Venison Jerky

Preparation Time:

10 mins

Cooking Time:

8 hours

Serves:

2

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Just spicy enough, just chewy enough, just perfect!

Ingredients

1 kg Venison

1 tsp Cayenne pepper

1 tbsp Garlic powder

1 tbsp Cajun seasoning

1 tbsp Dried chilli flakes

1 bottle Worcestershire sauce

Method

  1. Cut the venison into cut into strips about 5mm thick, 2cm wide and 5cm long (approx.)
  2. Mix the Worcestershire sauce, garlic powder, chilli flakes, cayenne pepper and Cajun seasoning in a bowl.
  3. Pour the sauce over the venison. I do this in layers to ensure the chilli flakes are equally dispersed over all venison strips.
  4. Cover and place in the fridge for at least two hours but better still overnight
  5. Lay out the strips on a raised grated tray and place in an oven at 40oC.
  6. ‘Cook’ / dehydrate for about 8 hours but check regularly after about 5.
  7. Allow to cool and place in a Tupperware container and then enjoy at will.

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