|Sweet and Spicy Venison Jerky|
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 👍
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.
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.