A sweet and spicy Venison Jerky made at home in the oven.
You will need about 500g thinly sliced Venison for this – I used a back strap. Once you have your venison prepared you will need to make the following marinade for it:
Mix together the following ingredients to make the marinade:
- 1/2 Cup Coconut Sugar
- 1 Tbsp Black Pepper
- 1 Tbsp Onion Powder
- 1 Tbsp Garlic Salt
- 2 Tbsp Smokey BBQ Sauce
- 1 Tsp Smoked Paprika
- 1 Tsp Habanero Hot Sauce – Recipe here (or similar)
- 1/2 Cup Worcestershire Sauce
- 1/2 Cup Teriyaki Sauce
- 1/3 Cup Soy Sauce
Add your marinade to the Venison, mix well and place in fridge for 48 hours. Give it a mix half way through.
After 48 hours, prepare your venison on toothpicks on an oven rack (see image below) and wipe away excess marinade.
Preheat the oven to 150c on bake. Place your rack of jerky in the oven, close the door fully and turn the temp down to 135c. Bake at 135c for 10 minutes – (I took this step from a food safety article I read on meat and poultry.)
After 10 minutes, turn the oven temp down to 60c, turn on fan-bake and open the door a bit to allow for airflow. Leave it in on these settings for 3-4 hours. Check after 3 and decide how dry/chewy you’d like the final product.
If you cut your meat against the grain, you will get a chewier jerky.
Once finished, allow the jerky to completely air dry/cool for a couple of hours then store in an airtight container at room temp.
Try not to eat it all at once!