Aprile's Kitchen

Venison jerky is a delicious and nutritious snack that highlights the rich flavor of deer meat. Perfect for outdoor adventures or as a protein-packed treat, this homemade jerky is easy to prepare and can be customized with your favorite spices.

Ingredients:

• 2 pounds venison, trimmed and sliced into thin strips (about 1/4 inch thick)
• 1/4 cup soy sauce
• 2 tablespoons Worcestershire sauce
• 1 tablespoon liquid smoke (optional, for a smoky flavor)
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika (or regular paprika)
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 tablespoon brown sugar (optional, for sweetness)
• 1 teaspoon salt (adjust based on soy sauce used)

Instructions:

1. Prepare the Marinade: In a large bowl, combine the soy sauce, Worcestershire sauce, liquid smoke, garlic powder, onion powder, black pepper, smoked paprika, cayenne pepper, brown sugar, and salt. Mix well until the sugar is dissolved.

2. Marinate the Venison: Add the venison strips to the marinade, ensuring that each piece is well-coated. Cover the bowl and refrigerate for at least 4 hours, or overnight for deeper flavor.

3. Preheat the Dehydrator or Oven:
– Dehydrator: Preheat according to the manufacturer’s instructions (usually around 155°).
– Oven: Preheat your oven to the lowest setting (typically around 170°). Line a baking sheet with aluminum foil to catch drips and place a wire rack on top.

4. Arrange the Venison: Remove the venison from the marinade and pat it dry with paper towels to remove excess moisture. Arrange the strips in a single layer on the dehydrator trays or on the wire rack in the oven, making sure they are not touching.

5. Dehydrate the Jerky:
– Dehydrator: Dry the jerky for 6-8 hours, or until it is firm and breaks but does not snap.
– Oven: Bake for 4-6 hours, checking for doneness. The jerky is done when it is dry and leathery but still slightly pliable.

6. Cool and Store: Once done, remove the jerky from the dehydrator or oven and let it cool completely. Store it in airtight containers or vacuum-sealed bags. It can be kept at room temperature for a week or refrigerated for longer shelf life.