Venison Jerky

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Preparation:

Combine all ingredients except venison in 2-gallon sealable bag. Add meat and mix very well, covering all surfaces of the venison. Place in Sub-Zero refrigerator for 24 hours.

To Dehydrate:
Remove and lay strips of meat over surface of 4 Wolf dehydration racks. Position oven racks at rack positions 1, 3, 4 and 5. Place prepared racks of meat in Wolf oven. Place door stop on door latch. Touch or turn oven to Dehydrate** at 140°F for 3 to 4 hours, turning jerky over after 1 1/2 hours. Continue to dehydrate or until meat is dry to the touch. Remove from oven, cool and place in airtight container.

Makes 1 1/2 pounds.
    
* To make slicing easier, slightly freeze meat before slicing.

** Follow the Wolf oven’s Use and Care Guide to prepare the oven for dehydration.