This venison jerky recipe adds a double dose of black pepper to add some added heat. Add in some beer, soy sauce and some Worcestershire and you have yourself a winning combination of flavor. How can you go wrong with these listed ingredients. Add or subtract pepper depending on how peppery or hot you like the flavor. When making venison jerky recipes, never be afraid to experiment with flavors and ingredient amounts. Add in more or less of each of the items listed for the venison jerky recipe.
2 pounds of venison steak slice into 1/4 inch strips
3 cups of beer, amber or lager depending on which flavor you like
2 cups soy sauce
1/2 cup Worcestershire sauce
2 tablespoons cracked black pepper
2 additional tablespoons black pepper to distribute on the meat to taste
Combine the venison jerky recipe ingredients in a large bowl. Add in 2 tablespoons of the pepper into the marinade. Keep the other 2 to put on the meat before you dry it. Cover the bowl with saran, marinate the venison for 12 to 24 hours in the fridge. You can mix the venison in the marinade periodically to make sure it is distributed properly.
Take the venison out of the fridge. Sprinkle more of the pepper onto the meat depending on how much you like. Dry the venison jerky using your favorite drying method. You can dry this venison jerky recipe in the oven or by using a dehydrator.