How to Cut Venison for Jerky Without Tough Strips

On this page (8 sections)

1. How do you cut venison for jerky?
2. Why does slicing across the grain make venison easier to chew?
3. How thick should venison strips be?
4. Should you use a knife or a slicer?
5. How do you prepare venison before slicing?
6. What should you do after cutting the strips?
7. How can you avoid tough or uneven strips?
8. What is the best way to cut venison for jerky?

To cut venison for jerky, trim away silverskin and slice across the grain into even strips. Slightly firm meat is easier to cut, and consistent thickness helps the strips dry at a similar pace.

The simplest setup is a sharp knife, a stable cutting board, and cold venison. Identify the direction of the muscle fibers before cutting, because that choice affects how chewy each strip feels.

How do you cut venison for jerky?

Trim the meat, find the grain, then slice across it into even strips. Keep the pieces close in thickness so you can check them together as they dry.

1. Chill the venison until firm but not frozen solid.
2. Trim away visible silverskin, tough connective tissue, and unwanted fat.
3. Look for the direction of the muscle fibers.
4. Cut the meat into manageable sections, then slice across the grain.
5. Keep each strip a similar thickness and length.
6. Refrigerate the strips until you're ready to season and dry them.

Work in small batches and keep unused meat cold. If a piece softens or starts to smear under the knife, chill it again before continuing.

Why does slicing across the grain make venison easier to chew?

Across-the-grain slices shorten the muscle fibers, which usually makes jerky easier to bite and chew. A cut along the grain leaves longer fibers and can produce a chewier strip.

The grain is the direction in which the muscle fibers run. Look for lines in the meat and turn the piece so your knife crosses them, rather than following them.

People who like a firmer, chewier jerky may prefer some strips cut with the grain. Whichever direction you choose, keep it consistent within a batch so you know what to expect.

For seasoning and drying after slicing, see our guide to how long to dehydrate deer jerky.

How thick should venison strips be?

Aim for even strips around 1/8 to 1/4 inch thick. The exact choice is less important than keeping the pieces in a batch close in thickness.

Thin strips dry sooner and can become brittle if left too long. Thicker pieces take longer and need careful doneness checks, so don't mix very thin and thick cuts on the same tray if you can avoid it.

A ruler can help you judge the first few slices. For more on thickness and its effect on drying, read how thick to cut jerky.

Should you use a knife or a slicer?

A sharp knife works well for small batches, while a slicer can help produce repeated cuts when you're processing more meat. Choose based on how often you make jerky and how much meat you need to slice.

When is a knife enough?

A knife is enough when you have a few manageable pieces and can cut them evenly by hand. Use a non-slip board, keep your fingertips clear of the blade, and make controlled cuts without rushing.

If you want a guided option for a larger batch, the Weston Manual Beef Jerky Slicer has 32 stainless steel blades and cuts meat into quarter-inch strips.

The slicer clamps to flat surfaces up to 2 inches thick and accepts meat up to 5 inches wide and 1.25 inches thick. It may be more tool than you need if you make jerky only once in a while.

When does an electric slicer make sense?

An electric slicer may suit you if you want to adjust thickness or slice different kinds of meat. The VEVOR 10-Inch Commercial Meat Slicer has a thickness knob that adjusts from 0 to 0.47 inches.

It weighs 34 pounds, so consider the counter space and storage spot before choosing it. Its removable blade, food holder, and food pusher can be taken off for cleaning.

Use the food pusher and follow the slicer's instructions. Keep hands away from the blade, and don't try to slice pieces too small to hold securely.

How do you prepare venison before slicing?

Chill the meat until it's firm enough to handle, then trim it before cutting strips. Firm venison is easier to control, while a fully frozen piece can be difficult to slice safely.

Remove silverskin and tough connective tissue with short, shallow cuts. You can also trim large areas of visible fat, since they may affect the finished texture and storage.

Cut larger muscles into sections that fit comfortably on your board. Keep the unused portions covered in the refrigerator, and clean tools and surfaces after handling raw meat.

What should you do after cutting the strips?

Keep cut venison cold while you season it, then follow a reliable food-safety process for drying. Slicing alone doesn't make jerky safe to eat.

Venison jerky recipes vary in seasoning, drying temperature, and time. Follow a tested recipe and guidance from a food-safety authority, including any steps for heating meat to a safe temperature.

The USDA guidance for making jerky explains safe preparation and drying practices. For tray capacity and drying space, the VEVOR 10-Tray Stainless Dehydrator has ten stainless steel trays.

Avoid overlapping strips, since crowded pieces can dry unevenly. For equipment options focused on game, see best deer jerky dehydrators.

How can you avoid tough or uneven strips?

Use clean cuts across the grain and keep strip thickness consistent. Silverskin, uneven pieces, and mixed slice directions can all make a batch harder to chew evenly.

If you find a strip that is much thicker than the rest, cut it into thinner pieces before seasoning. Don't force a dull knife through the meat; sharpen it or use a suitable slicer so each cut stays controlled.

Note which direction you sliced each batch and how thick the pieces were. That makes it easier to adjust the next batch if the texture is too chewy or too dry.

What is the best way to cut venison for jerky?

For most home batches, trim the silverskin, chill the meat until firm, and slice across the grain into even strips. Use a knife for a small amount or a slicer if repeated cuts will save you time.

Choose a thinner, consistent cut for strips that dry together more evenly. Then follow a tested recipe and food-safety guidance, and use how long to dehydrate deer jerky to plan the next step.

Frequently asked questions

Should you cut venison with or against the grain for jerky?

Cut across the grain for shorter muscle fibers and a less chewy bite. Slicing with the grain leaves longer fibers, which can make jerky tougher to chew.

If you prefer a chewier strip, cut with the grain, but keep the pieces even so they dry at a similar pace.

How thick should venison be cut for jerky?

Cut venison into strips of even thickness, often around 1/8 to 1/4 inch for home jerky. Thicker pieces take longer to dry and can be harder to judge for doneness.

For more detail, see our guide to how thick to cut jerky.

Is it easier to slice venison cold?

Yes, chilling venison until it feels firm can make it easier to cut into neat strips. Don't freeze it solid; the knife should still move through the meat without forcing it.

Keep raw meat cold while you work, and return it to the refrigerator if it softens.

Do you need a slicer to cut venison for jerky?

No, a sharp knife and a stable cutting board are enough for a small batch. A slicer can help when you want repeated strips of similar thickness or have a larger amount to prepare.

Choose a tool only if it suits your batch size and cleanup needs.