Venison
Homemade Venison Jerky with Black Pepper
Prep Time
30 minutes + 12 hours marinating
Cook Time
4-6 hours
Servings
12
Ingredients
- •3 lbs venison roast, trimmed of all fat
- •1/2 cup soy sauce
- •1/4 cup Worcestershire sauce
- •2 tablespoons brown sugar
- •2 tablespoons coarse black pepper
- •1 tablespoon garlic powder
- •1 tablespoon onion powder
- •1 teaspoon cayenne pepper
- •1 teaspoon liquid smoke
Instructions
- 1
Slice venison against the grain into 1/4-inch thick strips. Partially freezing meat makes slicing easier.
- 2
Combine all marinade ingredients in large bowl or zip-top bag.
- 3
Add venison strips, ensuring all pieces are coated. Refrigerate 12-24 hours.
- 4
Remove meat from marinade and pat dry with paper towels.
- 5
Arrange strips on dehydrator trays or oven racks, not touching.
- 6
Dehydrate at 160°F for 4-6 hours until jerky bends without breaking and has no moisture pockets.
- 7
Store in airtight container for up to 2 weeks, or freeze for longer storage.
About Venison
Venison is lean, high in protein, and rich in iron. It has a slightly gamey flavor that pairs well with bold seasonings and fruit-based sauces.