Red wine isn't only for drinking, it makes a great addition to a fabulous tasting jerky recipe! I am a big fan of red wine, and this jerky has a great red wine flavor.
Slicing The Meat
I have been defrosting and using the venison in my freezer when making jerky over the past couple of months. Venison can be bought at many local butcher shops if you don't have any stashed away in your freezer.
I thawed my freezer packed venison roasts in a bowl of water in the refrigerator prior to slicing. Make sure to defrost any meat in the refrigerator and NOT on your kitchen counter. Submerging the meat in water will speed up the thawing process immensely.
After thawing and rinsing the deer roast, trim as much fat and silver skin as you can from the meat. Fat spoils faster than meat and will shorten the shelf life of the finished jerky.
Since I was going to use my Weston Jerky Slicer to cut the roast into jerky strips, I had to first slice the roast into 1″ thick pieces so they would fit into the slicer. Using a sharp knife really helps slice through meat that is not partially frozen. If you do not have a really sharp knife, you can put the meat back in the freezer for 1-2 hours to partially freeze/harden the meat so slicing evenly sized strips is easier. Visit my how to slice jerky page for more information on slicing meat for the perfect jerky.
To slice the perfect strips, I fed my venison steaks through the jerky slicer and it cut it perfectly like always. I LOVE this thing! You do not NEED this slicer, you can slice the meat by hand into strips. However, if you start making a lot of jerky, this thing is a must!
I made three different recipes out of this deer roast. You can see the roast separated into three 1lb piles in the above photo.
Related Page: Dozens of Jerky Recipes – Click Here!!!
Making The Marinade
This corkscrew deer jerky has some great ingredients such as wine, vinegar, salt, pepper, soy sauce... Most of these can already be found in your kitchen.
Start by adding all the ingredients in a ziplock bag or shallow bowl or dish. Add the jerky strips to the marinade and make sure that all the strips are covered fully with the marinade. Marinate in the refrigerator for 6-24 hours mixing the strips in the bag every 4 hours or so to make sure the strips marinate evenly.
After the jerky has finished marinating, strain the strips in a colander. The jerky will not soak up all the marinade and the excess will need to be removed.
Before adding to the dehydrator, oven, or smoker; pat the strips dry with paper towels. This helps speed up the drying process and also prevents the jerky from having a 'sticky' feel when finished.
I used my Excalibur Dehydrator when making this recipe. Above you can see the strips laid out on the dehydrator trays with space between them so air can flow around each piece and dry each strip evenly. You can also use an oven or smoker to make this recipe. For step by step instructions on how to use a dehydrator, oven, and smoker to make jerky; make sure to visit my How to Make Jerky page.
Testing For When The Jerky Is Finished
While drying the jerky, you want to start testing to see if it has finished at about the 3-4 hour mark. Take a piece of jerky out of the dehydrator, oven, or smoker and allow it to cool for 5 minutes to room temperature. Bend the jerky in half; it should bend and crack but not break in half. You will also see white fibers in the meat. The fibers are really visible when a piece is ripped in half.
If the jerky is not finished, continue drying for another hour and repeat the same process until the jerky is finished. 90% of the jerky i make is finished within 4-6 hours when using a dehydrator or oven and 6-9 hours when using a smoker. If pre-heating the meat in the oven, drying time can be as little as 2.5 hours.
It took about 4 ½ hours at 165°F to be done just right. The jerky turned out tasting very good. It has a little bit of a sour flavor from the red wine vinegar but also a nice berry taste from the wine.
The black pepper also gave this jerky a nice little spice that comes through towards the end of chewing a piece. If you are a big wine drinker, this is the jerky that will excite your taste buds! Anyone up for some wine and jerky after a long hard day at work? I am!
To make the jerky last as long as possible, curing salt will really help along with keeping in air tight containers. I have put together a page on storing jerky and steps you can take to make your jerky have an extended shelf life. Check it out!
Old Pro Tips:
- Trim all fat from the meat before marinating for longer lasting jerky once it’s finished drying
- Use curing salt or celery juice powder to extend the life of the jerky
- Marinate closer to 24 hours for the most intense flavor
- Any red wine can be used when making this jerky
For more in depth directions on how to dry your jerky, visit my page Jerky Making Methods.
- ¼ cup red wine
- 2 tablespoon soy sauce
- 1 tablespoon red wine vinegar
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup beef broth
- ¼ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon curing salt (optional)
- Trim all visible fat from the venison or beef and place in freezer for an hour or two to partially freeze.
- While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag.
- Add sliced venison or beef to the mixture in the ziplock bag or bowl and marinate for 6-24 hours in the refrigerator.
- After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.
- The jerky is finished when it bends and cracks, but does not break in half. White fibers will also be seen when the jerky is bent.