Beef jerky in a smoker –For those who appreciate the robust flavors of jerky, the Cracked Pepper ’N Garlic Venison Jerky is a must-try recipe. This savory treat is perfect for snacking on the go, adding to charcuterie boards, or enjoying during outdoor adventures. Made from high-quality venison, it captures the essence of traditionally smoked jerky with a delightful blend of cracked pepper and garlic that amplifies its natural flavor. Below is a detailed guide to making this mouthwatering jerky.
Cracked Pepper ’N Garlic Venison Jerky
This recipe combines the rich taste of venison with the boldness of cracked black pepper and the aromatic allure of garlic. Prepare to embark on a culinary journey that will fill your kitchen with enticing aromas and produce a delectable snack.
Ingredients:
- 2 pounds of venison, trimmed and sliced thinly against the grain
- 1/4 cup soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons cracked black pepper
- 1 teaspoon salt
- 1 teaspoon sugar (brown or white)
- 1 teaspoon red pepper flakes (optional for heat)
Instructions:
- Begin by slicing the venison into thin strips, approximately 1/4 inch thick. For ease, it is recommended to freeze the meat for about 1-2 hours prior to slicing, as this firmens it up.
- In a large bowl, combine the soy sauce, Worcestershire sauce, garlic powder, onion powder, cracked black pepper, salt, sugar, and red pepper flakes (if using). Mix well to dissolve the sugar.
- Add the sliced venison to the marinade, ensuring every piece is fully submerged. Cover the bowl and refrigerate for at least 6 hours, or overnight for a more intense flavor infusion.
- Preheat your dehydrator or oven. If using a dehydrator, set it to 160°F (71°C). For the oven, set it to the lowest temperature, often around 170°F (77°C).
- Remove the venison from the marinade and pat dry with paper towels to prevent excess moisture. Arrange the strips in a single layer on the dehydrator trays or a baking sheet lined with parchment paper.
- Dehydrate for 4-6 hours, checking periodically until the jerky is dry but still slightly pliable. If using the oven, prop the door open slightly to allow moisture to escape while baking for about 4-5 hours.
- Once completed, allow the jerky to cool before storing it in an airtight container. Enjoy your homemade snack that is rich in flavor and perfect for a variety of occasions!
This Cracked Pepper ’N Garlic Venison Jerky is sure to impress family and friends alike with its vibrant flavor profile and tender texture, making it an ideal treat for any meat lover.