A good way to start your batch of jerky. A little sweet, a little spicy. It might take a few days to get the job done, but you’ll save a ton of money compared to store-bought jerky and make good use of game meats. Use this recipe with waterfowl and antlered game meats.
Basic Game Jerky
- 1 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1/4 cup Kosher salt
- 1/4 cup brown sugar
- 1 tablespoon freshly ground black pepper
- 1 tablespoon garlic powder
- 1 teaspoon cayenne pepper
- This is for 2 lbs of meat.
- Trim game meats of gristle and silver skin. Slice as thinly as possible. If needed, lighlty pound meat until of even thickness. Combine soy sauce and Worcestershire sauce in a medium bowl, add sliced meat and toss to coat evenly. Cover and refrigerate for 12 to 24 hours. Remove meat from marinade and pat dry.
- Combine Kosher salt with remaining ingredients. Coat meat evenly and stack sliced game, one on top of the other. Wrap with plastic wrap and refrigerate for 12 hours.
- Dry on racks in a 160 degree oven with the door open about 1/2 inch to allow moisture to escape. Average drying time is 4 hours, depending on meat thickness.
- Smoke at 200 degrees for 2 - 3 hours or until thoroughly dried.
- Jerky stored for more than a couple of weeks should be properly packaged and frozen.