Maddog's Venison Jerky
Recipe by:
Maddog50
This is a sweet marinade with a little heat. I use it with great success on venison jerky, but beef or other meats can be used too.
Ready in 10 hours 20 mins
Added to favorites by 1 cooks
Ingredients
Makes: 1 1/2 pounds
- 1 (12 ounce) can or bottle beer (I use a bland pilsner-style American beer)
- 1/2 cup honey
- 1/2 cup turbinado raw cane sugar
- 2 tablespoons BBQ dry rub seasoning
- 1 tablespoon Sriracha(R) chili garlic sauce
- 1 tablespoon sea salt
- 1 teaspoon ground black pepper
- 3 pounds venison, cut into 1/4-inch-thick strips
Preparation method
Prep: 20 mins | Cook: 8 hours | Extra time: 2 hours, marinating1.
Place the marinade ingredients into a gallon-size zip top plastic bag and mix until the sugar has dissolved. Add the venison strips and mix to evenly coat. Press out the air, seal the bag, and marinate in the refrigerator 48 hours, mixing the meat in the bag twice to ensure even marination.
2.
Remove meat from the marinade and squeeze or wipe off excess marinade. Arrange meat strips in a food dehydrator, ensuring the strips are not touching each other.
3.
Dry at 165 degrees F until dry, about 8 hours. This can be cooked in a smoker at 165 degrees F as well.
BBQ seasoning note:
I use LaRue Tactical "Dillo Dust" dry rub, which contains: sugar, salt, paprika, chili, pepper, celery, garlic, and cumin.
Slicing the venison:I thaw the venison in the refrigerator, and slice 1/4-inch-thick when it is still partially frozen. It's easier to slice that way and will help you make uniform slices.
Last updated:
Mar 20 2013
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