Lean deer meat marinated in beer and spices to perfection overnight, then dehydrated. The jerky takes a while to make, but it is relatively easy, and well worth the wait. My whole family loves it and I bet yours will too.
Ingredients
- lean venison: 2 pound (cut into thin strips)
- beer (such as Budweiser®): 1 bottle (12 fluid ounce bottle)
- soy sauce: 0.5 cup
- Worcestershire sauce: 0.5 cup
- salt: 1 Tbsp
- fresh garlic: 1 tsp (minced)
- curry powder: 1 tsp
- ground black pepper: 0.5 tsp (to taste)
- ground ginger: 0.5 tsp
Metric Conversion
Stages of cooking
-
Removing all fat and gristle from venison.
-
Mix venison with beer, soy sauce, Worcestershire, salt, garlic, curry powder, black pepper, and ginger together in a medium stainless steel bowl. Cover and refrigerate for at least 8 hours, or overnight.
-
Remove venison from the marinade and shake off excess. Discard the remaining marinade.
-
Place the meat on the racks of a dehydrator, so that there is room for the air to flow evenly over all of the pieces.
-
Let dehydrate to desired consistency according to individual appliance instructions, 6 to 8 hours.
