Venison Jerky

I spend a lot of time living out of a daypack or backpack. When I’m not out hunting, I am often

backpacking, goat packing, or hiking. On these outings, it is important to have some snacks

along that are lightweight and nutritious. Jerky is a perfect snack to fit the bill. It is easy to

make your own jerky and in my opinion, it is better than the store bought versions. This recipe

can be made with venison, elk, or beef. Enjoy!

–

1 lb. venison roast

¼ c. brown sugar

4 tbsp. soy sauce

4 tbsp. Worchestershire sauce

2 tbsp. liquid smoke

1 tbsp. ketchup

¼ tsp. black pepper

½ tsp. red pepper flakes

¼ tsp. garlic powder

¼ tsp. onion salt

½ tsp. salt

–

Slice meat into long strips, 1 inch wide and 1/8 inch thick. In a large ziplock bag, combine

remaining ingredients. Place meat in bag and seal. Knead to distribute marinade. Refrigerate

overnight and knead occasionally.

–

Jerky can be dried in either the oven or food dehydrator. In oven, preheat oven to 160 degrees

F. Place a pan on bottom of oven to catch drips. Place meat strips on rack so they do not touch

each other. Dry in oven for 6-8 hours or until desired consistency is achieved.

–

In food dehydrator, set temperature to 145-150 degrees F or follow manufacturer instructions.

Lightly oil dehydrator trays. Place meat in a single layer on trays so strips do not touch. It can

take from 2-12 hours or more to dry, depending on the thickness of the meat and your

dehydrator. Check often until meat reaches desired consistency. Jerky is done when the meat is

dark and still pliable.

–

Store jerky in ziplock bag. Can be refrigerated or frozen as well.

–

1.Preheat oven to 160 degrees F (70 degrees C). Place a pan on the bottom of oven to catch drips, or line with

aluminum foil.

–

2.Place meat strips on a rack so that they do not touch each other, and dehydrate for 6 to 8 hours in the oven,

or until desired consistency is achieved

May 23, 2013 | Category: Blog, Recipes | Comments: 3

3 comments on “Venison Jerky”