Venison Jerky

Venison Jerky

venison1000 g2.20 lb.
Ingredients per 1000g (1 kg) of meat
Sample marinade
soy sauce80 ml⅓ cup
Worcestershire sauce15 ml1 Tbsp.
powdered garlic2.80 g1 tsp.
black pepper2.0 g1 tsp.
dried juniper berries, crushed1.5 g1 tsp.
  1. Cut meat into strips about ¼” (6 mm) thick.
  2. Bring the marinade to a full boil over medium heat.
  3. Add a few meat strips, making sure there is enough marinade to cover them. Reheat to a full boil.
  4. Remove quickly meat strips and place on a drying screen.
  5. Repeat steps 3 & 4 until all meat strips have been precooked.
  6. Dry at 140º F (60º C) in dehydrator, oven or smoker. You can apply smoke for 30 minutes at this stage.
  7. Cool a sample piece of jerky and bend it. It should crack but not break.
  8. When done, place jerky in a plastic bag and refrigerate.

1 tsp. of liquid smoke may be added to marinade for a smoky flavor.

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