Are you looking for a delicious and satisfying snack that's also packed with protein? Look no further than homemade venison jerky! This recipe transforms lean venison into a chewy, flavorful delight, perfect for hiking adventures, game day snacks, or simply enjoying a healthy treat at home. Making jerky might sound daunting, but with this easy recipe, even beginner cooks can achieve professional-quality results. Get ready to experience the best venison jerky you've ever tasted!
Ingredients:
- 1 lb lean venison, thinly sliced against the grain (approximately 1/8 inch thick)
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup Worcestershire sauce
- 1/4 cup brown sugar, packed
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon black pepper
- 1 tablespoon red pepper flakes (optional, for added heat)
Equipment:
- Meat slicer (highly recommended for even thickness)
- Large bowl
- Zip-top bags or shallow container
- Dehydrator or oven
Instructions:
Step 1: Prepare the Venison
Using a sharp knife or meat slicer, cut the venison into thin, even slices against the grain. This is crucial for tender jerky. The thinner the slices, the faster and more evenly they'll dehydrate.
Step 2: Marinate the Meat
In a large bowl, whisk together the soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, smoked paprika, black pepper, and red pepper flakes (if using). Add the venison slices, ensuring they are evenly coated in the marinade. Seal the bowl or place the venison in a zip-top bag and refrigerate for at least 4 hours, or preferably overnight. The longer it marinates, the more flavorful the jerky will be.
Step 3: Dehydrate or Bake the Jerky
Dehydrator Method: This is the preferred method for the best results. Arrange the marinated venison slices in a single layer on the dehydrator trays, ensuring they don't overlap. Dehydrate at 160°F (71°C) for 6-12 hours, or until the jerky is completely dry and chewy. Check periodically and rotate trays for even drying.
Oven Method: Preheat your oven to its lowest setting (usually around 170°F or 77°C). Line a baking sheet with parchment paper and arrange the venison slices in a single layer. Leave the oven door slightly ajar to allow moisture to escape. Bake for 4-6 hours, or until completely dry and chewy, flipping the jerky halfway through. This method requires closer monitoring to avoid burning.
Step 4: Cool and Enjoy
Once the jerky is completely dry, remove it from the dehydrator or oven and let it cool completely. Store in an airtight container in a cool, dry place. Your delicious homemade venison jerky is now ready to enjoy!
Tips for the Best Venison Jerky:
- Use lean venison: Fat content can cause the jerky to become rancid.
- Thinly sliced is key: Aim for 1/8 inch thickness for optimal drying.
- Don't overcrowd: Overcrowding will prevent proper air circulation and result in uneven drying.
- Adjust seasonings: Feel free to experiment with different spices and seasonings to create your own unique flavor profile.
Variations:
- Spicy Venison Jerky: Increase the amount of red pepper flakes or add a pinch of cayenne pepper.
- Sweet and Smoky Venison Jerky: Add a tablespoon of liquid smoke to the marinade.
- Garlic and Herb Venison Jerky: Replace some of the onion powder with dried herbs like thyme, rosemary, or oregano.
Nutritional Information (per ounce, approximate):
- Calories: Approximately 70-80
- Protein: Approximately 8-10g
- Fat: Approximately 3-5g
Making your own venison jerky is a rewarding experience, offering a delicious, healthy, and customizable snack. Enjoy the process and the delicious results! Remember to always practice safe food handling techniques.