Best Easy Peppered Venison Jerky Recipe

Best Easy Peppered Venison Jerky Recipe

One of the most delicious and popular snacks for outdoor enthusiasts and game meat lovers is venison jerky. It is a flavorful and protein-rich treat that can be made easily at home. If you have access to some fresh venison and want to try your hand at making your own jerky, then this easy peppered venison jerky recipe is perfect for you.

– 2 pounds of venison (deer or elk), thinly sliced
– 1 cup of soy sauce
– 1/4 cup of Worcestershire sauce
– 1/4 cup of teriyaki sauce
– 1 tablespoon of liquid smoke
– 1 tablespoon of brown sugar
– 1 tablespoon of black pepper
– 1 tablespoon of garlic powder
– 1 tablespoon of onion powder
– 1 teaspoon of cayenne pepper (adjust according to your spice preference)

1. Begin by preparing the marinade. In a mixing bowl, combine the soy sauce, Worcestershire sauce, teriyaki sauce, liquid smoke, brown sugar, black pepper, garlic powder, onion powder, and cayenne pepper. Stir well until all the ingredients are fully incorporated.
2. Take the thinly sliced venison and place it in a resealable plastic bag or a glass container with a lid.
3. Pour the marinade over the venison, making sure all the meat pieces are fully coated. Seal the bag or cover the container and refrigerate for at least 4 hours or overnight. This will allow the flavors to penetrate the meat.
4. After marinating, preheat your oven to 175°F (80°C) or the lowest setting available.
5. Remove the venison from the marinade and pat it dry with paper towels to remove excess moisture.
6. Place the venison slices on a wire rack or a baking sheet lined with aluminum foil to catch any drippings.
7. Sprinkle additional black pepper on top of the venison slices for an extra peppery kick.
8. Transfer the venison to the preheated oven and let it dry for about 4-6 hours. The jerky is ready when it is dry and firm, but still pliable.
9. Once the jerky is done, remove it from the oven and let it cool completely.
10. Store the peppered venison jerky in an airtight container or resealable bags. It can be kept at room temperature for up to two weeks or refrigerated for longer shelf life.

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Now, let’s answer some common questions about making peppered venison jerky:

1. Can I use other types of meat for this recipe?
Yes, you can substitute venison with beef, turkey, or any other lean meat of your choice.

2. Can I adjust the level of spiciness?
Absolutely! The cayenne pepper adds heat, but you can reduce or increase the amount according to your preference.

3. How thin should the meat slices be?
For best results, slice the meat approximately 1/4 inch thick. Thinner slices will dry faster and result in a crispier texture.

4. Can I use a dehydrator instead of the oven?
Yes, a dehydrator can also be used for making jerky. Simply follow the manufacturer’s instructions for drying time and temperature.

5. How do I know when the jerky is done?
The jerky is ready when it is dry, firm, and bends without breaking. You can also perform a bend test by trying to snap a piece in half. If it snaps easily, it is done.

6. Can I freeze the jerky for longer storage?
Yes, you can freeze the jerky in airtight containers or freezer bags for up to six months. Just make sure to thaw it before consuming.

7. Can I add other seasonings to the marinade?
Absolutely! Feel free to experiment with different herbs, spices, or even marinade variations to personalize your jerky recipe.

Enjoy your homemade peppered venison jerky as a healthy and flavorful snack on your next outdoor adventure or anytime you crave a protein-packed treat.

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