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First Light Deer Jerky
The inspiration for this jerky came from my love for a good breakfast sausage. This was the last of my venison from this past hunting season, and i'm thrilled the jerky turned out tasting great!
Course
Snack
Cuisine
deer jerky
Type
Game Jerky
Flavor
Spicy
Prep Time
1
hour
hour
Cook Time
4
hours
hours
Total Time
5
hours
hours
Servings
5
Calories
114
kcal
Author
Will
Equipment
Nesco Dehydrator
Colander
Ingredients
Lean Protein
1
lb
Venison
Beef can also be used
Marinade
2
teaspoon
rubbed sage
1 ½
teaspoon
ground thyme
1
teaspoon
red pepper flakes
1
teaspoon
kosher salt
1
teaspoon
black pepper
1
teaspoon
cayenne pepper
½
teaspoon
garlic powder
¼
teaspoon
ground coriander
½
cup
cold water
Optional
¼
teaspoon
Curing Salt
Prague Powder #1
Instructions
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 the marinade ingredients in a bowl or ziplock bag and mix well.
Remove the meat from the freezer and slice ¼" strips with the grain for a chewy jerky. Cut against the grain for less of a chew.
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.
Place jerky strips on a
baking rack
on top of an aluminum lined cookie sheet
Place in a 300F pre-heated oven for 12 minutes.
Remove from oven and dry with your
favorite jerky making method
. I used my
Nesco Dehydrator
and dried for 2 hours at 160F & 1.5 hours at 145F.
The jerky is finished when it bends and cracks, but does not break in half.
Nutrition
Calories:
114
kcal
|
Carbohydrates:
1
g
|
Protein:
21
g
|
Fat:
2
g
|
Cholesterol:
77
mg
|
Sodium:
519
mg
|
Potassium:
303
mg
|
Vitamin A:
295
IU
|
Vitamin C:
0.4
mg
|
Calcium:
15
mg
|
Iron:
3.6
mg