This Balsamic Vinegar Deer Jerky tastes fantastic! I am a big fan of balsamic vinegar and thought that it would make some really good tasting jerky. I was right!
This jerky was made out of the same roast that I made my Jimmy's Teriyaki Deer Jerky recipe. That is also a great recipe! I started by slicing the roast into ¼" strips.
Partially freeze the meat to make it easier to slice even and consistent pieces. I marinated the meat for 20 hours and then drained in this colander.
I dried this jerky on my Excalibur Dehydrator. This jerky only took 3.5hrs to dry to my liking. I started it at 165F for 2.5 hours and then turned down to 145F for the remaining time.
My buddy who also loves Balsmic Vinegar said that he could have used a little more in the recipe. I made it with 2 tablespoon of vinegar, but you might want to taste the marinade and add a little more to suit your taste. The 2 tablespoon was perfect for me, just the right amount of sweetness!
For more in depth directions on how to dry your beef or deer jerky, visit my page Jerky Making Methods or click on the pictures below.
- 1 lb Venison Roast
- 2 tablespoon balsamic vinegar
- ¼ cup + 2 tablespoon worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon mustard powder
- ½ teaspoon pepper
- ¼ teaspoon Prague Powder #1 (curing salt)
- Trim all visible fat from the venison and place in freezer for an hour or two to partially freeze.
- While the meat is in the freezer, combine all the ingredients in a bowl or ziplock bag and mix well.
- Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky.
- Add sliced venison to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
- After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander.
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