Name: Peppered Venison Jerky
Prep time: 600 min
Cook time: 180 min
Total time: 780 min
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)

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

Tiffany Haugen

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.

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Preparation 10

Cook 3

Ready in 13

Servings Servings

CourseSnack

InfluenceGlobal

DifficultyChallenging

MethodSmoke

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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