Southern Style Venison Jerky
2/14/2023
Ingredients
1-2 lb. venison
5 cloves garlic (minced)
BBQ Sauce 18 oz. (Base for marinade)
Side Note: Brand of BBQ sauce is personal preference
1/3 Cup Soy Sauce
1/4 Cup Ketchup
1/4 Cup Mustard
1 cup Stir Fry Sauce
We use House of Tsang (CLICK HERE)
2 TBSP Sesame Oil
1 TBSP Ground Ginger Powder
Kikkoman Teriyaki Sauce (2/3 bottle)
2 Cups Brown Sugar
Half Can of Dr. Pepper
Pack of Jerky Seasoning
Pack of Cure
For Seasoning & Cure, we use Cabela’s Teriyaki Jerky Kit (CLICK HERE)
Prep
NOTE: Let venison freeze for at least 6 months prior to use.
Add all ingredients except venison to large mixing bowl, stirring as needed to incorporate all seasonings.
Side Note: Jerky Kit Cure will make taste very salty, but this is normal.
Slice meat between a 1/8 and 1/4 inch thick (doesn’t have to be exact measurements)
Side Note: We typically use venison hams
Once sliced, add to a large container with a lid to marinate
Let meat marinate between 18 to 24 hours.
Dehydrating Instructions
Once the meat has finished marinating, add sliced pieces to dehydrator trays
Side note: Leave small space between each piece to avoid sticking together
Once enough pieces have been added to fill a tray, finish each piece with a pinch of ground black pepper
Repeat this process until all trays have been filled or slices of meat have all been used
Dehydrate on High (We set temperature to 160°F ) for 6 to 8 hours.
Rotate trays after 3-4 hours to ensure even drying of each slice of jerky.
Remove jerky slices from trays, and enjoy.