This recipe elevates classic venison jerky to new heights with the bold, earthy flavor of freshly cracked black pepper. Perfect for outdoor adventures, snacking, or sharing with fellow hunting enthusiasts, this jerky is guaranteed to be a crowd-pleaser. Forget bland, supermarket jerky – this recipe delivers a truly wild experience.
Ingredients:
- 2 lbs venison, thinly sliced against the grain (about 1/8 inch thick) – Tip: Lean cuts like backstrap or tenderloin work best.
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup Worcestershire sauce
- 1/4 cup brown sugar, packed
- 2 tablespoons black pepper, freshly cracked – Tip: Using freshly cracked pepper makes a significant difference in flavor!
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper (optional, for extra heat)
Equipment:
- Meat slicer (highly recommended for even thickness)
- Large bowl
- Ziploc bag or shallow container
- Dehydrator (or oven with low heat and good ventilation)
- Paper towels
Instructions:
1. Preparing the Venison:
This step is crucial for achieving tender, flavorful jerky. Using a meat slicer ensures even thickness, leading to consistent drying. If you don't have a slicer, you can carefully slice the venison by hand, but be sure to aim for uniform thinness. Thicker slices will take longer to dry and may be chewy.
2. Marinating the Venison:
- In a large bowl, whisk together the soy sauce, Worcestershire sauce, brown sugar, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using).
- Add the thinly sliced venison to the bowl and ensure all pieces are thoroughly coated in the marinade.
- Place the marinated venison in a Ziploc bag or a shallow container, ensuring all pieces are submerged as much as possible.
- Refrigerate for at least 4 hours, or preferably overnight. The longer the venison marinates, the more flavorful it will become.
3. Drying the Venison:
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Using a Dehydrator: This is the preferred method for consistently dry and delicious jerky. Follow your dehydrator's instructions, typically setting the temperature between 135-160°F (57-71°C). Drying time will vary depending on the thickness of your slices and the humidity; expect it to take anywhere from 6-12 hours. Check frequently and rotate trays for even drying.
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Using an Oven: This requires more attention and may yield slightly less consistent results. Preheat your oven to the lowest possible setting (ideally 170°F or lower). Arrange the venison slices in a single layer on a wire rack placed over a baking sheet. Leave the oven door slightly ajar to allow moisture to escape. This method will require much longer drying time, potentially 8-24 hours, and will require more frequent checking.
4. Checking for Doneness:
The jerky is ready when it's completely dry and leathery to the touch, with no visible moisture. It should bend but not snap easily.
5. Cooling and Storage:
Once the jerky is dry, remove it from the dehydrator or oven and allow it to cool completely. Store the cooled jerky in an airtight container in a cool, dark, and dry place. Properly stored, this jerky can last for several weeks.
Tips for Success:
- Use high-quality venison: The better the starting material, the better the jerky.
- Don't overcrowd the dehydrator or oven: This prevents proper air circulation and can lead to uneven drying and mold growth.
- Experiment with spices: Feel free to adjust the spices to your liking. Consider adding other flavors like cumin, chili powder, or even a touch of liquid smoke.
This black pepper venison jerky recipe is a testament to the deliciousness that can be achieved with simple ingredients and careful preparation. Enjoy the fruits (or should we say, the meats?) of your labor!
