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Balsamic Vinegar Deer Jerky

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!
Course Snack
Cuisine deer jerky
Type Game Jerky
Flavor Savory, Sweet
Prep Time 1 hour
Cook Time 4 hours
Total Time 5 hours
Servings 5
Calories 185kcal
Author Will

Equipment

Ingredients

Lean Beef

Marinade

  • 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

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 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.
  • Dry with your favorite jerky making method. I used my Excalibur Dehydrator and dried for 2½ hours at 165F & 1 hour at 145F.

Nutrition

Calories: 185kcal | Carbohydrates: 4g | Protein: 24g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 169mg | Potassium: 318mg | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 1.8mg | Calcium: 20mg | Iron: 3mg