with new recipes and flavors. You can give a few more shakes of red pepper flakes if you like it on the hot side, or switch up the marinade to make it a little sweeter. The bottom line is, you’re in the drivers seat and you can take your homemade jerky where ever your taste buds desire!

Presonally, I’ve been on a big carne asada kick – especially when making my version of venison street tacos – but I’ve recently been inspired to try a new recipe with this upcoming batch..

Chad Mendes just uploaded a new video to his YouTube channel, and I think you’ll understand why I want to borrow his recipe after you watch this:

Drooling yet?

I went and got a few pounds of venison out of the freezer to thaw before the video was even over..

The big takeaway here is; making your jerky at home is a great way to fill a large block of time when you have it, and it allows you to experiment a little here and there – like Chad’s “secret weapon” honey drizzle.

So, if you’re going a little stir crazy (join the club) and you’re looking for something to do, break out the Traeger or your trusty pit barrel cooker and whip up some homemade jerky!