Saturday, January 18, 2014

Peppered Deer Jerky

Peppered Deer Jerky heading
for the dehydrator. 
By far one of the most frequently asked questions I get asked after having a successful deer season is when I am going to start making deer jerky. Typically, I have only made my Spicy'n'Sweet Deer Jerky which has also turned into one of most popular post, but that's not the case anymore. I began experimenting with popular types of jerky and have tried to put my own twist on them. 

The peppered style jerky was one of the first ones I began to try; I took this one thinking that it would be the easiest one to make. I was partially right, but still this is a simplistic yet complex jerky to try or should I say alter to get it the way I thought it was great. Since I did all the experimenting now the most difficult take for you will be operating a pepper grinder. 

Ingredients
1 ½ lbs – Strips of Jerky Meat (Venison or Beef)
½ Cup – Soy Sauce
 ½ Cup – Worcestershire Sauce 
¼ Cup – Honey 
2 Tbsp. – Liquid Smoke (Hickory) 
1 Tbsp. – Finely Ground Black Pepper
1 tsp. – Onion Powder
1 tsp. – Garlic Powder 
To Taste – Coarse Ground Black Pepper


This recipe starts by creating the marinade. Combine the Soy Sauce, Worcestershire Sauce, honey, Liquid Smoke, finely Ground Pepper, Onion Powder, and Garlic Powder into a pour a whisk together. Once the marinade is thoroughly mixed pour it over the jerky meat in a container that can be sealed. Make sure all the meat is covered with marinade and seal container. Allow it to marinade for 12 to 36 hours.

After removing the jerky strips from the marinade lay them out and apply the coarse ground black pepper over the strips. The strips can be laid out on the trays for the dehydrator if you wish. With this step apply as much or as little pepper as you would like, this is where you can customize how potent your pepper flavor is of your jerky. I would err on the side of caution a go a little lighter if you are concerned because if you remember the original marinade had already had a tablespoon of ground pepper as well to provide flavor.

Now that you have the strips peppered and placed on the trays, place the trays in the dehydrator. I normally allow mine to run at 165 for four to five hours and this gives the jerky the perfect crisp outside with a tender body. This can vary depending on the type of dehydrator you use or style of dehydration you use. With this last step you must know your equipment and experiment to see what works best for you. 

4 comments:

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