Jerky is a form of preserving meat for later consumption. When you make jerky, you do not need refrigeration because the process dehydrates the meat, leaving behind a low-fat, highly seasoned, chewy treat. Venison from deer is an especially good choice for making jerky because the meat is already lean and its slightly gamy flavor pairs well with spicy jerky seasonings, such as those found in this recipe.
Instructions
1. Marinate the venison in the marinade of your choice for 24 hours in a bowl. Soy sauce and Worcestershire sauce are popular options.
2. Remove the venison from the marinade and pat dry.
3. Combine the salt, sugar and spices in a clean, small bowl.
4. Place the meat into a large, clean bowl, and cover it thoroughly with the spice mix. Rub the spices into all sides of the meat to ensure complete coating.
5. Let the meat dry in an oven, smoker or dehydrator for until the desired texture has been attained. This will vary depending upon the amount of meat you have and the drying method used.
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