Venison Jerky

Meats	Metric	US
venison	1000 g	2.20 lb.

Ingredients per 1000g (1 kg) of meat

Sample marinade
soy sauce	80 ml	⅓ cup
Worcestershire sauce	15 ml	1 Tbsp.
powdered garlic	2.80 g	1 tsp.
black pepper	2.0 g	1 tsp.
dried juniper berries, crushed	1.5 g	1 tsp.

Instructions

1. Cut meat into strips about ¼” (6 mm) thick.
2. Bring the marinade to a full boil over medium heat.
3. Add a few meat strips, making sure there is enough marinade to cover them. Reheat to a full boil.
4. Remove quickly meat strips and place on a drying screen.
5. Repeat steps 3 & 4 until all meat strips have been precooked.
6. Dry at 140º F (60º C) in dehydrator, oven or smoker. You can apply smoke for 30 minutes at this stage.
7. Cool a sample piece of jerky and bend it. It should crack but not break.
8. When done, place jerky in a plastic bag and refrigerate.

Notes