Deer Jerky

003In my research days, I had a short stint with preserving food. I think it came about when I decided to research salt. Needless to say, looking up one thing had me delving further. I had a pretty intensive fling with pemmican (look it up), I don’t know why, but I needed to discover all I could about pemmican.

When I open up the freezer and stare at the piles of venison, I think hmm…..what to do? What to do? I took most of it and ground it into my own hamburgers (yum!), but what about the rest? JERKY. Talk about a traditional way of preserving food. And I have a dehydrator!

Venison Jerky

  • 2 lbs of venison
  • 1/4 cup apple cider vinegar
  • 1/2 cup coconut sugar
  • 2 tbsp pepper flakes
  • 1 tbsp salt
  • 2 tsp black pepper
  • 2 tsp chili powder
  • 1 tsp cumin

Let’s Make it Happen: I pulled my venison from the freezer and transferred it to a bowl, which I put in the fridge to thaw just a bit (don’t let it thaw completely). Next I got to slicing. Slice it as thinly as possible, without loosing part of a finger. Next I tossed it in a bowl with all the ingredients. Stir them. Dump them in a big baggie and put in the fridge. I let it marinate for 6 hours or so. Pull out the dehydrator. Evenly lay jerky out. Let it do its thing. I rotated mine every few hours. Once it has dried completely through, store in an airtight container. Enjoy!

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