Asian Spiced Venison Jerky
A venison jerky that's packed with the great flavors of ginger, soy sauce, and a kick of spice from a serrano pepper. OH SO GOOD!
- ⅔ cup soy sauce
- ⅓ cup beef broth or cold water
- 1 whole serrano chili stem removed
- 1 tablespoon lemon juice
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ginger powder
- ¼ teaspoon curing salt optional
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 with the chili in a blender and blend until the chili can no longer be seen.
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 in depth instructions.
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 and dried for 3 hours at 165F and 1.5 hours at 145F.
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.
- Use curing salt or celery juice powder to extend the life of the jerky
- Add extra chili's for a spicier jerky
- Soak the venison in cold water and salt for an hour before marinating to eliminate any gamey flavor
- Substitute beef for venison if you don't have any
Calories: 143kcal | Carbohydrates: 5g | Protein: 24g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 77mg | Sodium: 1951mg | Potassium: 370mg | Fiber: 1g | Sugar: 3g | Vitamin C: 1mg | Calcium: 11mg | Iron: 4mg