Fresh fruit in jerky adds a bright, natural flavor that elevates the finished product. Pears are a great choice — they contribute a gentle sweetness without dominating the savory profile of the meat.
Slicing the Meat
I’m finishing off the last of the venison from last hunting season. This recipe is one of the final jerky batches I could make from that supply.
If you don’t have fresh deer from this season, you can often buy venison at local butcher shops.
I thawed my frozen venison roast in a bowl of water in the refrigerator before slicing. Always defrost meat in the refrigerator rather than on the counter. Submerging the package in cold water speeds thawing safely when you’re short on time.
After thawing and rinsing, trim away as much fat and silver skin as possible. Fat spoils faster than lean meat and will shorten the shelf life of your jerky.
I sliced the roast by hand with a very sharp knife. If your knife isn’t super sharp, partially freeze the roast for 1–2 hours so it firms up and is easier to slice evenly. Using a jerky slicer is another convenient option for uniform strips.
A jerky slicer isn’t required, but it makes cutting uniform strips much easier and faster.
RELATED PAGE: DOZENS OF JERKY RECIPES – CLICK HERE!!!
Making the Marinade
Rosemary and pear are the stars of this recipe. Using fresh ingredients gives the marinade a clean, natural flavor that infuses the meat.
Start with a ripe pear. Cut it into chunks and blend it with the rest of the marinade ingredients. When you use fresh fruit, blending produces a smoother, more integrated flavor than simply chopping.
Put all marinade ingredients in a blender and process until smooth. Transfer the marinade to a zip-top bag or container and add the meat. Make sure each strip is fully coated.
Marinate the meat in the refrigerator for 6–24 hours, turning the bag every few hours so the strips marinate evenly.
When marinating is complete, drain the strips in a colander. The meat won’t absorb all the liquid, so removing excess marinade helps the drying process.
Pat the strips with paper towels to remove remaining surface moisture. This shortens drying time and prevents pooling of marinade on the trays.
Arrange the strips on dehydrator trays, in a smoker, or on oven racks so pieces don’t touch and air can circulate around each piece. Drying equipment and methods can vary, so choose the method you prefer.
Testing for Doneness
Begin checking the jerky after about 3–4 hours of drying. Remove a piece, let it cool for a few minutes, then bend it. Properly finished jerky will bend and crack but not snap in half. You should also see white muscle fibers when a piece is torn or bent.
If the jerky needs more time, continue drying and test again in an hour. Most of my jerky finishes in 4–6 hours in a dehydrator or oven, and 6–9 hours in a smoker. Preheating the meat in the oven can shorten overall drying time.
This batch took about 4 hours at 165°F and developed a mild pear flavor with only a touch of heat from the red pepper flakes. For more spice, increase the red pepper; for more sweetness, add a bit more brown sugar or honey.
Storing Jerky
To maximize shelf life, remove as much fat as possible and store jerky in airtight containers. Using curing salt or celery juice powder will help preserve the jerky longer. Proper storage and preserving techniques will extend freshness and safety.
Old Pro Tips:
- Trim all fat from the meat before marinating to improve shelf life.
- Use curing salt or celery powder to extend the jerky’s shelf life if desired.
- Pre-soak venison for a couple of hours in 2 cups water and 1 cup vinegar to reduce gamey flavor.
- Freeze the roast for a short time before slicing to make even strips.
- Adjust red pepper and sugar to taste for spicier or sweeter jerky.
For more on drying methods and detailed instructions, check the Jerky Making Methods section on this site.
Rosemary Pear Deer Jerky
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Ingredients
Lean Meat
- 1 lb Venison or Beef Roast
Marinade
- 1 pear
- 3 tablespoon worcestershire sauce
- 3 tablespoon brown sugar
- 1 ½ teaspoon sea salt
- 1 teaspoon garlic powder
- ¼ cup apple juice
- 1 ½ teaspoon rosemary (dried or fresh)
- 1 tablespoon honey
- ½ teaspoon red pepper flakes
- ¼ teaspoon curing salt (optional)
Equipment
Instructions
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Trim all visible fat from the venison or beef and place in the freezer for an hour or two to partially firm.
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While the meat chills, combine the marinade ingredients and blend until fully mixed. Transfer to a bowl or zip-top bag.
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Remove the meat and slice 1/4″ strips. Slice against the grain for a more tender chew, or with the grain for chewier jerky.
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Add the sliced meat to the marinade and refrigerate for 6–24 hours.
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After marinating, strain excess marinade and pat strips dry with paper towels.
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Dry the strips using your preferred method. I dried these in a dehydrator at 165°F for about 4 hours.
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The jerky is done when it bends and cracks but does not break, and you can see white fibers when it is bent.
Pro Tips
Old Pro Tips:
- Trim all fat before marinating to increase shelf life.
- Consider curing salt or celery powder for longer preservation.
- Pre-soak venison in 2 cups water and 1 cup vinegar to reduce gamey flavor.
- Partially freeze meat before slicing for even strips.