Venison Jerky Cranberry
Tender venison is refined with a sweet-tart cranberry marinade and gently dehydrated. The fruit acid of the cranberries tenderizes the meat and provides a pleasant sweetness. The result is an aromatic jerky with a fine game note and fruity finish.
Ingredients(for 1 kg)
Instructions
Preparation
30 min + 12 hrs marinatingRemove sinew and fat from the venison, slightly freeze and cut into 5 mm thick strips against the grain. Mix all marinade ingredients, submerge the meat completely and marinate covered in the refrigerator for at least 12 hours.
Draining & Preparation
15 minRemove the meat strips from the marinade, drain on paper towels and pat dry. Arrange evenly on dehydrator racks or a baking rack lined with parchment paper, ensuring pieces do not touch.
Dehydrating
6-8 hrsDehydrate at 65-70 °C in a food dehydrator or oven (convection, leave oven door slightly ajar). Flip after 4 hours. The jerky is ready when it bends without breaking and shows no moist spots.
Cooling & Storage
30 minAllow jerky to cool completely on a rack. Store in an airtight container or vacuum bag. Shelf life is up to 2 weeks at room temperature, up to 6 weeks refrigerated.
Pro Tip
Place the meat in the freezer for 1-2 hours before slicing – this makes it much easier to cut evenly.
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