Cracked Pepper ’N Garlic Venison Jerky (2024)

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Ingredients

How to Prepare

Makes 5 lbs of Jerky

1. Slice the venison, with the grain of the meat, into slices between 1/4 to 1/8th of an inch thick.
2. Using the instructions supplied with the Cracked Pepper ‘N Garlic Blend Jerky Kit, measure andmix thecure and spice in the supplied shaker bottle.
3. Lay the venison slices on a flat tray and season both sides withall the seasoning and cure in theshaker bottle. If there is anyseasoningon the tray, slide the venison slicesaround until alltheseasoning has adhered to the venison slices.
4. Transferthe seasoned venison into a NON-METALLIC container and refrigerate for24 hours. If the slices are thicker than 3/8”,increase curing time to 28 hours.

Oven Cooking Method (cooking time 1 to 1.25 hours)

1. Line the bottom of the oven with foil to catch any drippings.
2. Lay thevenison, with space between each slice,on a cooking rack or jerky screen sprayed with a non-stick cooking spray.
3. Cook at 200 degrees F. Theoven door should be held open a crack with tin foilball.
4. Check the jerky, with a meat thermometer, during the cooking process until the internal temperature reaches 165 degrees F. This will take approximately1 to 1 1/4 hours. Taste the jerky to make sure it has the texture you like. Jerky made with Hi Mountain Jerky Kits will be moist and chewy, notdry and hard like commercially made jerky.

Smoker Cooking Method (cooking time 1.5 to 2 hours)

1. Prepare the venison slices as described in the Oven Cooking Method
2. Set the smoker to 200 degrees F.
3. Check the jerky, with a meat thermometer, during the cooking process until the internal temperature reaches 165 degrees F. This will take approximately1 1/2 to 2 hours. Taste the jerky to make sure it has the texture you like.

For more delicious recipes, visit Hi Mountain Seasonings Recipe Library.