Venison Jerky
Venison Jerky
Servings
3lbs meat
Servings
3lbs meat
Ingredients
Instructions
  1. Mix ingredients except meat well in a glass, plastic or glazed crockery bowl.
  2. Add the meat and mix. With sliced meat take care to see that all meat surfaces get covered. This can take a little manipulation.
  3. Cover and store in the fridge from 1-3 days. Mix a little a couple of times a day.
  4. Place meat on the drying racks of your smoker or dehydrator. If using an oven try a cooling rack. If using ground meats you may want to use a tool designed to extrude the jerky into uniform thickness and width, or into round “snack stick” shape.
  5. Dry in either a smoker, a dehydrator, or a low oven with the door slightly propped open with a wooden spoon or something similar. If using a smoker, follow the manufacturers directions. In a dehydrator process the jerky at about 150°F. Use only dehydrators with a fan and a thermostat. Dry until it is gets a flexible firm texture but before it cracks. The time needed varies widely depending on humidity, thickness, and your smoker or dehydrator. 4-8 hours is typical. Check it periodically.
  6. When done, if there is any fat pooled on the surface, pat the pieces dry with a paper towel while still warm. Let cool before packaging.
  7. Jerky can be stored long term in many ways. Best is in a refrigerator in a sealed jar or plastic bag.
Recipe Notes

View online at http://KillerNoms.com/jerky