Recipe Origin America
Rating
No Reviews
Servings 6
Preparation
Cook 3 hours 03:00
Ready in 3 hours 03:00
Difficulty Challenging
Cooking Method Smoke
Ingredients Wild game
Equipment Smoker
Recipe Type Appetizer Snack
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Peppered Venison Jerky

Peppered Venison Jerky

Jerky could be considered a food group around our house. Fortunately, for our children, we are always testing out new jerky recipes. 

No matter what big game animal we prepare, our family will eat anything that remotely resembles jerky, simply for the smoked flavors. Peppered Venison Jerky is one of our favorites.

When slicing meat for jerky, the traditional cut is in strips that go with the grain. For an easy to chew cut, meat can be sliced across the grain. 

This recipe is from Tiffany’s book Cooking Big Game. To buy this book, and many more, visit here.

Ingredients

1 quart water

1/4 cup Morton Tender Quick or curing salt

1/4 cup white sugar

1 tablespoon black pepper, plus additional to taste

1/2 tablespoon white pepper

2 teaspoons granulated onion

2 teaspoons liquid smoke

1 teaspoon liquid garlic or granulated garlic

2 to 3 pounds venison, cut into strips

Recipe Directions

  1. In a large ceramic or glass bowl, mix all the brine ingredients with a wire whisk until salt and sugar are dissolved. 

  2. Add the venison, mix thoroughly, and put a plate on top to be sure all the meat remains submerged. Refrigerate for 8 to10 hours, stirring occasionally. 

  3. Drain the brine and remove the meat. Do not rinse the meat. If additional pepper flavor is desired, grind fresh black pepper on the venison at this time. 

  4. Pat dry or place on racks and let air dry for up to 1 hour. 

  5. Follow smoking directions on your smoker. Cooking times vary greatly, depending on make and model of the smoker and outside weather conditions. Try to keep the temperature of the smoker between 150 and 200 degrees F (66 to 93 degrees C). Check for doneness after 3 hours. 

  6. Larger cuts of jerky can be finished on a baking sheet in the oven at 165 degrees F (74 degrees C), checking every 15 minutes. 

  7. When the jerky is done, place it in a glass bowl and cover with plastic wrap until cool. Keep refrigerated or freeze if storing for an extended period of time.

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Recipe Origin America
Rating
No Reviews
Servings 6
Preparation
Cook 3 hours 03:00
Ready in 3 hours 03:00
Difficulty Challenging
Cooking Method Smoke
Ingredients Wild game
Equipment Smoker
Recipe Type Appetizer Snack
Share: