I like to include whiskey in venison jerky recipes to give them an added kick. With this venison jerky recipe we include some whiskey to add another layer of flavor. Most of the alcohol in the whiskey cooks off during the process leaving just the flavor. You can experiment with how much of the whiskey you include in your own venison jerky recipes. You may want to use a little more or less.
1 pound venison steak, cut into 1/4 inch strips
1 cup soy sauce
1/2 cup packed brown sugar
2 tablespoons Jack Daniels Whiskey
1 tablespoon ground paprika
3 cloves garlic minced
1/4 teaspoon salt
Add all of the ingredients together in a large bowl and add in the venison steak. Marinate the venison for 12-24 hours.
Like many of the other venison jerky recipes from the site, I used the following method to make the venison jerky in my home oven.
For this venison jerky recipe, I use the following tried and true drying method that utilizes my home oven.
Pull the venison from the fridge and use a paper towel to pat the pieces dry. Place the pieces on the skewers leaving space between each piece. Hang the skewers with the venison pieces across the oven rack. On the rack directly under neath, use either a baking sheet or foil to catch any of the grease that will drip down.
Preheat the oven to 170 degrees. This is a low and slow cooking process. Leave the door open just a bit. This process doesn’t cook the venison, it simply dries it into jerky. Leave the venison in the oven for 5-6 hours. check it periodically to make sure it isn’t cooking/sizzling. We just want to dry the venison not cook it.
After they are finished, remove them from the oven and let them cool for 10 minutes. Remove the venison jerky from the skewers and store them in a glass jar or ziploc bags to stay fresh so you can enjoy.
Although this venison jerky recipe uses jack daniels, use the whiskey of your choice. Experiment with the amount you use to get the perfect flavor you desire. Good luck and have fun!