Sweet-n-Hot Elk Venison Jerky Recipe
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.
Servings: 4
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.
Notes
The Sweet-n-Hot Jerky Marinade works well with elk, venison, antelope, bighorn sheep and waterfowl.