Description
Lean deer meat marinated in beer and spices to perfection overnight, then dehydrated. The jerky takes a while to make, but it is relatively easy, and well worth the wait. My whole family loves it and I bet yours will too.
Ingredients
- 2 pounds lean venison, cut into thin strips
- 1 (12 fluid ounce) can or bottle beer (such as Budweiser®)
- ½ cup soy sauce
- ½ cup Worcestershire sauce
- 1 tablespoon salt
- 1 teaspoon minced fresh garlic
- 1 teaspoon curry powder
- ½ teaspoon ground black pepper, or more to taste
- ½ teaspoon ground ginger
Instructions
- Removing all fat and gristle from venison.
- Mix venison with beer
- soy sauce
- Worcestershire
- salt
- garlic
- curry powder
- black pepper
- and ginger together in a medium stainless steel bowl. Cover and refrigerate for at least 8 hours
- or overnight.
- Remove venison from the marinade and shake off excess. Discard the remaining marinade.
- Place the meat on the racks of a dehydrator
- so that there is room for the air to flow evenly over all of the pieces.
- Let dehydrate to desired consistency according to individual appliance instructions
- 6 to 8 hours.
Prep Time: 15 mins
Total Time: 14 hrs 15 mins
Servings: 16