Meats and Sausages
Venison Jerky
Venison Jerky
| Meats | Metric | US |
|---|---|---|
| venison | 1000 g | 2.20 lb. |
Ingredients per 1000g (1 kg) of meat
| Sample marinade | ||
| soy sauce | 80 ml | ⅓ cup |
| Worcestershire sauce | 15 ml | 1 Tbsp. |
| powdered garlic | 2.80 g | 1 tsp. |
| black pepper | 2.0 g | 1 tsp. |
| dried juniper berries, crushed | 1.5 g | 1 tsp. |
Instructions
- Cut meat into strips about ¼” (6 mm) thick.
- Bring the marinade to a full boil over medium heat.
- Add a few meat strips, making sure there is enough marinade to cover them. Reheat to a full boil.
- Remove quickly meat strips and place on a drying screen.
- Repeat steps 3 & 4 until all meat strips have been precooked.
- Dry at 140º F (60º C) in dehydrator, oven or smoker. You can apply smoke for 30 minutes at this stage.
- Cool a sample piece of jerky and bend it. It should crack but not break.
- When done, place jerky in a plastic bag and refrigerate.
Notes
1 tsp. of liquid smoke may be added to marinade for a smoky flavor.
