Venison Jerky Juniper
Tender venison is seasoned with juniper, pepper, and salt and gently dehydrated. The bitter juniper notes harmonize perfectly with the robust wild flavor. A classic dried meat in the traditional hunter's style.
Ingredients(for 1 kg)
Instructions
Preparation
30 min + 12 hours restingRemove sinew and fat from meat, slightly freeze and cut into 3-5 mm thin strips against the grain. Mix all spices and Worcestershire sauce and thoroughly massage into the meat.
Marinating
12 hoursMarinate meat strips in a sealed zip-lock bag or covered bowl for at least 12 hours in the refrigerator at 4 °C. Turn occasionally.
Dehydrating
6-8 hoursRemove meat strips from marinade, pat dry with paper towels and spread on the dehydrator racks without touching. Dehydrate at 70 °C until a core temperature of 70 °C is reached and the jerky is flexible.
Check & Storage
15 minutesAllow jerky to cool to room temperature. Bend a piece – it should show white fibers without breaking. Store in airtight containers or vacuum bags. Shelf stable at room temperature 1-2 weeks, refrigerated up to 1 month.
Pro Tip
Freeze the meat for 1-2 hours before slicing to obtain evenly thin strips. Cut against the grain for more tender jerky or with the grain for more chew.
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