Bison Jerky Pepper
Lean bison meat with a robust pepper crust produces a rustic and spicy jerky. The mix of black, white and pink pepper creates a complex heat with floral notes. The bison meat with its mild, slightly sweet character is the ideal base for this pepper specialty.
Ingredients(for 1 kg)
Instructions
Cut meat
20 min + 1 hour freeze timeCarefully trim bison meat and pre-freeze for 1 hour. Cut into uniform 4-5 mm strips against the grain. The lean bison meat cuts into particularly uniform strips.
Base marinating
10 min + 10-12 hoursStir curing salt, soy sauce and raw cane sugar into a base marinade. Turn meat strips in it until all are completely coated. Marinate covered for 10-12 hours at 4 °C in the refrigerator.
Apply pepper crust
10 minutesRemove marinated strips from refrigerator and lightly pat dry. Mix the three pepper varieties on a flat plate. Press meat strips into the pepper mixture on both sides and lightly press so the grains adhere. Place on dehydrator racks.
Dehydrate & Finish
6-8 hoursPreheat dehydrator to 70 °C and dehydrate jerky for 6-8 hours. Check core temperature after 5 hours, must be at least 70 °C. Allow to cool, perform bend test. Vacuum sealed in refrigerator up to 4 weeks or at room temperature 1-2 weeks.
Pro Tip
For a particularly pronounced pepper crust, coarsely crack the pepper in a mortar rather than grinding. Press the different pepper varieties directly onto the moist strips just before drying so they adhere better.
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