Ingredients:

  • 1 kg (2.2 lbs) Lean Venison Roast (Haunch or Leg), trimmed of all silver skin and fat
  • 120 ml (½ cup) Low-Sodium Soy Sauce
  • 60 ml (¼ cup) Worcestershire Sauce
  • 60 ml (¼ cup) Water
  • 1 tbsp (15 ml) Liquid Smoke (Hickory or Mesquite flavour)
  • 1 tbsp (15 ml) Apple Cider Vinegar
  • 2 tbsp (30g) Dark Brown Sugar, packed
  • 1 tbsp (15g) Fine Sea Salt (Adjust if using curing salt)
  • 1 tbsp (15 ml) Onion Powder
  • 1 tbsp (15 ml) Garlic Powder
  • 1 tbsp (15 ml) Smoked Paprika
  • 2 tsp (10g) Freshly Cracked Black Pepper, coarse grind
  • ½ tsp (2.5 ml) Cayenne Pepper (optional, for a kick)
  • 1 tsp (5g) Pink Curing Salt (Prague Powder #1, optional)

Instructions:

  1. Prepare the Venison: Thoroughly trim all visible fat and silver skin from the venison. Place the trimmed meat in the freezer for 60 to 90 minutes until very firm but not completely solid (this is crucial for thin slicing). Using a sharp knife, slice the semi-frozen meat into thin strips, aiming for 3 mm (⅛ inch) thickness, slicing against the grain for tender jerky or with the grain for chewy jerky.
  2. Mix the Marinade: In a large, non-reactive bowl, whisk together the Soy Sauce, Worcestershire, Water, Liquid Smoke, Vinegar, Brown Sugar, Sea Salt, Onion Powder, Garlic Powder, Smoked Paprika, Black Pepper, and Cayenne Pepper (if using). Whisk until the sugar and salt are completely dissolved. Add Pink Curing Salt now, if using.
  3. Marinate the Meat: Transfer the sliced venison strips into the marinade. Ensure every piece is fully submerged. Transfer the mixture into a large zip-top bag, squeeze out the air, and refrigerate for a minimum of 12 hours, up to 24 hours. Turn the bag occasionally.
  4. Prep for Dehydration: Remove the meat from the marinade and discard the liquid. Lay the strips out flat on several layers of paper towels and press down firmly with more paper towels. Removing this surface moisture is vital for achieving a proper texture and speeding up drying time.
  5. Dehydrate the Jerky: Arrange the strips on dehydrator trays or oven racks, ensuring no pieces are overlapping. If using an oven, set it to 60°C – 75°C (140°F – 165°F) and prop the door open slightly. If using a dehydrator, set it to 63°C (145°F) for the first hour, then reduce to 55°C (130°F). Dry for 5 to 8 hours, rotating trays every 2 hours.
  6. Test and Finish: After 5 hours, check the jerky. It should be firm, dark, and dry. When you bend a piece, it should crack but not snap easily, and no moisture should seep out. Allow the jerky to cool completely on the racks for at least one hour. Store in an airtight container.