Venison jerky is lean, high in protein, and easy to take with you on the go. This version is flavored with soy sauce, chilies, and spices for a complex, satisfying flavor.
Adapted from Hank Shaw of Hunter Angler Gardener Cook
- 1.25# Venison Denver Leg
- ½ C Tamari Soy Sauce
- ½ Dried Ancho Chile
- 1 large Dried Aji Amarillo Chile
- 1 t Black Peppercorns
- 1 t Instacure #1 (aka Pink Salt)
- Juice of 1 Lemon
- ½ t Whole Allspice
- ½ t Aleppo Pepper
- 1 t Sea Salt
- 2 T Sugar
Trim off any silver skin from the Denver leg muscle(s) and partially freeze until very stiff, but still sliceable (2-3 hours).
Slice the venison across the grain into ¼” or thinner slices.
Toast the chilies, black pepper and allspice in a dry frying pan over medium-high heat, until they become more fragrant. Grind them with the Aleppo pepper and sea salt into a fine powder. Coat the venison slices with the rub.
Combine the soy sauce, instacure, sugar and lemon juice in a bowl and whisk to combine.
Put the sliced venison in a large zip top bag and pour the soy sauce mixture over it. Knead to coat the meat as fully as possible. Refrigerate for 24-48 hours.
Lay the slices of venison out on dehydrator racks with room around each piece. Dehydrate for two hours at 160 degrees, then dehydrate at 145 degrees for a further two hours before checking. Continue to dehydrate until the jerky has the texture you prefer.
Enjoy! Store in your fridge for weeks, or (if dried until brittle) vacuum packed at room temperature for longer.