Venison can be made into sliced or ground meat jerky.
Traditionally, venison jerky is made in one of two ways: It is either sliced, solid muscle jerky, or it's pressed or formed jerky made from ground venison. There are three common methods for making jerky: oven baking, smoking or dehydrating. The spices used to make venison jerky are quite common, found in most kitchens.
Liquid Marinade Jerky
Spices used in the marinade for venison jerky recipes are quite common.
Some hunters marinate their venison in a refrigerator overnight. A common marinade consists of ¼ cup of soy sauce, 1/3 cup of Worcestershire sauce, 1 tbsp. of salt, and 1 tsp. each of onion powder, ground black pepper and garlic powder. Check a butcher shop or butcher supply store for quick cure, which helps the jerky dry at low temperature. Add 1 level tsp. of quick cure to the marinade. If you desire, add 1 tsp. of liquid smoke for a smoky flavor. The sliced meat should soak overnight in the marinade, preferably in a zip-top bag.
Ground Meat Jerky
Many spices used to make venison jerky are common to most kitchens.
For 3 lbs. of ground venison, mix 3 tbsp. of water with 3 tbsp. of salt, 1 level tsp of quick cure, 1 tsp. of onion powder, 1 1/2 tsp. of ground black pepper, 2 tsp. of garlic powder, and 1 tsp. of liquid smoke. After mixing thoroughly, add the venison and, using your hands, mix it with the spice mixture for about five minutes.
Alternative Jerky Spices
There are many alternative spices to add unique flavors to venison jerky.
There are as many recipes for jerky as there are people who make it. Some individuals make their jerky hot by adding crushed red pepper or chili powder. Other recipes call for brown sugar and red wine vinegar. Some Asian-style jerky uses pineapple juice, while one based on recipes from India relies on curry and creamy sherry.
Tags: venison jerky, quick cure, black pepper, black pepper garlic, garlic powder, ground black
