Chipotle Venison Jerky
Obviously this recipe can be used to make virtually any sort of jerky, wild or domesticated. Duck or goose jerky spring to mind, but this would also be great with turkey, as turkey and chipotle seem to go so well together. What roast to use? Whatever one you have handy. Trim as much silverskin as you can off the meat, though, as this will turn into impenetrable sinews once they dry. You could also use backstrap, but that seems like a waste to me.
Prep Time30 mins
Cook Time0 mins
Total Time30 mins
Servings: 3 pounds jerky
- 5 to 7 pounds venison roast
- 1 cup soy sauce
- 2/3 cup sugar
- 1 cup chopped onion
- 1 head garlic, peeled and roughly chopped
- 1 7- ounce can of chipotles in adobo
- Juice of 2 limes
- 1 teaspoon of Instacure No. 1
- 2 tablespoons salt
Put the soy, sugar, onion, garlic, chipotles and the adobo sauce, lime juice, curing salt and enough water to fill the can of chipotles into the blender and blend until smooth. Taste it (it will be a bit zippy), and add salt if you need it -- the marinade should taste pretty salty.
Cut the venison roast against the grain into roughly 1/4 inch slices.
Mix the marinade into the meat really well. The slices are going to want to stick to each other, so you need to use your hands (wear gloves if you are very sensitive to chiles) to make sure each side of every slice gets well coated with this marinade. It's enough for a full 7 pounds of meat. Pack the mixture into a non-reactive (plastic, ceramic, stainless steel) container, cover and refrigerate for at least 24 hours, and up to 48 hours. How long you take it depends on your personal salt tolerance and on whether you plan on storing the finished jerky for months or not. If not, go less salty.
When you are ready, lay the meat on dehydrator trays in one layer. Don't let the slices of meat touch. Set the dehydrator to 160°F for 2 hours, then drop the temperature down to 145°F until the jerky is ready. You know this because the jerky is still sorta pliable, but when you bend it, the meat starts to fracture and crack a little -- this is how I like my jerky. All told, the jerky should be ready in about 6 hours. You can, if you are planning to store this at room temperature for a long time, dry it until the meat is brittle.
If you are using an oven, set the oven as low as it will go and use something to prop open the door, which lets air circulate inside the oven. If you have a convection oven, use it.
Store it in the fridge for uh... a long time. Or freeze it until the Second Coming. I vacuum seal packages of it and take them on road trips. They've been fine for weeks at room temperature this way.
Calories: 1192kcal | Carbohydrates: 67g | Protein: 181g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 638mg | Sodium: 10314mg | Potassium: 2627mg | Fiber: 9g | Sugar: 53g | Vitamin A: 3780IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 29mg