This recipe elevates venison jerky to new heights with a bold, satisfying black pepper kick. Perfect for the outdoors, a snack at the office, or a sophisticated addition to your charcuterie board, this jerky is guaranteed to impress. Forget bland, chewy disappointments; this recipe delivers tender, flavorful jerky every time. Whether you're a seasoned hunter or a novice jerky-maker, this guide will take you through each step to jerky perfection.
Ingredients:
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1 lb Venison, thinly sliced: The key to great jerky is thin, even slices. Aim for 1/8 inch thickness. A meat slicer is highly recommended, but a very sharp knife will work with patience. Choose lean cuts for the best results, minimizing fat content. Avoid overly tough cuts like the round, which can become rubbery when dehydrated. Sirloin or tenderloin are excellent choices.
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1/4 cup Soy Sauce (or Tamari for gluten-free): Adds savory umami and acts as a tenderizer.
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2 tbsp Worcestershire Sauce: Provides a complex depth of flavor.
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1 tbsp Black Pepper, coarsely ground: The star of the show! Freshly ground black pepper offers the most potent flavor.
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1 tbsp Brown Sugar: Balances the saltiness and adds a hint of sweetness.
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1 tbsp Garlic Powder: Enhances savory notes.
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1 tsp Onion Powder: Adds another layer of savory depth.
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1 tsp Paprika (smoked paprika recommended): Adds a subtle smoky flavor and beautiful color.
Equipment:
- Meat Slicer (recommended): Makes slicing the venison consistently thin much easier.
- Sharp Knife (if not using a meat slicer): Essential for even slicing.
- Large Bowl: For marinating the venison.
- Ziploc bags or shallow container: For marinating and storing.
- Dehydrator: This is the best way to ensure even drying and prevent mold. Alternatively, you can use a low oven (170°F) with the door slightly ajar, but it will take longer and requires more attention.
- Paper Towels: For patting down the meat before marinating and dehydrating.
Instructions:
1. Prepare the Venison: Cut the venison into thin, even strips approximately 1/8 inch thick. Aim for consistent thickness to ensure even cooking. Use a meat slicer for best results, or be patient and careful with a sharp knife. Pat the slices dry with paper towels.
2. Marinate the Venison: In a large bowl, combine the soy sauce, Worcestershire sauce, black pepper, brown sugar, garlic powder, onion powder, and paprika. Add the venison strips, ensuring they are thoroughly coated in the marinade. Seal the meat in a zip-top bag or a shallow container and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to penetrate the meat and tenderize it.
3. Dehydrate the Venison: Arrange the marinated venison strips in a single layer on the dehydrator trays, ensuring they don't overlap. Dehydrate at 160°F (71°C) for 6-12 hours, or until the jerky is completely dry and chewy. The drying time will depend on the thickness of your slices and the humidity level. The jerky should be pliable, but not sticky.
4. Cool and Store: Once the jerky is completely dry, remove it from the dehydrator and let it cool completely. Store the jerky in an airtight container in a cool, dry place. It will keep for several weeks, if not months, stored properly.
Tips for Success:
- Thin Slices are Key: Thicker slices will take longer to dry and may not dry evenly, resulting in tough, chewy jerky.
- Don't Overcrowd the Dehydrator: Overcrowding will prevent proper airflow and increase drying time, potentially leading to mold.
- Check for Doneness: The jerky should be completely dry and pliable, not sticky or moist.
- Experiment with Spices: Feel free to experiment with other spices and seasonings to create your own unique blend.
Enjoy your delicious, homemade black pepper venison jerky! Remember to always practice safe food handling techniques, and if you're unsure about the doneness of your jerky, it's better to err on the side of caution and dry it a bit longer. Happy snacking!
