Cracked Black Pepper Venison Jerky

Ann McCue


First time I have tried making Jerky. Everyone loved it and it wasn't that hard to make!! will be making it again next year!! I found this recipe on free venison they have others that look good too.

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pounds sliced venison. mine came out just right. not to thin and not too thick. make sure they are all the same thickness or as close as you can get so get done at the same time. next time i might partially freeze the meat before slicing.


1 c
worcestershire sauce
1/4 c
soy sauce
2 Tbsp
canning salt
3 Tbsp
fine grind black pepper
1 Tbsp
garlic powder
1 Tbsp
onion powder
1 1/2 tsp
mortons tender quick curing mix

Directions Step-By-Step

Combine the marinade with the meat.
allow to marinate for 24 hours.
Remove from fridge and place the strips on paper towels.
Gently squeeze as much moisture as possible out of the meat
Preheat oven to 170 degrees
Line the bottom oven rack with tin foil.
Insert toothpics into the ends of the strips of marinated venison and hang each one from the top rack.
LEAVING THE DOOR OPEN SLIGHTLY (for air circulation and to let moisture escape) cook the strips for 4 to 6 hours until they are thoroughly dry but not brittle or mushy.
when you bend the meat it should seperate but not break.
Store in airtight container or resealable bags!!! ENJOY!!
You can also make this jerky in your dehydrator. following the manufacture directions

About this Recipe

Course/Dish: Other Snacks
Other Tag: Healthy
Hashtag: #venison