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.

Peppered Venison Jerky Recipe

0
reviews
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.
Preparation 10 hours
Cook 3 hours
Ready in 13 hours
Servings 6 Servings
CourseSnack
InfluenceGlobal
DifficultyChallenging
MethodSmoke

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

Equipment

  • dehydrated

Directions

  • In a large ceramic or glass bowl, mix all the brine ingredients with a wire whisk until salt and sugar are dissolved. 
  • 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. 
  • 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. 
  • Pat dry or place on racks and let air dry for up to 1 hour. 
  • Follow smoking directions on your smoker. Cooking times vary greatly, depending on the 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. 
  • 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. 
  • When the jerky is done, place it in a glass bowl and cover with plastic wrap until cool. Keep refrigerated or freeze if stored for an extended period of time.

Nutritional Information

Calories: 221kcalCarbohydrates: 10gProtein: 35gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 129mgSodium: 90mgPotassium: 503mgFiber: 1gSugar: 8gVitamin A: 6IUVitamin C: 1mgCalcium: 22mgIron: 5mg

More Jerky Recipes

Popular Recipe Ideas

Tiffany Haugen

About Tiffany Haugen

Tiffany Haugen has lived a semi-subsistence lifestyle for nearly 30 years. From the wild Arctic of Alaska to the jungles of Sumatra, Indonesia to her current home in the Pacific Northwest, hunting and fishing are what put Tiffany’s meals on the table.

Learn more about Tiffany Haugen
fire background
Signup to our newsletter today!

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.