This simple Wild Game Jerky marinade doesn’t lack in flavor and is loaded with a powerful Sweet-n-Hot punch. The brown sugar delivers the Sweet and the smoked serrano chile peppers delivers a smokey crisp Heat. If you can’t find smoked serrano peppers you can always substitute with a few tablespoons of dried pepper flakes.
Be sure to slice your meat when it’s semi-defrosted. This will allow you to cut more uniform 1/4″ inch slices and it helps to avoid the knife from slipping while cutting. And while your at it, try slicing your game meat against the grain and with the grain for a few different varieties of Chew.
The Sweet-n-Hot Jerky Marinade works well with elk, venison, antelope, bighorn sheep and waterfowl.
If you are wondering which dehydrator I’m using… look no further than MEAT’s 6-Tray Dehydrator. Commercial grade without the commercial grade price tag. Dry fruits, dry vegetables, but most importantly, dry meat in their 6 Tray Dehydrator. The six stackable trays are perfect for all different kinds of jerky, plus the 360 degree circulation ensures even cooking for each piece. Temperature adjusts from 90 degrees all the way to 167 degrees Fahrenheit.
Ingredients
- 3 lbs elk or venison
- 1/2 cup brown sugar
- 1/4 cup soy sauce
- 1/4 cup worcestershire sauce
- 1/4 cup balsamic vinegar
- 1 tbsp granulated garlic powder
- 1 tbsp granulated onion powder
- 6-8 smoked serrano chile peppers, crushed
Instructions
- Semi-defrost the elk or venison meat to allow for easier slicing. Using a sharp blade, carefully slice the strips of game meat to be roughly ¼ inch thick.
- In a non-reactive bowl, combine remaining ingredients mixing well. Add the sliced meat to the marinade and stir to combine. Cover the bowl with plastic wrap or put in a Ziploc storage bag and seal. Refrigerate for 48 hours.
- Drain the meat in a colander to remove excess marinade. Lay jerky slices on stackable trays allowing ½ inch of spacing between each one. Set the dehydrator temperature to 140 degrees Fahrenheit and dry for 3-4 hours. Check the jerky after two hours and rotate trays. Checking the jerky allows you to remove smaller pieces of jerky that will dry faster. Remove the jerky when done and store in an airtight container or paper bag.