Peppered Venison Jerky
White Tail Deer Season still has one more week in this Lake of the Woods Area. Here’s another recipe to try for some of your fresh hunt.
This Peppered Venison Jerky has an outstanding fresh cracked black pepper flavor!
Hi! My name is Will and I live in Colorado with my beautiful wife. I love to hunt, fish, & make jerky. After making homemade jerky for over two decades, I started this website and published a Recipe Book to share some of my favorite recipes with you! Photo found on www.jerkyholic.com
Prep Time1 hour
Cook Time4 hours
Total Time5 hours
- Nesco Dehydrator
- 1 lb Venison Roast
- 3/4 cup soy sauce low sodium if wanting less salt
- 1/4 cup worcestershire sauce
- 1/2 tbsp pure ground pepper
- 1/4 tsp prague powder #1 Curing Salt
- 1/4 cup coarsly ground fresh black pepper enough to cover ONE side of each jerky strip
- Trim all visible fat from the venison and place in freezer for an hour or two to partially freeze.
- While the meat is in the freezer, combine the soy sauce, worcestershire, ground pepper, and curing salt in a bowl or ziplock bag and mix well.
- 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.
- Add sliced venison to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
- After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander.
- Freshly grind about a ¼ cup of ground pepper in a bowl or plate.
- Dredge ONE side of each jerky strip with your desired amount of fresh pepper
- Dry with your favorite jerky making method. I used my Nesco Dehydrator and dried for 2 hours at 160F & 2 hour at 145F.
- The jerky is finished when it bends and cracks, but does not break in half.