Are you looking for a healthy, delicious, and surprisingly easy snack or appetizer? Look no further than homemade venison jerky! This recipe transforms lean venison into a chewy, flavorful delight perfect for hiking, camping, or simply enjoying on a cozy night in. Forget store-bought jerky filled with preservatives – this recipe lets you control the ingredients, ensuring a healthy and satisfying treat made with love (and venison!). This recipe provides quick dinner ideas and is perfect for those following healthy meal plans.
Ingredients:
- 1 lb venison sirloin or round steak, thinly sliced against the grain (about 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 paprika
- 1 tablespoon black pepper
- 1 teaspoon cayenne pepper (optional, for extra heat)
Equipment:
- Meat slicer (highly recommended for even thickness)
- Large zip-top bag or shallow dish
- Dehydrator (or oven with low heat and fan)
- Paper towels
Instructions:
Preparing the Venison:
- If you don’t have a meat slicer, carefully slice the venison as thinly as possible using a very sharp knife. The thinner the slices, the faster and more evenly they'll dehydrate. Aim for consistency!
- Using paper towels, thoroughly pat the venison slices dry. Excess moisture will hinder the drying process and can lead to mold.
Marinating the Venison:
- In a large zip-top bag or shallow dish, combine the soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, paprika, black pepper, and cayenne pepper (if using).
- Add the venison slices to the marinade, ensuring they are evenly coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight. The longer it marinates, the more flavorful your jerky will be!
Dehydrating the Venison:
- Using a Dehydrator: 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 6-8 hours, or until the jerky is completely dry and chewy. The drying time may vary depending on your dehydrator and the thickness of the slices.
- Using an Oven: Preheat your oven to its lowest setting (usually around 170°F/77°C). Place the venison slices on a wire rack set over a baking sheet. Leave the oven door slightly ajar to allow moisture to escape. This method takes longer, and it's crucial to monitor closely to prevent burning. Expect to dry for 8-12 hours or more.
Storing the Venison Jerky:
Once the jerky is completely dry, let it cool completely. Store it in an airtight container in a cool, dark, and dry place. Properly stored, homemade venison jerky can last for several weeks.
Tips for the Best Venison Jerky:
- Thinly Sliced is Key: Thin slices are crucial for even drying and prevent tough jerky.
- Don't Overcrowd: Ensure the jerky pieces are not overcrowded during the dehydration process to allow for proper air circulation.
- Check for Doneness: The jerky should be dry, chewy, and bend without snapping.
- Experiment with Spices: Feel free to adjust the spices to your liking. Try adding different peppers, herbs, or even liquid smoke for a unique flavor.
Variations:
- Spicy Venison Jerky: Increase the amount of cayenne pepper or add other chili flakes for extra heat.
- Sweet and Savory Venison Jerky: Increase the brown sugar or add a touch of honey to the marinade.
- Teriyaki Venison Jerky: Replace the soy sauce with teriyaki sauce.
Nutritional Information (per ounce, approximate):
- Calories: Approximately 70-80
- Protein: Approximately 8-10g
- Fat: Approximately 3-5g
This recipe makes a delicious and healthy snack or meal. Enjoy! It's a perfect example of easy recipes, homemade cooking, and delicious dishes. Share your creations with friends and family – this recipe is guaranteed to be a hit!