Thread: Venison Jerky

VENISON JERKY

A great tasting snack to take hunting...if you can stop yourself from eating it all beforehand. Got this from a guy in america and tweaked a bit to my taste. It's a good idea to use a foil oven liner to catch any drips during drying = happy wife!

1 kg venison steak
¼ cup soy sauce
¼ cup Worcestershire sauce
1½ tsp liquid smoke
½ tsp garlic powder
1 tsp onion powder
1 tsp salt
½ tsp pepper
½ tsp fresh crushed garlic
¼ tsp chili powder
½ tsp cracked pepper
1 Tbs ground coriander


Trim away all fat and sinew from meat. Slice meat into 4mm thick strips – cutting along the grain, not through. Place meat into zip-lock plastic bag.

Mix all other ingredients and pour over meat. Let out the air and seal bag. Refrigerate for 12-48 hours. Mix contents of bag once or twice while marinating.

Drain off and excess liquid. Hang meat from oven racks using toothpicks. Set oven to around 70 C until done. May take 3 - 8 hours depending on temperature and thickness of slices. Let cool before putting in bag or jar for storage. I like it at the point where it cracks but doesn't snap.

I got my liquid smoke (hickory) from these guys: Nelson Naturally

p.s: if you take it bush make sure you hide it from your mates as it has a tendency to magically 'evapourate' whilst you're away from camp!