Winter on the water has a different kind of calm. Fewer people, colder air, clearer runs, and more space to slow down and enjoy why you head outside in the first place. 

It’s a season defined by simplicity—reliable gear, trusted company, and food that’s earned, not rushed. For us, winter days are spent on quiet water, at empty ramps, and later around a fire, with homemade venison jerky packed for the day and shared once the boat is pulled out.

At Stryker Boats, this is the kind of season we build for. Winter boating isn’t about comfort; it’s about reliability, efficiency, and trusting your setup when conditions are less forgiving. 

Whether you’re running upriver after a late-season hunt, hauling gear across shallow water, or setting up a quiet cold-weather float, a lightweight, durable inflatable boat makes all the difference. 

And when you’re out there longer, food matters. That’s why this venison jerky recipe has become a staple in our winter kits.

A lightweight, traditional protein perfect for outdoor living, venison jerky checks every box for cold-weather adventures. It’s easy to pack, doesn’t take up space, and delivers steady energy when you need it most. 

Preparing jerky also feels right this time of year—it turns the result of a successful hunt into something lasting, something you can bring along on the boat, share at camp, or pass around once the day winds down.

Here’s the venison jerky recipe we keep coming back to—simple, proven, and built for life on the water.

Venison Jerky Recipe

Ingredients & Preparation
• 1 pound very lean venison (semi-freeze for easier slicing)
• Slice into 1/8–1/4 inch strips — thinner slices dry faster
• Cut with the grain for chewier jerky; against the grain for more tender jerky

Marinade
• 4 tbsp soy sauce
• 4 tbsp Worcestershire sauce
• 1 tbsp ketchup
• 1/4 tsp pepper (add more for hotter jerky)
• 1/4 tsp garlic powder
• 1/4 tsp onion salt
• 1/2 tsp salt

Instructions
Marinate venison strips in the sauce for 2–3 hours.
Drain in a colander, then lay strips on drying trays without overlapping.
Turn meat at least once during drying for best results.
Dry at 145°F for 8–10 hours.
Jerky is ready when it bends like a green willow branch without breaking.
For long-term storage, keep refrigerated.

This jerky is ideal for winter boating days—tough enough to handle the cold, flavorful enough to disappear fast once shared. It fits easily into a dry bag and holds up whether you’re on the river for hours or gathered around a fire at the end of the day.

The beauty of winter days outdoors is that they don’t need much. A solid boat, a few close friends, cold air, and food that means something. That’s the kind of moment Stryker Boats are built for—when the season slows down, but the lifestyle doesn’t. Winter water has its own rhythm, and with the right gear and a little preparation, it’s one worth following.

As the colder months settle in and the days grow quieter, we’ll keep doing what we’ve always done: getting outside, staying on the water, and carrying forward the traditions that matter. With a Stryker Boat underfoot and homemade venison jerky in hand, the experience continues—season after season.