Utilising a mature roe doe taken recently for this venison jerky recipe introduces a rich, deep flavour that is perfectly suited for choice cuts of meat. The process commences with an longer than usual marinating period, during which the venison is infused with a concoction of savoury and aromatic spices for over 24 hours in the refrigerator, ensuring each slice is thoroughly seasoned. While the selection of meat cut largely hinges on personal preference, prime cuts are recommended for their superior quality and texture, contingent upon freezer space availability and demand,
Equipment Required
- Dehydrator – I’ve been using an Excalibur 4 tray for years and can recommend them, there are cheaper options available.
- Sharp knife – I use either a boning or filleting knife.
Ingredients for Venison Jerky
- 5kg of venison - thinly sliced
For the Jerky Marinade
- ⅔ cup Worcestershire sauce
- ⅔ cup Soy sauce
- 1 tablespoon Smoked paprika
- 1 tablespoon Brown sugar
- 2 teaspoons Freshly ground black pepper
- 1 teaspoon Cayenne pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Mustard seeds
- 1 teaspoon Coriander seeds
- 1 teaspoon Chilli flakes
Instruction
Preparation: Optionally, place the venison in the freezer for two hours to facilitate easier slicing. Aim for thin slices, against the grain, approximately ⅛ inch thick, for the best texture.
Creating the Marinade: Combine Worcestershire sauce, soy sauce, smoked paprika, brown sugar, black pepper, cayenne pepper, garlic powder, onion powder, mustard seeds, and coriander seeds in a bowl. Mix well to ensure a uniform distribution of flavours.
Marinating the Venison: Transfer the thinly sliced venison into a bowl or plastic bag. Pour the prepared marinade over the slices, making sure they are evenly coated, place in the refrigerator, allowing the venison to marinate for more than 24 hours to absorb the flavours fully, I have tried shorter and longer, however 24hrs seems to hit the sweet spot.
Drying the Meat: After marinating, extract the venison, discarding any leftover marinade. Lightly pat the slices dry with kitchen paper to remove excess liquid, which will expedite the dehydration process.
Dehydrating the Jerky: Lay the marinated venison slices in a single layer on the dehydrator trays. Set the dehydrator to 160 degrees Fahrenheit. If a dehydrator is not available, arranging the slices on wire racks in the oven is an alternative method. Dehydrate the meat, rotating the trays hourly to ensure uniform drying, for roughly 4 hours. The jerky should be ready when it is dry and slightly cracks upon bending.
This venison jerky recipe is ideal for those in search of a sustainable and flavoursome protein option. Whether enjoyed during a ramble in the countryside or as a savoury indulgence at home, this jerky is certain to delight the palate.
