Best Cracked Black Pepper Venison Jerky Recipes

SWEET AND SPICY VENISON JERKY

Sweet and Spicy Venison Jerky image

Sweet, with a kick to it.

Provided by Kristi Whittington

Categories Appetizers and Snacks Meat and Poultry Jerky Recipes

Time P1DT4h15m

Yield 8

Number Of Ingredients 12

Ingredients

½ cup brown sugar
1 tablespoon ground black pepper
1 tablespoon onion powder
1 tablespoon garlic salt
1 tablespoon lemon juice
3 tablespoons liquid smoke flavoring
1 teaspoon paprika
1 teaspoon hot pepper sauce
½ cup Worcestershire sauce
½ cup teriyaki sauce
⅓ cup soy sauce
1 pound venison, cut into 1/4 thick strips

Steps:

Whisk together the sugar, black pepper, onion powder, garlic salt, lemon juice, liquid smoke, paprika, hot pepper sauce, Worcestershire sauce, teriyaki sauce, and soy sauce in a large glass or ceramic bowl. Add the venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours. Mix the venison a few times as it marinates to ensure even absorption of the marinade.
Remove the venison strips from the marinade and squeeze off excess. Discard the remaining marinade. Arrange the venison on the racks of a food dehydrator so that it does not overlap.
Dry the venison on High until dry but still pliable, about 4 hours. The jerky should bend without breaking. Store the jerky in an airtight container or in a resealable plastic bag.

Nutrition Facts : Calories 207.5 calories, Carbohydrate 22.1 g, Cholesterol 48.2 mg, Fat 6.5 g, Fiber 0.5 g, Protein 15 g, SaturatedFat 1.3 g, Sodium 2186.4 mg, Sugar 18.1 g

CRACKED BLACK PEPPER VENISON JERKY

Cracked Black Pepper Venison Jerky image

First time I have tried making Jerky. Everyone loved it and it wasn't that hard to make!! will be making it again next year!! I found this recipe on free venison recipes.com. they have others that look good too.

Provided by Ann McCue

Categories Other Snacks

Number Of Ingredients 9

Ingredients

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