North Dakota Venison Jerky
Thin strips of marinated venison dried low and slow until chewy and deeply savory. It's a practical way hunters preserve part of a deer harvest for the winter.
- Prep
- 20 min
- Cook
- 300 min
- Total
- 320 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 90 kcal
Equipment
- •Dehydrator or low oven
- •Sharp slicing knife
Nutrition
Per serving, approximate
- Calories
- 90 kcal
- fat
- 2
- carbs
- 4
- protein
- 15
- calories
- 90
Instructions
- 1
Slice the venison across the lines of meat into thin, even strips about 1/8-inch thick.
- 2
Whisk together the soy sauce, Worcestershire sauce, brown sugar, garlic powder, pepper, and red pepper flakes.
- 3
Toss the venison strips in the marinade. Cover and refrigerate for 8-12 hours.
- 4
Remove the strips from the marinade. Pat them lightly with paper towels.
- 5
Arrange the strips in a single layer on dehydrator trays or a wire rack set over a sheet pan.
- 6
Dry at 160°F for 4-6 hours. It is done when the jerky bends and cracks slightly without snapping.
- 7
Let the jerky cool completely before storing.
Chef's tips
Slice the venison while partially frozen to get clean, even strips. Cut with the grain for chewier jerky, or across the grain for tender jerky.
Storage
Store in an airtight container at room temperature up to 2 weeks, or refrigerate up to 2 months.
Reheating
Not reheated; eaten as is.
Common mistakes to avoid
- •Slicing the meat too thick, which causes uneven drying.
- •Leaving visible fat on the meat, which can spoil quickly during storage.
Serving suggestions
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