Rosemary Pear Deer Jerky

Fresh ingredients really give this jerky a great flavor that will have you wishing you made a bigger batch.

Course Beef Jerky, deer jerky, venison jerky

Cuisine American

Type Game Jerky

Flavor Savory

Prep Time 30

Cook Time 4 30

Total Time 5

Servings

Calories 186kcal

Author Will

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 blender and blend until the ingredients are fully mixed. Transfer to 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 Nesco Dehydrator and dried for 4 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.

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
Pre-soak venison for a couple hours in 2 cups water and 1 cup vinegar to remove 'gamey' flavor
Partially freeze meat before slicing for even strips