Peppered Venison Jerky (oven)
Peppered venison jerky is a time-honored snack that perfectly combines bold flavors with high-protein sustenance. This recipe takes its roots from centuries-old preservation techniques used by indigenous peoples and early settlers in North America. Smoking and drying meats like venison allowed hunters and communities to create shelf-stable provisions. this process would endure long journeys or winter months. Traditional jerky-making process involved open fires or smokehouses. Modern conveniences, like ovens, have made it easier than ever to recreate this classic snack at home. Venison jerky remains a favorite among outdoor enthusiasts and food lovers alike. This recipe offers a delicious way to enjoy the unique flavor of wild game.
This homemade peppered venison jerky recipe uses an oven to replicate the drying process. Creating tender, savory bites with just the right amount of peppery kick. Marinated in a blend of soy sauce, Worcestershire sauce, garlic, and cracked black pepper. The venison takes on a smoky, savory flavor that’s truly irresistible. Are you looking for a healthy snack? A hiking treat? Or a way to use up the spoils of a successful hunting season. this recipe is sure to deliver!
To make this recipe as seamless as possible, investing in quality equipment is key. A sharp chef’s knife is essential for evenly slicing the venison; we recommend this versatile chef’s knife. To achieve perfect results in your oven, consider using durable wire racks that allow proper airflow for even drying. A kitchen thermometer like this reliable digital option ensures you keep the ideal low oven temperature for food safety. Simplify cleanup with backing sheets lined with parchment paper. With these tools in your kitchen arsenal, your jerky-making process will be smooth and efficient!
Enjoy the rewarding process of crafting your own peppered venison jerky. Savor a snack that’s steeped in tradition yet perfect for today’s tastes!
Peppered Venison Jerky (oven)
Equipment
- Sharp knife
- Cutting board
- Mixing bowls
- Ziplock Bags or Container with Lid
- Oven:
- Wire Baking Racks
- Baking Sheets
- Aluminum Foil or Parchment Paper
- Kitchen Thermometer
- Tongs
- Cooling rack
Ingredients
- 2 Lbs Venison (Trimmed of fat and silver skin)
- 1/2 Cup Soy Sauce
- 1/4 Cup Worcestershire Sauce
- 2 Tbsp Brown Sugar
- 1 Tbsp Liquid Smoke (optional for smoky flavor)
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 1 Tsp Smoked Paprika
- 1 Tsp Red Pepper Flakes (Adjust to taste)
- 1 Tsp Freshly Cracked Black Pepper (plus extra for sprinkling)
- 1/2 Tsp Cayenne Pepper (optional for extra heat)
Instructions
Slice the Venison:
- Cut venison into thin strips, approximately 1/4 inch thick. Slice against the grain for tender jerky.
Make the Marinade:
- Combine soy sauce, Worcestershire sauce, brown sugar, liquid smoke, onion powder, garlic powder, smoked paprika, red pepper flakes, and cayenne pepper in a bowl.
Marinate the Venison:
- Place venison strips in a large zip-top bag or shallow dish.
- Pour the marinade over the meat, ensuring all pieces are coated. Refrigerate for 12-24 hours, turning occasionally.
Prepare the Oven:
- Preheat your oven to 170°F (or the lowest setting). Line baking sheets with aluminum foil and set wire racks on top.
Dry the Jerky:
- Remove venison strips from the marinade, pat them dry with paper towels, and lay them in a single layer on the wire racks.
- Sprinkle extra cracked black pepper over the strips for added flavor.
Bake the Jerky:
- Place the baking sheets in the oven. Leave the oven door slightly ajar to allow moisture to escape. A wooden spoon can prop the door open.
- Bake for 4-6 hours, checking periodically. The jerky is done when it's dry but still slightly pliable.
Cool and Store:
- Let the jerky cool completely before storing it in an airtight container. It keeps for up to 2 weeks at room temperature or longer in the refrigerator or freezer.
Notes
Tips:
- For even cooking, rotate the baking sheets halfway through.
- Adjust spices for a milder or spicier kick.