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Take 3 pounds of venison and freeze for an hour to one and a half hour.
Slice the meat into strips 1/4” to 3/8” thick.
Next dry the jerky. You will find that the weight of the venison reduces by half.
Spices:
One tablespoon salt
One level teaspoon quick cure. This will be available at the butcher's store. It is required as the jerky dries at a low temperature.
One teaspoon onion powder
One teaspoon garlic powder
One teaspoon ground black peppercorns
1/4 cup soy sauce
1/3 cup Worcestershire sauce
One teaspoon concentrated liquid smoke. This is optional as it is used in case of using a dehydrator and wanting a smoky flavor.
Preparation:
Mix the spices together in large bowl.
Coat each individual slice of venison with the marinade by dipping it into the marinade mixture and ensuring that the entire surface is covered. Then place the slice into a large zip lock bag.
Pour the excess marinade mixture over the meat strips and lock the zip lock bag.
Store the bag in the refrigerator for at least 24 hours before using.
Ensure you mix the meat in the marinade at least twice while it is stored. This will allow the meat strips to absorb the marinade.
There are three ways in which you can dry the Sliced Venison Jerky
Oven Method:
Turn the oven on at the lowest temperature
Remove the meat from the refrigerator
Place meat on the oven racks or clean metal screen. Keep 1/8 inch to 1/4 inch space between two slices. Do not allow slices to overlap or else the overlapped areas will not dry
Place the racks with the jerky meat into the oven to dry while cooking
Leave the oven door cracked open to allow steam to escape.
Let the jerky dry for approximately 6 hours or to desired dryness. Oven drying times vary, so make sure to check the dryness of the jerky every hour or so. Do not leave the jerky unattended.
Dehydrator Method:
Check to see if your dehydrator needs pre-heating. If so, preheat to highest setting
Remove meat from the refrigerator
Place the meat on the dehydrator racks. Keep 1/8 inch to 1/4 inch space between two slices. Do not allow slices to overlap or else the overlapped areas will not dry
Place the racks with the jerky meat into the dehydrator
Turn dehydrator to highest setting, usually 145 to 155 degrees, if not already preheated
Set timer of dehydrator to 8 hours. Dehydrator drying times vary, so make sure you check the dryness of the jerky every hour or so. Do not leave your dehydrator unattended.
Smoker Method:
Heat the smoker to 180 degrees Fahrenheit
Remove meat from the refrigerator
Place meat on the smoker racks. Keep 1/8 inch to 1/4 inch space between two slices. Do not allow slices to overlap or else the overlapped areas will not dry
Put racks with the jerky meat into the smoker
Dry the meat strips at 180 degrees for approximately 3 hours. Do not add smoke at this point or it will cause a liquid to collect on the jerky surface, which is not very pleasant to taste. Smoke is added only at the end.
Submitted by Jordan Salvia
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