The Best Venison Jerky!
Looking for an unreal way to use your game meat? This jerky is SO flavourful, and uses really great ingredients that you probably already have at home!
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Ingredients
- 2-3 lbs Venison Roast I have used a neck roll cut as well
- 1 cup Soy Sauce Coconut Aminos works too
- ½ cup Orange Juice
- ½ cup Brown Sugar
- ¼ cup Rice Vinegar
- 2 tbsp Sesame Oil
- 4 cloves Fresh Garlic Grated or Minced
- 2 tbsp Fresh Ginger Grated
- 1 tsp pepper
Instructions
- Combine all of the marinade ingredients in a bowl, and whisk well. Set aside until ready to use.
- Make sure your meat is totally thawed.
- Trim any fat or silver skin tissue really well.
- With a sharp knife, thinly slice your roast, into about 1/4" pieces that are about 1-2" wide.
- Once all your meat is cut up, place them in the marinade and mix until they are thoroughly coated.
- Place in the fridge for 24 hours, periodically mixing so that all of the pieces are well coated.
- When the jerky is done marinating, prepare your dehydrator trays with silicone mats or parchment paper.
- Let excess marinade drip off jerky as you move them to your trays, space them in single layers over your trays.
- Dehydrate at 160℉ for 6-8 hours, flipping jerky at the half way mark. If you have some thicker pieces, they may need a few more hours, you don't want them to be crispy, they should still be tender.
- When done, remove the jerky and place in a container with a loose fitting lid for 2 hours, allowing the jerky to steam and reabsorb any moisture. Once cool store in a sealed container or bag in the fridge for 3 weeks, or freeze for 4-6 months.