Venison Jerky

Everyone’s favorite snack, sure you can have a processor make jerky for you but the satisfaction that comes with putting in the time slicing, marinating and dehydrating your own makes you appreciate it more… and also consider how close of friends your really are when someone asks for a bag of it.

Ingredients: 

5 lbs              Venison (cut into 3/8” thick strips) (it helps to have a very sharp knife and to freeze the meat for about an hour prior to slicing) 

5 each           Garlic Cloves (minced) 

¼ each           Onion (minced) 

2 tsp              Black Peppercorns

2 tsp              Coriander Seed

3 tsp              Fennel Seed 

1 tsp               Chile Flake

1 ½ Tbsp        Granulated Garlic

1 Tbsp             Granulated Onion 

2 tsp               Chipotle Powder

½ cup             Brown Sugar 

¼ cup             Bourbon

1 Tbsp            Sriracha Sauce

1 cup              Soy Sauce

1/3 cup          Worcestershire Sauce

¾ cup             Pineapple Juice 

1 each             Lime (juice & zest) 

1 Tbsp             Liquid Smoke 

Process: 

In a dry skillet over medium heat toast the peppercorns, coriander, fennel and chile flake shaking the pan constantly for about 2 minutes 

Add the minced onion and garlic, cook stirring constantly for 2 minutes 

Add the brown sugar, cook stirring constantly for 3 minutes until the sugar melts 

Turn off the heat, add the bourbon, cook stirring constantly for 30 seconds, turn the heat back to medium, be careful because the bourbon can still flare up 

Add the remaining ingredients except for the venison, bring to a simmer, simmer for 10 minutes 

Let cool to room temperature, strain out the solids, refrigerate for 1 hour until cool 

Place sliced venison into a zipper bag with the cooled marinade, shake the bag to coat the venison 

Marinate in the refrigerator overnight up to 24 hours

Drain excess marinate, lay jerky strips in an even layer on dehydrator trays (if you like spicy jerky sprinkle with cracked pepper and chilie flakes) 

Dehydrate at 145f for 4-8 hours depending how thick your jerky is 

It should feel dry but not brittle

*you can also smoke the jerky instead of dehydrating, just leave the liquid smoke out of the marinade

Note: If you have a meat slicer you can slice slightly frozen meat into thin slabs and marinate/dehydrate the slabs, once dried you can cut them into strips using kitchen shears, this saves time so you don’t have to lay out each piece of jerky on the trays