Wild Boar Jerky Smoked Paprika
Bold wild boar jerky with an intense smoked paprika spice blend that perfectly complements the natural game flavor of the meat. The combination of sweet and hot smoked paprika gives the jerky a deep, smoky note with pleasant warmth. A rustic jerky for those who appreciate robust flavors.
Ingredients(for 1 kg)
Instructions
Meat Preparation
30 minCarefully remove all fat, sinew and silver skin from the wild boar meat – fat can turn rancid during drying. Slightly freeze the meat and cut into uniform 4-5 mm thick strips against the grain.
Seasoning & Marinating
10 min + 12 hrsMix all dry ingredients with soy sauce to form a paste. Rub the meat strips evenly, place in a zip bag, press out air and marinate for 12 hours in the refrigerator. Turn occasionally.
Dehydrating
8-10 hrsPat strips dry and spread on dehydrator racks. Dry at 65-70 °C. Since wild boar meat is often denser than venison, drying time may be longer. Check for the first time after 5 hours and flip if needed.
Quality Control & Storage
15 minTest jerky for pliability: it should bend without breaking. Allow to cool completely and store in airtight containers. Shelf life up to 3 weeks at room temperature, longer when refrigerated.
Pro Tip
Wild boar meat has more flavor than beef – so use the smoked paprika generously. Meat from the back or leg works best for jerky.
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.