Corkscrew Deer Jerky

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 that will excite your taste buds!

Course Beef Jerky

Cuisine American

Type Game Jerky

Flavor Savory

Prep Time 30

Cook Time 4 30

Total Time 5

Servings

Calories 128kcal

Author Will

Equipment

Excalibur Dehydrator

Ingredients

Lean Meat

1 lb Venison or Beef Roast

Marinade

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

Instructions

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.
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. Visit my page on slicing jerky for more information. I used my Weston Jerky Slicer when making this recipe.
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.
Dry with your favorite jerky making method. I used my Excalibur Dehydrator and dried for 4.5 hours at 165F.
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.

Notes

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

Nutrition