3. Cidered Jerky
And now it is time for something completely different! Most jerky recipes rely on spices and sauces to offer a hot or succulent flavor, but the majority of them steer clear of non-traditional ingredients. If you are feeling adventurous and want to try something that any cider enthusiast is virtually certain to love, then make your next batch of deer jerky with the cider approach.
Directions:
1. Cut 1 ½ to two pounds of venison into strips.
2. Make your marinade from the following ingredients:
· ¼ cup of apple cider vinegar
· ¼ cup of Worcestershire sauce
· 1 teaspoon of kosher or smoked salt
· 2 tablespoons of light brown packed sugar
· ½ teaspoon of ground black pepper
· 1 teaspoon of dried garlic powder
· ½ teaspoon of dried mushroom powder.
3. Place the marinade and meat strips into a Ziplock bag. Refrigerate the bag for eight to 12 hours.
4. Put the strips of meat on dehydrator trays after removing any excess marinade. Place the dehydrator at 145 degrees Fahrenheit and leave it on until the strips are hard. In most cases, this will take approximately nine hours.
Photo by Chris Tan: CC BY 2.0