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Peppered Venison Jerky
This Peppered Venison Jerky has an outstanding fresh cracked black pepper flavor!
Course
Snack
Cuisine
deer jerky
Type
Game Jerky
Flavor
Spicy, Sweet
Prep Time
1
hour
hour
Cook Time
4
hours
hours
Total Time
5
hours
hours
Servings
5
Calories
200
kcal
Author
Will
Equipment
Nesco Dehydrator
Colander
Ingredients
Lean Beef
1
lb
Venison Roast
Marinade
¾
cup
soy sauce
low sodium if wanting less salt
¼
cup
worcestershire sauce
½
tablespoon
pure ground pepper
¼
teaspoon
prague powder #1
Curing Salt
Toppings
¼
cup
coarsly ground fresh black pepper
enough to cover ONE side of each jerky strip
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 soy sauce, worcestershire, ground pepper, and curing salt 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.
Freshly grind about a ¼ cup of ground pepper in a bowl or plate.
Dredge ONE side of each jerky strip with your desired amount of fresh pepper
Dry with your favorite jerky making method. I used my
Nesco Dehydrator
and dried for 2 hours at 160F & 2 hour at 145F.
The jerky is finished when it bends and cracks, but does not break in half.
Nutrition
Serving:
70
g
|
Calories:
200
kcal
|
Carbohydrates:
5
g
|
Protein:
28
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Cholesterol:
70
mg
|
Sodium:
2111
mg
|
Potassium:
393
mg
|
Sugar:
1
g
|
Vitamin A:
10
IU
|
Vitamin C:
1.8
mg
|
Calcium:
30
mg
|
Iron:
3.8
mg