In this Mossy Oak University lesson, Zane walks you through his perfected 70/30 blend (seven pounds of venison to three pounds of pork shoulder) the fat from the pork gives you richness, moisture, and binds everything together in such a beautiful way. Learn how to cut your pork shoulder for smoot...

A great jerky begins with a great marinade, and Zane Dearien has cracked the code.

This venison jerky marinade is built on bold, layered flavors that penetrate deep into the meat: the savory, the sweet, the heat, the umami. Everything works together to transform raw venison into something you wi...

We’ve talked about Precision, now it’s time for the another “P-word” PATIENCE. Great jerky simply cannot be rushed! After twelve hours in a beautiful marinade, it is time for the dehydrator work its magic on your venison. In this Mossy Oak University, Zane walks you through the entire dehydrati...

Jerky is one of the most ancient forms of preserving meat, and when you make it from game you harvested yourself, well then it becomes something sacred.

Jesse Raley's deer jerky recipe is crafted the way hunters have always known it should be: deeply marinated, properly seasoned, and dried to pe...

Precision… this is the secret to incredible venison jerky!

If your cuts are not consistent, your jerky will not dehydrate evenly, and you'll end up with some pieces overdone and some still raw in the middle! In this Mossy Oak University lesson, Zane teaches you how to avoid all of that grossness...