Best Cracked Black Pepper Jerky Recipes

Cracked Black Pepper Venison Jerky image

Provided by Ann McCue

Number Of Ingredients 9

5 pounds sliced venison. mine came out just right. not to thin and not too thick. make sure they are all the same thickness or as close as you can get so get done at the same time. next time i might partially freeze the meat before slicing.
MARINADE
1 c worcestershire sauce
1/4 c soy sauce
2 Tbsp canning salt
3 Tbsp fine grind black pepper
1 Tbsp garlic powder
1 Tbsp onion powder
1 1/2 tsp mortons tender quick curing mix

Steps:

1. Combine the marinade with the meat. allow to marinate for 24 hours.
2. Remove from fridge and place the strips on paper towels. Gently squeeze as much moisture as possible out of the meat
3. Preheat oven to 170 degrees
4. Line the bottom oven rack with tin foil. Insert toothpics into the ends of the strips of marinated venison and hang each one from the top rack.
5. LEAVING THE DOOR OPEN SLIGHTLY (for air circulation and to let moisture escape) cook the strips for 4 to 6 hours until they are thoroughly dry but not brittle or mushy. when you bend the meat it should seperate but not break.
6. Store in airtight container or resealable bags!!! ENJOY!! You can also make this jerky in your dehydrator. following the manufacture directions

CRACKED BLACK PEPPER JERKY image

Number Of Ingredients 7

1 cup of Worcestershire sauce
1/4 cup of soy sauce
2 tablespoons of canning salt
3 tablespoons of fine grind black pepper
1 tablespoon garlic powder
1 tablespoon of onion powder
1 1/2 teaspoons of MortonÂ® Tender QuickÂ® curing mix

Steps:

Combine all the ingredients in a small bowl, blending well. Place 5 lbs of sliced beef or venison into a large ziploc bag, pour the marinade over the meat. Close the bag, using your fingers, work the marinade around all of the meat pieces, carefully, making sure each piece is thoroughly coated in marinade. Remove as much air as possible from the bag, seal. Place the meat in the fridge for 18-24 hours. Once the meat is laid out on the rack to dry, season with cracked (or coarse) black pepper. Dry using your favorite method, as desired. We generally use our Nesco food dehydrator set at 165F for 4-5 hours.