1 cup water
1/4 cup soy
¼ cup Worcestershire sauce
1 tablespoon liquid smoke
6-8 juniper berries
1 tablespoon kosher salt
1 tablespoon red pepper
1 tablespoons brown sugar
1 tablespoon ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
½ teaspoon Instacure No. 1.
This marinade is for 3-4 lbs venison, beef would be tasty too I'd guess.
I like to slice it thin 1/4 - 3/8 max. The jerky has a lot of flavor that comes alive as it moistens in your mouth. I slice with the grain, and dehydrate until it's brittle and almost ready to break when bent in half. This helps to remove the temptation to just eat and swallow and instead suck on it and savor it.
Making it very dry like that preserves it well (not that I need to, it's almost all gone already from my kids and friends) but I always stash some to get me through summer and next fall.
I made 30 lbs venison this year, my excaliber dehydrator was running almost constantly from Thanksgiving to Christmas
1/4 cup soy
¼ cup Worcestershire sauce
1 tablespoon liquid smoke
6-8 juniper berries
1 tablespoon kosher salt
1 tablespoon red pepper
1 tablespoons brown sugar
1 tablespoon ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
½ teaspoon Instacure No. 1.
This marinade is for 3-4 lbs venison, beef would be tasty too I'd guess.
I like to slice it thin 1/4 - 3/8 max. The jerky has a lot of flavor that comes alive as it moistens in your mouth. I slice with the grain, and dehydrate until it's brittle and almost ready to break when bent in half. This helps to remove the temptation to just eat and swallow and instead suck on it and savor it.
Making it very dry like that preserves it well (not that I need to, it's almost all gone already from my kids and friends) but I always stash some to get me through summer and next fall.
I made 30 lbs venison this year, my excaliber dehydrator was running almost constantly from Thanksgiving to Christmas