Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 335 kcal | 95 kcal |
| Protein | 51.7 g | 14.6 g |
| Fat | 5.7 g | 1.6 g |
| saturated | 2 g | 0.6 g |
| Carbohydrate | 15.8 g | 4.5 g |
| sugars | 11.6 g | 3.3 g |
| Fibre | 1.3 g | 0.4 g |
| Sodium | 1398 mg | 396 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 2.2 kg of deer venison, sliced into 1/4-inch (0.6 cm) thick strips
- 1 1/4 cups soy sauce
- 5/8 cup Worcestershire sauce
- 5/8 cup brown sugar
- 4 3/4 tablespoons apple cider vinegar
- 2 1/2 tablespoons hot sauce (e.g., Tabasco or your preferred brand)
- 1 1/2 tablespoons garlic powder
- 1 1/2 tablespoons onion powder
- 2 1/2 teaspoons black pepper
- 2 1/2 teaspoons smoked paprika
- 1 1/4 teaspoons ground cumin
- 1 1/4 teaspoons chilli powder
- 5/8 teaspoon cayenne pepper (optional, for added heat)
Instructions
- In a large bowl, combine soy sauce, Worcestershire sauce, brown sugar, apple cider vinegar, hot sauce, garlic powder, onion powder, black pepper, smoked paprika, ground cumin, chilli powder, and cayenne pepper (if using). Stir well until the sugar is dissolved and the spices are evenly distributed.
- Add the sliced venison to the marinade and mix well to ensure all the pieces are thoroughly coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 8 hours, preferably 24 hours, to allow the flavours to penetrate the meat.
- Set your dehydrator to 71 °C. Please make sure that you have a drip tray to catch any drippings to ensure easy clean up.
- Remove the marinated venison from the refrigerator and let any excess marinade drip off the meat. Arrange the meat slices in a single layer on the wire rack, ensuring there is space between each piece for air circulation.
- Place the venison in the dehydrator and dry for 5 hours, or until the jerky is dry and leathery, but still slightly pliable.
- Allow the venison jerky to cool completely before transferring it to an airtight container. Store in a cool, dry place for up to 2 weeks.
