Looking for a great venison jerky recipe with a little less salt and still great flavor, well than this recipe is for you. I like to experiment with my venison jerky recipes and found that by cutting the salt in this preparation and adding in a few high quality ingredients, you can create a great end product and stay on the healthier side.
3 pounds of venison steak
1/2 cup of water
1 teaspoon of liquid smoke
1 teaspoon of pepper
1 teaspoon of cayenne
1 teaspoon of garlic
1 teaspoon of chili powder
1 teaspoon of onion powder
4 tablespoons of reduced sodium salt
Slice the venison into 1/4″ thick strips. Add all of the ingredients together in a large bowl and add in the venison steak. Marinate the venison for 12-24 hours.
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 a little less salt, the result tastes great!