Venison Jerky Pepper Crust

Name: Hirsch-Jerky Pfefferkruste
Total time: 7 h
Ingredients: 15 g Schwarzer Pfeffer, grob gestoßen; 5 g Weißer Pfeffer, grob gestoßen; 5 g Rosa Pfeffer; 12 g Meersalz; 50 ml Sojasauce; 6 g Knoblauchgranulat; 20 ml Worcestershire-Sauce

Pepper CrustGameDehydratingMedium7-9 hrs70-72 °C65-70 °CBeech

Boldly seasoned venison jerky with an aromatic pepper crust made from several types of pepper. The combination of black, white, and pink pepper creates a complex spiciness with floral aromas. This jerky is a true treat for pepper lovers and game meat enthusiasts.

Ingredients(for 1 kg)

Black pepper, coarsely crushed15 g

White pepper, coarsely crushed5 g

Pink pepper5 g

Sea salt12 g

Soy sauce50 ml

Garlic granules6 g

Worcestershire sauce20 ml

Instructions

Preparation & Brining

20 min + 8 hrs

Trim the venison, slightly freeze and slice into 5 mm thick pieces. Mix soy sauce, Worcestershire sauce, salt and garlic granules. Marinate the meat strips for 8 hours in the refrigerator.

Applying Pepper Crust

15 min

Remove meat strips from the brine and pat dry thoroughly. Mix all pepper varieties and spread on a flat plate. Press each strip through the pepper mixture on both sides, pressing firmly so an even crust adheres.

Dehydrating

7-9 hrs

Place strips with spacing on dehydrator racks and dry at 65-70 °C. After 4 hours, carefully flip without damaging the pepper crust. The jerky is ready when it is dry and pliable and the crust adheres firmly.

Cooling & Storage

20 min

Allow jerky to cool completely. Store in airtight jars or vacuum bags. The pepper crust stays particularly crispy with dry storage.

Pro Tip

Crush the peppercorns coarsely in a mortar, do not grind finely – this creates pieces of varying sizes that provide interesting texture and aromatic complexity.

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