Wild Boar Jerky BBQ
Robust wild boar meat is refined with a smoky-sweet BBQ spice blend. The intense natural flavor of wild boar harmonizes excellently with smoked paprika and brown sugar. This jerky is a full-bodied taste experience for true meat lovers.
Ingredients(for 1 kg)
Instructions
Preparation
30 minutesCompletely trim wild boar meat of fat and sinew. Pre-freeze meat for 1-2 hours, then cut into 3-5 mm thin strips with or against the grain. Mix all dry spices into a homogeneous rub.
Rub & Marinate
15 min + 12-24 hoursMoisten meat strips with Worcestershire sauce, then thoroughly massage the BBQ rub in on both sides. Layer in an airtight container and marinate in the refrigerator at max. 4 °C for at least 12 hours.
Dehydrating
7-9 hoursPat strips dry on kitchen paper and lay out on dehydrator racks. Set dehydrator to 70 °C. Check core temperature with thermometer after 5 hours – at least 70 °C must be reached. Continue drying until desired consistency is achieved.
Finishing
20 minutesAllow jerky to cool completely. Consistency test: strip should bend without breaking and show white fiber cracks. Store in vacuum bags or hermetically sealed jars. Shelf stable at room temperature 1 week, refrigerated up to 4 weeks.
Pro Tip
Wild boar meat should always be heated to at least 70 °C core temperature due to the risk of trichinella. Never set the dehydrator below 70 °C and check the core temperature with a meat thermometer.
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