Venison Jerky with Juniper Berries

Name: Hirsch-Jerky mit Wacholderbeeren
Total time: 6 h
Ingredients: 1000 g Hirschfleisch (Oberschale); 60 ml Sojasauce; 20 ml Worcestersauce; 6 g Wacholderbeeren (gemörsert); 4 g Knoblauchpulver; 4 g Schwarzer Pfeffer (grob gemahlen); 10 g Brauner Zucker

MarinadeGameDehydratingEasy6-8 hrs70 °C

Thinly sliced venison is marinated in a spiced mixture with juniper berries and garlic, then gently dehydrated. Drying time is 6–8 hours at 70 °C depending on slice thickness. The result is an aromatic, shelf-stable jerky with a typical wild, savory flavor.

Ingredients(for 1 kg)

Venison (top round)1000 g

Soy sauce60 ml

Worcestershire sauce20 ml

Juniper berries (crushed)6 g

Garlic powder4 g

Black pepper (coarsely ground)4 g

Brown sugar10 g

Instructions

Preparation

30 min + 12–24 hours marinating

Remove sinew and fat from venison, lightly freeze, and cut into 3–4 mm thin strips across the grain. Mix all marinade ingredients, submerge strips completely, and marinate 12–24 hours in the refrigerator.

Dehydrating

6–8 hours

Pat marinade off strips and lay them in a single layer on dehydrator racks. Dehydrate at 70 °C for 6–8 hours until strips crack slightly when bent but do not snap. For food safety, post-heat in oven at 80 °C for 10 minutes after dehydrating.

Cooling & Storage

1–2 hours

Allow jerky to cool completely on the rack before packaging. Store in airtight containers or vacuum bags at room temperature for up to 2 weeks or in the refrigerator for up to 2 months.

Pro Tip

Briefly freeze the meat before slicing (about 1–2 hours in the freezer) – this makes it much easier to cut uniformly thin slices.

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