Venison Jerky

13 ingredients
9 steps

Ingredients

  • 3 pounds lean venison meat
  • 1/2 ounce kosher salt
  • 1 teaspoon tinted cure mix (curing salt)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 2 ounces worcestershire sauce
  • 1 ounce brandy
  • 1 teaspoon juniper berries, lightly toasted and cracked
  • 1 ounce madeira wine
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • 2 ounces orange zest

Directions

  1. 1
    Slice the venison thin, about 1/4 inch thick, into strips, against the grain.
  2. 2
    Mix all of the ingredients other than the venison in a mixing bowl and then roll the slices of venison in the mixture.
  3. 3
    Let the venison marinate in the mixture in a refrigerator for at least 24 hours.
  4. 4
    Drain the liquid off of the meat and lay on oiled drying racks.
  5. 5
    Cold smoke* for 2 hours.
  6. 6
    Dry at about 80 degrees for 24 hours, preferably in a food dehydrator.
  7. 7
    At Toasted Oak Grill & Market, we turn the oven to 100 degrees for 1 hour, then shut it off.
  8. 8
    We place the meat on racks that are then placed in the pre-warmed oven, and, using a wooden spoon, prop the door open slightly and let the residual heat begin the drying process.
  9. 9
    Store in an airtight container up to 1 month.

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