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Smoky BBQ Venison Jerky: A Wild Game Delight

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Venison Jerky Recipe 🦌

Prep Time: 30 minutes
Total Time: 30 minutes
Yield: 4 pounds

Ingredients:

  • 4 pounds venison, frozen until firm
  • 1 cup barbecue sauce
  • 2 tablespoons liquid smoke
  • 1 tablespoon chili powder
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon cayenne pepper

Instructions:

  1. Prepare the Venison:

    • Begin by freezing the venison until it’s firm and solid enough to slice easily.
  2. Slice the Venison:

    • Using a sharp knife or slicer, cut the venison into thin slices, about 1/8-inch thick.
    • Then, cut the slices into strips approximately 1 1/2 inches wide.
  3. Prepare the Marinade:

    • In a bowl, blend together the barbecue sauce, liquid smoke, chili powder, Worcestershire sauce, and cayenne pepper until well combined.
  4. Marinate the Venison:

    • Arrange the venison strips in rows in a shallow baking pan.
    • Pour the marinade over the venison strips, ensuring they are evenly coated.
    • Cover the pan and marinate the venison in the refrigerator overnight for maximum flavor infusion.
  5. Dehydrator Method:

    • Preheat your dehydrator to 140Β°F (60Β°C).
    • Once marinated, drain the venison strips well.
    • Place the strips on the dehydrator trays without overlapping.
    • Dry the venison for approximately 4 hours at 140Β°F (60Β°C).
    • After 4 hours, turn the strips and rotate the trays for even drying.
    • Continue drying for an additional 6 to 8 hours, or until the jerky is well-dried.
    • The finished jerky should be dark, fibrous-looking, and brittle enough to splinter when bent in two.
  6. Sun Drying (Not Recommended):

    • Note that sun drying meat or venison jerky is not recommended in most climates due to inconsistent temperatures and potential contamination risks.
  7. Oven Method:

    • Preheat your oven to 110Β°F (43Β°C).
    • Lay the marinated venison strips in rows on baking trays, being careful not to overlap them.
    • Dry the venison in the oven for 18 to 24 hours at 110Β°F (43Β°C), or until the strips will splinter on the edges when bent in two.

Enjoy your homemade venison jerky as a delicious and protein-packed snack or on-the-go treat! Remember to store any leftovers in an airtight container to maintain freshness. πŸ–πŸ‘¨β€πŸ³

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