Beer Marinated Deer Jerky
Ingredients
- lean venison (907 grams)
- beer (355 milliliters)
- soy sauce (120 milliliters)
- Worcestershire sauce (120 milliliters)
- salt (15 grams)
- minced fresh garlic (5 grams)
- curry powder (5 grams)
- ground black pepper (2.5 grams)
- ground ginger (2.5 grams)
Instructions
- Removing any fat and gristle from the venison.
- Mix venison with beer, soy sauce, Worcestershire, salt, garlic, curry powder, black pepper, and ginger together in a medium stainless steel bowl. Cover and refrigerate for at least 8 hours, or overnight.
- Remove the venison from the marinade, shaking off excess. Discard the remaining marinade.
- Place meat on the racks of a dehydrator so that there is room for the air to circulate.
- Dehydrate meat to desired consistency according to manufacturer's instructions, 6 to 8 hours.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 78
- fat: 1 g
- sats: 0 g
- carbs: 3 g
- fibre: 0 g
- protein: 11 g
- salt: 0.991 g