Chipotle Deer Jerky
User Reviews
4.9
Chipotle Deer Jerky
Description
The Chipotle Deer Jerky recipe starts with venison roast cut thinly against the grain to ensure tenderness in the finished product. The marinade combines soy sauce, sugar, chopped onion and garlic, chipotles in adobo sauce, and lime juice to create a piquant and savory base. Instacure No. 1 is optional but aids in preservation and texture. Once blended, this salty and zesty marinade coats every piece of venison thoroughly before refrigerating for 24 to 48 hours. The longer soaking time affects saltiness and shelf-life. Although the drying step is not fully included, this preparation readies the meat for turning into jerky with a smoky, spicy, and slightly sweet balance, characteristic of chipotle peppers and lime.
This jerky can be a robust snack for outdoor activities or a portable protein source. Its flavor profile sets it apart from more traditional jerky styles due to the inclusion of chipotle peppers and lime juice, lending a smoky and tangy edge that pairs well with the natural wild game taste of venison.
The recipe notes inform that it yields about 3 pounds of finished jerky from 5 pounds of raw meat. For variation, other types of jerky using different meats or smoking methods can substitute venison and chipotle to diversify flavor.
Ingredients
- 5 pounds venison roast
- 1 cup soy sauce
- 2/3 cup sugar
- 1 cup onion chopped
- 1 garlic peeled and roughly chopped, head
- 7 ounce chipotles in adobo can of
- lime juice juice of 2 limes
- 1 teaspoon Instacure No. 1 optional
- 2 tablespoons salt
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
- This recipe yields about 3 pounds of finished jerky from 5 pounds of raw venison.
- You can substitute venison with duck meat in related jerky recipes using this marinade.
- The curing salt is optional but helps with preservation and texture; adjust marinating time according to salt tolerance and storage plans.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
You'll Also Love
