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Venison Jerky Recipe π¦
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:
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Prepare the Venison:
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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.
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Prepare the Marinade:
- In a bowl, blend together the barbecue sauce, liquid smoke, chili powder, Worcestershire sauce, and cayenne pepper until well combined.
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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.
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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.
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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.
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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. ππ¨βπ³