Wednesday, 31 May 2017

Venison Jerky Time - Sustainable use of Free Range Organic Meat

Sweet and Spicy Venison Jerky
 Trimmed Venison
 Some of the venison marinating in the bag at bottom and other cuts 'tenderising' and aging before freezing above.
 The new 10tray food dehydrator, $119 bucks free delivery from the Bay of E 👍

 Loaded up
Ready to go 4-5 hours

Thanks Matty Boulton for this recipe.

Venison Marinade for Sweet and Spicy Venison Jerky
Equal parts Soy sauce and Worcestershire  sauce.
  • 500 ml Soy sauce
  • 500 ml Worcestershire  sauce
  • 125 ml Teriyaki sauce
  • 2 x Tea spoons of Wasabi
  • 60 ml (I bottle) Smoked Chipotle Tabasco sauce

Enough for about two kilos of meat.

  • Mix together all the ingredients.
  • Add the venison strips and toss to evenly coat. I used a large plastic bag.
  • Marinate in the refrigerator for 24 hours. Mix the venison a few times as it marinates to ensure even absorption of the marinade.
  • Remove the venison strips from the marinade and squeeze off excess.
  • Arrange the venison on the racks of a food dehydrator so that it does not overlap.
  • Dry the venison on high until dry but still pliable, about 4 - 5 hours.
  • The jerky should bend without breaking.
  • Completely cool in an well ventilated space before tasting or testing for dryness.
  • Most recipes recommend allowing to air dry for up to a week before storing.
  • Store in an airtight container, vacuum seal or in resealable plastic bags.
Yum 😙

If you don't have a food dehydrator, you can also place it in a 80 degree C oven for 6 to 8 hours. Never tried this.

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