Spicy Marinated Venison Jerky
Savor the rich, robust flavor of venison enhanced by a fiery marination that brings out the best in this lean meat. This Spicy Marinated Venison Jerky is perfect for outdoor adventures, road trips, or just a healthy snack at home. The ham section of the deer creates the most satisfying chew, while the combination of soy sauce, Worcestershire sauce, and aromatic spices elevates the natural taste. Dried to perfection, this jerky is both spicy and savory, making it an irresistible treat that packs a nutritional punch. Ideal for those who love a bit of heat in their snacks, this jerky is versatile enough to be enjoyed on its own or used as a protein-packed ingredient in salads and wraps.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
venison
1 lb (thinly sliced)
soy sauce
1/2 cup (none)
Worcestershire sauce
1/2 cup (none)
red chili flakes
1 tablespoon (none)
garlic powder
1 tablespoon (none)
brown sugar
2 tablespoons (none)
liquid smoke
1 teaspoon (none)
fresh ground black pepper
2 teaspoons (none)
Instructions
1
In a gallon-sized ziplock bag, combine the soy sauce, Worcestershire sauce, red chili flakes, garlic powder, brown sugar, liquid smoke, and fresh ground black pepper.
2
Add the thinly sliced venison to the seasoned marinade, ensuring all pieces are well-coated. Seal the bag tightly and place it in the refrigerator.
3
Allow the venison to marinate for a minimum of 24 hours, but for optimal flavor infusion, aim for 48 hours.
4
Preheat your oven to 150°F (65°C). Line the oven rack with aluminum foil to catch drips, if necessary, but avoid using a baking sheet, as this traps moisture and delays drying.
5
Remove the venison from the marinade, allowing excess liquid to drain. Pat the meat dry with paper towels to promote effective drying.
6
Arrange the venison pieces in a single layer on the oven rack, ensuring adequate spacing for airflow.
7
Dry the meat in the oven for 1 to 4 hours, checking every 30 minutes to monitor the texture. The jerky is done when it's firm but still slightly pliable, and has a leathery texture.
8
For those with a dehydrator, follow the manufacturer's instructions, adjusting the temperature and timing as necessary for best results.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Marinated Venison Jerky?
It is a savory, fiery snack made from lean venison meat that has been marinated and dried to a leathery perfection.
Which part of the deer is best for making this jerky?
The ham section of the deer is recommended because it creates the most satisfying chew.
What ingredients are used in the marinade?
The marinade consists of soy sauce, Worcestershire sauce, red chili flakes, garlic powder, brown sugar, liquid smoke, and fresh ground black pepper.
How long should the venison be marinated?
The meat should marinate for at least 24 hours, but 48 hours is optimal for the best flavor infusion.
What temperature should the oven be set to for drying?
Preheat your oven to 150 degrees Fahrenheit (65 degrees Celsius) for the drying process.
Why should I avoid using a baking sheet when drying jerky in the oven?
A baking sheet traps moisture, which can delay the drying process; using the oven rack allows for better airflow.
How can I prevent drips from making a mess in my oven?
You can line the oven rack below the meat with aluminum foil to catch any liquid drips.
How should the venison be prepared before marinating?
The venison should be thinly sliced to ensure it absorbs the marinade and dries evenly.
What is the purpose of liquid smoke in this recipe?
Liquid smoke provides a rich, smoky flavor to the jerky without requiring a traditional smoker.
How can I tell when the jerky is fully dried?
The jerky is ready when it is firm and leathery but still slightly pliable.
Can I use a food dehydrator for this recipe?
Yes, you can use a dehydrator by following the manufacturer's instructions for temperature and timing.
Why is it important to pat the meat dry before drying?
Patting the meat dry with paper towels removes excess marinade, which helps the drying process be more effective.
How should the venison pieces be arranged on the rack?
Arrange them in a single layer with enough space between pieces to ensure adequate airflow.
How long does the drying process typically take?
In an oven, it usually takes between 1 and 4 hours depending on the thickness of the meat.
How often should I check the jerky while it is in the oven?
You should check the texture of the jerky every 30 minutes to monitor its progress.
Is venison jerky a high-protein snack?
Yes, venison is a lean meat and this jerky is a protein-packed snack option.
What provides the heat in this spicy jerky?
The spiciness comes from a combination of red chili flakes and fresh ground black pepper.
Can this jerky be used as an ingredient in other meals?
Yes, it can be added to salads and wraps for extra protein and flavor.
How much venison does this recipe require?
The recipe is designed for 1 pound of thinly sliced venison.
What is the role of brown sugar in the marinade?
Brown sugar balances the spicy and savory notes with a hint of sweetness.
Is this jerky suitable for outdoor trips?
Absolutely, it is ideal for outdoor adventures, road trips, and hiking.
Which sauces provide the savory base for the marinade?
Soy sauce and Worcestershire sauce are used to create the rich, savory foundation.
What container should be used for marinating the meat?
A gallon-sized ziplock bag is recommended for marinating the venison.
Should the meat be refrigerated while it marinates?
Yes, the meat must be kept in the refrigerator throughout the 24 to 48 hour marination period.
What is the final texture of the jerky?
The final product should have a leathery texture that is firm yet pliable.
How much garlic powder is used in the recipe?
The recipe calls for 1 tablespoon of garlic powder.
Can I adjust the amount of black pepper?
Yes, the 2 teaspoons of black pepper can be adjusted based on your personal heat preference.
What makes venison a good choice for jerky?
Venison is a very lean meat, making it a healthy and flavorful alternative to beef.
How many individual ingredients are in the marinade?
There are 7 specific marinade ingredients excluding the meat itself.
What should I do if the jerky is too hard?
If the jerky is too hard, it may have been over-dried; next time, check the texture more frequently toward the end of the drying time.