Wild Boar Jerky with Garlic and Pepper
Robust wild boar meat is refined with a hearty garlic-pepper marinade and dried into chewy, aromatic jerky. Wild boar has a more intense flavor than beef, which is optimally enhanced by the bold seasoning. Due to potential trichinosis risk in wild boar, post-heating to 80 °C core temperature is mandatory.
Ingredients(for 1 kg)
Instructions
Safety check & Preparation
30 minEnsure the wild boar meat has an official trichinosis certificate. Trim meat, removing all fat and sinew. Lightly freeze and cut into uniform 3 mm thin strips across the grain.
Marinating
12–24 hoursThoroughly mix all marinade ingredients. Fully submerge meat strips in marinade, marinate in a closed container for 12–24 hours in the refrigerator below 4 °C. Turn occasionally.
Dehydrating
7–9 hoursPat strips dry, lay in single layer on dehydrator racks. Dehydrate at 70 °C for 7–9 hours until strips are chewy and dry. Rotate racks halfway through for even results.
Safety post-heating
10–15 minutesPlace dehydrated jerky on a baking tray and heat in a preheated oven at 100 °C for 10–15 minutes until a core temperature of at least 80 °C is reached. This is mandatory for wild boar meat to kill any potential trichinae. Allow to cool completely before storage.
Pro Tip
Never make wild boar jerky without prior official trichinosis testing of the meat – this is legally required in Germany and vital for safety.
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