We are big fans of venison jerky around here! Now, there are probably as many jerky recipes as there are folks who make it, but this one is sweet and flavorful…and our favorite. Hope you give it a try and enjoy!

Jerky

1/2 cup olive oil
1 cup soy sauce or Bragg’s Liquid Aminos
3 tablespoons brown sugar
3 cloves garlic, minced
1 teaspoon ground ginger, or 1 tablespoon grated fresh ginger
2 tablespoons balsamic vinegar

Combine and mix thoroughly. Layer with thinly cut (1/8 – 1/4-inch or so) strips of venison and marinate meat at least overnight in the refrigerator…it takes on more flavor as it sits. This makes about 2 1/2 cups marinade – enough to coat a tightly-packed gallon bucket full of meat.

Lay out on dehydrator trays and dry thoroughly. We have also experimented with fire-drying and oven-drying. However you dry it, make sure it is kept at a safe temperature and well-dried when done. We keep the finished jerky in the fridge or freezer and it quickly disappears. (It’s a great protein snack, after all…)

Do you have a favorite venison recipe?