From a cut of deer meat in the freezer, I made some tasty jerky this week. The deer came from a nearby ranch. We had butchered it ourselves, so I had big pieces of leg meat to work with. If you have a dehydrator, jerky is simple to make. Good jerky requires lean meat and a little patience to remove the fat and sinew from the meat. Sinew left in the meat will cause the jerky to be tough. Sinew will not break down at the low cooking temperature used in making jerky.
3 lb venison leg meat trimmed and cut into strips
3/4 cup of tamari soy sauce
1/4 cup of worcestershire sauce
4 tbsp of sugar
1 tbsp of sambal chili paste
fresh cracked pepper
For the marinade mix soy, worcestershire sauce, sugar, and sambal in a bowl. Add the venison strips to the marinade and and leave it over night. The next day place the strips of meat onto the dehydrator racks and season them with fresh cracked pepper. Place the racks into the dehydrator and cook for 6 hours at a temperature of 130 degrees. If you don't have a dehydrator you can dry in your oven set at the same temperature although the time my vary. Place in a air tight container and should keep for weeks.