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Sriracha Venison Jerky
Ingredients
2 lbs Venison, or other lean meat ( beef eye round works well)
Marinade
3 Tablespoons sriracha
2 Tablespoons honey
1 Tablespoon onion powder
1 Tablespoon soy sauce
1 Coin fresh ginger, minced
1 Teaspoon coarse black pepper
Directions
Slice meat to desired thickness (1/8 to 1/4 ") You can use a
meat slicer
or slice by hand ( Pro Tip: Slightly frozen meat makes thin slicing easier)
Combine marinade ingredients in a bowl
Mix meat with marinade. Optional:
Vacuum Seal
and refrigerate overnight. This will more fully marinate the jerky meat
Dehydrate
at 155°F for 6-8 hours, until dry and chewy.
Sriracha Venison Jerky
From the Weston Kitchen
Ingredients
2 lbs Venison, or other lean meat ( beef eye round works well)
Marinade
3 Tablespoons sriracha
2 Tablespoons honey
1 Tablespoon onion powder
1 Tablespoon soy sauce
1 Coin fresh ginger, minced
1 Teaspoon coarse black pepper
Directions
Slice meat to desired thickness (1/8 to 1/4 ") You can use a
meat slicer
or slice by hand ( Pro Tip: Slightly frozen meat makes thin slicing easier)
Combine marinade ingredients in a bowl
Mix meat with marinade. Optional:
Vacuum Seal
and refrigerate overnight. This will more fully marinate the jerky meat
Dehydrate
at 155°F for 6-8 hours, until dry and chewy.
RECIPE TAGS
Christmas
New Year's
Thanksgiving
Snack
Low-Fat
Beef
Game Meats
Related Products Category
Dehydrators
Vacuum Sealers & Bags
Meat Slicers
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