Chipotle Deer Jerky
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4.9
174 reviews
Excellent
Chipotle Deer Jerky
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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. Use hind leg roasts in deer, elk, pronghorn, etc.
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Ingredients
- 5 pounds venison roast
- 1 cup soy sauce
- 2/3 cup sugar
- 1 cup chopped onion
- 1 head garlic, peeled and roughly chopped
- 7 ounce can of chipotles in adobo
- Juice of 2 limes
- 1 teaspoon of Instacure No. 1 (optional)
- 2 tablespoons salt
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Instructions
- 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 5 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.
Notes
- If you want to try another flavor of jerky, use my duck jerky recipe and sub in venison. I also have a great smoked venison jerky recipe.
- This recipe makes about 3 pounds of finished jerky.
Nutrition Information
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Calories
237kcal
(12%)
Carbohydrates
13g
(4%)
Protein
36g
(72%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
128mg
(43%)
Sodium
2039mg
(85%)
Potassium
527mg
(15%)
Fiber
2g
(8%)
Sugar
10g
(20%)
Vitamin A
662IU
(13%)
Vitamin C
1mg
(1%)
Calcium
14mg
(1%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 15servings
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 13g | 4% |
| Protein | 36g | 72% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 128mg | 43% |
| Sodium | 2039mg | 85% |
| Potassium | 527mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 662IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
174 reviews
Excellent
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