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Another Way To Create Venison Jerky
This past fall, an estimated 15 million hunters across America took to the woodlands, fields, deserts and mountains in search of nut, berry and native grass-fattened deer and elk. The estimated harvest for whitetail deer alone is about 500 million pounds! Throw in increased numbers of mule deer, blacktails and other varieties, plus an ever increasing number of elk that are now being stocked in several states in the East, and one begins to get a solid picture of how much delicious and healthy wild game is stuffing the larders of American sportsmen.
What to do with all the harvest became an increasingly important question for those wishing to take advantage of some of the healthiest foods in the world.
Our friend Scott Barnhart of Bensalem, Pennsylvania, provides some ways to enjoy the harvest that will bring smiles of delight to those lucky enough to benefit from his culinary skills.
Scott found that one of the great uses for the abundant harvest of venison in America is making jerky. This versatile and highly nutritious snack food was a staple in the diets of early American hunters and explorers and has been used extensively by others because it requires no refrigeration or other types of preservation in the field. The following recipe has worked great for Scott and his buddies. Here’s how he does it.
Scott’s Sweet & Spicy Venison Jerky
Prepare brine in a non-metal container using:
1⁄2 cup hot soy sauce
1⁄3 cup apple vinegar
2 cups water
3⁄4 cup brown sugar, packed
1⁄2 cup barbecue sauce
1 tsp. allspice
1 tsp. garlic powder
1 tsp. ground ginger
1 tsp. chili powder
2 tsp. salt
1 tsp. hot sauce (any variety)
1⁄2 tsp. Liquid Smoke (hickory)
3 lbs. venison or other lean meat (making sure all fat has been removed)
Cut venison or other meat in slices 1⁄4 inch thick by 1 inch wide.
Place strips of meat in plastic or glass container and cover completely with brine. Cover container with lid or plastic wrap. Place in refrigerator for 12 to 24 hours, mixing occasionally.
Remove meat strips and dry on paper towels. Place in shallow container and dry for one hour.
Skewer one end of each strip with toothpick and hang meat strips from wire rack in top of smoker. Fire smoker with favorite wood chips and smoke for 8 to 10 hours.
Jerky can also be prepared by placing meat strips in a dehydrator for 12 hours or by baking in a shallow cookie sheet at the lowest setting of an oven for four to six hours.