Venison Jerky
Ingredients:
1 pound (about 450g) Venison
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon honey or maple syrup
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (adjust to taste for spiciness)
Instructions:
Prepare the Venison:
Place the venison in the freezer for about 1-2 hours to make it easier to slice thinly. This will help you achieve the desired shaved or jerky consistency.
Slice the Venison:
Using a sharp knife, slice the partially frozen venison into thin strips, about 1/8 to 1/4 inch thick. Ensure that the slices are uniform for even drying.
Prepare the Marinade:
In a bowl, whisk together soy sauce, Worcestershire sauce, honey (or maple syrup), onion powder, garlic powder, smoked paprika, black pepper, and cayenne pepper.
Marinate the Venison:
Place the sliced beef in a resealable plastic bag or a shallow dish.
Pour the marinade over the venison, ensuring each piece is coated. Seal the bag or cover the dish, and marinate in the refrigerator for at least 4 hours or overnight.
Dehydrate the Venison:
Preheat your food dehydrator according to the manufacturer's instructions or preheat your oven to the lowest setting (usually around 170°F or 75°C).
If using a dehydrator:
Arrange the marinated venison strips on the dehydrator trays, leaving space between each piece.
Dehydrate for 4-6 hours or until the venison reaches the desired level of dryness.
If using an oven:
Place a wire rack on a baking sheet.
Arrange the marinated beef strips on the wire rack.
Prop the oven door open slightly to allow moisture to escape.
Bake for 3-4 hours or until the beef is dry and chewy and dry.
Store:
Allow the shaved dried beef to cool completely.
Store the venison jerky in an airtight container or vacuum-sealed bags to maintain freshness.
Enjoy your homemade shaved dried venison as a protein-packed snack or add it to salads for an extra burst of flavor and texture!
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