Sweet/Tangy/Spiced Venison Jerky

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

Ingredients

  • 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

Instructions

1

Trim off any silver skin from the Denver leg muscle(s) and partially freeze until very stiff, but still sliceable (2-3 hours).

2

Slice the venison across the grain into ¼” or thinner slices.

3

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.

4

Combine the soy sauce, instacure, sugar and lemon juice in a bowl and whisk to combine.

5

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.

6

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.

7

Enjoy! Store in your fridge for weeks, or (if dried until brittle) vacuum packed at room temperature for longer.