Venison Jerky

Venison Jerky Recipe - Authentic American Flavors

Region / culture: USA | Servings: 10

Introduction

Venison jerky is a delicious and nutritious snack that is perfect for on-the-go or as a protein-packed treat. Made from lean ground venison and a blend of spices, this jerky is sure to satisfy your cravings.

History

Jerky has been around for centuries as a way to preserve meat. Native Americans and early settlers used this method to ensure they had a source of protein that would last for long periods of time. Venison jerky specifically has been a popular choice due to the lean and flavorful meat.

Ingredients

1 lb (454 g) ground venison
2 tsp salt
0.25 tsp cayenne pepper
0.25 tsp white pepper
0.5 tsp garlic powder
1 tsp dry mustard
2 tbsp brown sugar
3 tsp liquid smoke

How to prepare

Combine ground venison and all spices. Mix thoroughly.
Roll the mixture out between 2 sheets of plastic wrap or wax paper until it is about 0.13 inch thick.
Using a butter or chef's knife, cut the meat into 1 inch wide strips, 4 – 6 inches long.
Set the dehydrator to 140°F and let it dry for about 6 – 8 hours.
Take a bite and test the texture. It should be chewy, not mushy or brittle.

Variations

Add different spices such as smoked paprika or chili powder for a different flavor profile.
Use ground beef or turkey instead of venison for a different twist on traditional jerky.

Cooking Tips & Tricks

Make sure to use lean ground venison for the best results.

- Adjust the spices to your liking – feel free to add more or less cayenne pepper for a spicier or milder flavor.

- Store the jerky in an airtight container to keep it fresh for longer.

Serving Suggestions

Enjoy venison jerky as a snack on its own, or pair it with cheese and crackers for a more substantial treat.

Cooking Techniques

Dehydrating the meat at a low temperature for several hours ensures that the jerky is dried out properly without losing too much moisture.

Ingredient Substitutions

If you don't have liquid smoke, you can omit it from the recipe or use smoked paprika for a similar flavor.

Make Ahead Tips

Venison jerky can be made ahead of time and stored in an airtight container for up to a week.

Presentation Ideas

Arrange the venison jerky on a wooden cutting board for a rustic presentation, or package it in small bags for a portable snack.

Pairing Recommendations

Pair venison jerky with a cold beer or a glass of red wine for a delicious snack.

Storage and Reheating Instructions

Store venison jerky in an airtight container at room temperature for up to a week. To reheat, place in a low oven for a few minutes to warm through.

Nutrition Information

Calories per serving

Each serving of venison jerky contains approximately 100 calories.

Carbohydrates

Each serving of venison jerky contains approximately 2 grams of carbohydrates.

Fats

Each serving of venison jerky contains approximately 3 grams of fat.

Proteins

Each serving of venison jerky contains approximately 15 grams of protein.

Vitamins and minerals

Venison is a good source of iron, zinc, and vitamin B12.

Alergens

This recipe may contain soy if using liquid smoke. Check the ingredients label for allergen information.

Summary

Venison jerky is a low-carb, high-protein snack that is perfect for those looking to add more protein to their diet.

Summary

Venison jerky is a flavorful and protein-packed snack that is perfect for those looking for a healthy and satisfying treat. Enjoy this homemade jerky on its own or with your favorite accompaniments for a delicious snack anytime.

How did I get this recipe?

I distinctly remember the moment I stumbled upon this recipe for Venison Jerky. It was a brisk autumn afternoon, and I was visiting my dear friend Martha in her cozy cabin nestled in the heart of the Appalachian Mountains. Martha was an avid hunter, and she had just returned from a successful hunting trip with a fresh supply of venison. As we sat by the crackling fire, sipping on steaming mugs of tea, Martha casually mentioned that she was planning on making some venison jerky.

Curiosity piqued, I asked Martha if she would be willing to show me her recipe for this mouthwatering treat. With a twinkle in her eye, Martha agreed, and we spent the rest of the afternoon preparing and marinating the venison. As the savory scent of the spices filled the cabin, Martha shared with me the story behind her recipe.

She told me that she had learned how to make venison jerky from her own grandmother, who had passed down the recipe through the generations. According to Martha, the key to making the perfect jerky was in the marinade – a secret blend of herbs and spices that had been passed down in her family for over a century.

As we carefully laid out the marinated venison strips on the dehydrator trays, Martha explained that the process of making jerky was a labor of love. It required patience and attention to detail, as the meat needed to be dried slowly and evenly to achieve the perfect texture.

After several hours of patiently waiting, the venison jerky was finally ready. The aroma that wafted from the dehydrator was absolutely heavenly, and I couldn't wait to sink my teeth into the smoky, flavorful strips of meat.

The first bite of the venison jerky was a revelation. The meat was tender and juicy, with just the right amount of seasoning to give it a kick of flavor. I couldn't believe how delicious it was, and I knew that I had to learn how to make it myself.

Over the years, I have refined and perfected Martha's recipe for venison jerky, adding my own twist to the traditional marinade. I have shared it with friends and family, who have all marveled at its savory goodness. It has become a staple at family gatherings and holiday celebrations, a reminder of the time spent with Martha in her cozy cabin in the mountains.

As I sit here reminiscing about that fateful day, I am grateful for the gift of Martha's recipe for venison jerky. It has brought joy and nourishment to countless people, and it is a reminder of the power of tradition and shared knowledge. I hope that one day, I can pass down this recipe to my own grandchildren, so that they too can experience the magic of homemade venison jerky.