Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 364 kcal | 103 kcal |
| Protein | 50.6 g | 14.3 g |
| Fat | 10.2 g | 2.9 g |
| saturated | 6.3 g | 1.8 g |
| Carbohydrate | 13.7 g | 3.9 g |
| sugars | 9.8 g | 2.8 g |
| Fibre | 1.8 g | 0.5 g |
| Sodium | 864 mg | 245 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
Instructions
- Prepare your venison by removing the skin and refrigerating for 60 minutes.
- Cut the meat into thin slices of about 6 mm thickness.
- In a non-reactive bowl, mix the red pepper flakes,
- Worcestershire sauce, black pepper, onion powder, coconut aminos, honey, and sea salt.
- Add the slices of the jerky to the bowl, ensuring that the slices are well-coated with the marinade.
- Cover the mixing bowl and refrigerate for about a day or two while the venison marinates.
- Afterward, remove the marinated jerky from the refrigerator and place it on cooling racks to drain off the meat.
- Arrange the meat slices on your dehydrator trays, ensuring there's enough space between them.
- Set dehydrator to 71 °C and dehydrate for 5 hours.
- To test for doneness, bend the strip. If it cracks without breaking, it means the jerky is done.
- Store the jerky in vacuum seal bags or Ziploc bags.
