Include in Print View:

Venison Jerky, From Andrea Cassoni

Venison Jerky~ From Andrea Cassoni recipe image
This homemade venison jerky combines the rich, gamey flavor of lean deer meat with a robust marinade of corn whiskey, soy sauce, and Worcestershire. The addition of garlic and ground red pepper provides a pleasant aromatic heat that balances the deep savory notes. Perfect for hiking snacks, camping trips, or satisfying cravings between meals, this jerky offers a chewy, tender texture without being too dry. Making your own jerky allows you to control the sodium levels and ensures no artificial preservatives are used. It&# 226;ÂÂs a rewarding project that results in a shelf-stable, protein-packed treat that the whole family will enjoy. Store in an airtight container to maintain freshness for weeks.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 10
Calories: 422.3
Description
This homemade venison jerky combines the rich, gamey flavor of lean deer meat with a robust marinade of corn whiskey, soy sauce, and Worcestershire. The addition of garlic and ground red pepper provides a pleasant aromatic heat that balances the deep savory notes. Perfect for hiking snacks, camping trips, or satisfying cravings between meals, this jerky offers a chewy, tender texture without being too dry. Making your own jerky allows you to control the sodium levels and ensures no artificial preservatives are used. It&# 226;€™s a rewarding project that results in a shelf-stable, protein-packed treat that the whole family will enjoy. Store in an airtight container to maintain freshness for weeks.
Ingredients
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Soy sauce
  • 1 tablespoons Salt
  • 1 teaspoons Ground red pepper
  • 2 cloves Garlic, sliced
  • 1 cups Corn whiskey
  • 1 cups Water
Directions
  1. 1
    Partially freeze the venison until firm but not solid, then slice into uniform 1/8-inch thick strips.
  2. 2
    Trim all visible fat and silver skin from the meat strips to ensure proper drying and shelf stability.
  3. 3
    In a bowl, whisk together the corn whiskey, water, soy sauce, Worcestershire sauce, salt, ground red pepper, and sliced garlic.
  4. 4
    Place the venison strips in a glass container or large zip-top bag and pour the marinade over them, ensuring all pieces are submerged.
  5. 5
    Refrigerate and marinate overnight, turning the bag or stirring occasionally to distribute flavors evenly.
  6. 6
    Preheat oven to its lowest setting, ideally 150ðF (65ðC).
  7. 7
    Remove meat from marinade, letting excess drip off, and pat dry with paper towels.
  8. 8
    Arrange the strips side by side on oven racks fitted with baking sheets, ensuring they do not overlap.
  9. 9
    Bake for 6 hours, leaving the oven door slightly ajar to allow moisture to escape.
  10. 10
    Remove jerky when it is dark, dry, and bends without breaking.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 422.3kcal
% Daily Value *
Total Fat 7.9g13%
Saturated Fat 2.4g12%
Cholesterol 186.1mg63%
Sodium 15734.6mg656%
Total Carbohydrate 13.1g5%
Dietary Fiber 1.6g7%
Sugars 2.3g
Protein 71.1g143%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: venison, jerky, game, whiskey, marinade, snack, dried meat, homemade, soy sauce, garlic, spicy, protein, camping, hiking, preserved, lean meat, oven dried, appetizer, trail mix, game meat
Read it online: https://www.chefs-mate.com/recipe/venison-jerky-from-andrea-cassoni/