vension jerky Archives - Great Venison Cooking

Sweet and Spicy Venison Jerky Recipe

September 8th, 2010 |

Author: Susan

I’ve been experimenting with venison jerky recipes. I don’t care for the traditional flavors of jerky, so I’m adding my own seasoning blends. Because venison meat works so well with Mediterranean flavors, I thought I’d use the spice blend I use for Shwarma. The result is a sweet and spice venison jerky. It’s almost like eating dessert. I really love it! I use my dehydrator to make the deer jerky, but you could use your oven too. If you want to smoke it, omit the liquid smoke from the recipe.

Recipe: Sweet and Spicy Venison Jerky

Ingredients

2 pounds boneless venison round roast, sliced into Â¼ wide strips
4 cups venison broth
2 tablespoons Frontier 5 spice powder
2 tablespoons meat tenderizer
2 teaspoons cumin
4 drops liquid smoke

Instructions

In a bowl, mix together all ingredients except the venison. Mix until the spices are dissolved as completely as possible.
Put the venison strips in a bowl and cover with the marinade.
Cover the bowl and marinate overnight (about 12 hours) in the refrigerator.
Place the venison on dehydrator sheets.
Dehydrate at 155Ëš for about 8 hours, until jerky is dry, but not brittle. Time will depend on how thick the meat slices are.

Quick Notes

Frontier Five Spice Powder is a blend of Cinnamon, fennel, cloves, star anise, and white pepper. If you canâ€™t find Frontier or a similar blend, you can just add these spices. Iâ€™m not sure what the ratio used in the blend is, but the Cinnamon and clove flavors are very dominant.

Cooking time (duration): 10

Number of servings (yield): 12

Meal type: snack

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