The right way to Make Spicy Venison Jerky

Spicy venison fruit snacks may additionally be an acceptable recipe title, since that’s how I’d finest classify this jerky. There’s some respectable spice to this jerky—however it’s not overwhelming. It might, nonetheless, be too scorching for youths. Additionally, whereas the recipe does name for bourbon within the marinade, there’s a step for burning off the alcohol. And the bourbon taste may be very delicate, correctly—removed from overpowering.

Recipe: How to Make Bourbon Cherry Chipotle Venison Jerky
Trim as a lot fats from the venison as doable to make sure that the jerky will maintain longer. Jack Hennessy

Earlier than we get into the recipe, listed here are some normal ideas with regards to making jerky:

  • Your hindquarter roasts (sirloin tip, prime spherical, and backside spherical) are nice decisions for entire muscle jerky.
  • The leaner the jerky, the longer it stays contemporary. So trim the meat of something aside from ruby-red venison.
  • {A partially} frozen roast (assume pulled from freezer and left in fridge for a day) is way simpler to trim and slice, versus a thawed roast.
  • Nitrites and nitrates from Insta Treatment #1 assist protect jerky and lengthen its shelf life whereas decreasing danger of botulism (a type of meals poisoning). You can too substitute celery juice powder, however in accordance with USDA, that technically isn’t curing your meat regardless of the presence of pure nitrates.
  • Curing jerky forward of marinating is as much as you. Some of us want to not devour artificial sodium nitrites and nitrates. They each do add that cured taste and can protect for longer whereas eliminating danger of botulism, however remains to be as much as you.
  • Lower your roasts in opposition to the grain for easier-to-eat jerky.
  • I want my jerky nearer to leather-based than comfortable and supple, however for those who like a little bit of softness when biting in, cut back the 140-degree dehydrating timeframe by 1 hour. (So 2 hours at 150, then 3 hours at 140.)
  • Lastly, you may smoke your jerky on a pellet grill or smoker. A regular 4 hours at 160 levels ought to work for this recipe, although I’d recommend checking at 3 1/2 hours to see if your required texture has been reached.


  • 1.75 lb. venison roast
  • 1/2 tsp. Insta Treatment #1
  • 1 cup bourbon
  • 15 oz. can of darkish candy cherries (pitted) in heavy syrup
  • 7 oz. can of chipotle peppers in adobo sauce
  • Freshly cracked coarse black pepper
  • Cooking oil spray
dehydrating venison jerky
Spray the dehydrator trays with cooking oil to forestall sticking. Jack Hennessy


  1. Whereas the roast remains to be barely frozen, trim any fascia, fats, and silver pores and skin from roast. Slice in opposition to the grain in 1/4-inch strips. Place the sliced venison in a mixing bowl and add the Insta Treatment #1. Combine with a spoon or rubber spatula and set within the fridge to remedy in a single day, as much as 24 hours.
  2. Make the marinade: Carry the bourbon to a boil in a saucepan, then decrease the warmth and simmer till it’s decreased by half and switch off the warmth. Pour the decreased bourbon right into a meals processor, then add the cherries together with their syrup, and the chipotle peppers together with the adobe sauce. Mix completely.
  3. Pour the marinade into the bowl with the cured venison, mixing it up along with your arms to verify the meat is completely coated. Marinate in a single day, as much as 24 hours.
  4. Spray the dehydrator trays with cooking oil to keep away from sticking, then prepare the venison strips on the trays. Dehydrate the venison for two hours at 150 levels, then for an additional 4 hours at 140 levels. (Shorten the time at 140 levels for a chewy jerky.)
  5. Let the jerky cool for 10 minutes then both serve or package deal.

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