Deer jerky is a culinary canvas, providing room for experimentation with spices.
A staple food for families in the northern United States and Canada, deer meat, or venison, is a high-protein, low-fat source of energy. When prepared with the the correct ratio of spices, this meat produces a tasty, low-weight energy source that is perfect for backpackers, road-trippers and hunters.
Salt
Salt not only brings out the flavor of the venison, but it also binds up water in the meat, which inhibits the growth of bacteria and mold. Use salt in a ratio of 1 teaspoon per pound of meat.
Pepper
Pepper is the other essential ingredient in venison jerky, providing spice and depth. Use in a ratio of 1 teaspoon per pound of deer meat as well. Fresh-cracked pepper provides the most flavor.
Worcestershire Sauce
Worcestershire sauce is a set of spices all its own. You get different flavors from different brands, but Worcestershire sauce has a distinct flavor that can only be described by listing its ingredients: vinegar, molasses, anchovies, onion, garlic, tamarind, clove and chili pepper. Use this sauce in a ratio of 1/6 cup to 1 pound of venison.
Onion
Nothing provides the flavor of a fresh ingredient, but substitute onion powder powder if necessary. Use half a freshly minced onion or 1/2 teaspoon onion powder per pound of meat. Use red onion to emphasize the game character of venison. Use white onion for a rounded finish.
Garlic
Even though there is a bit of garlic in Worcestershire sauce, additional garlic is needed to bring out the character of venison jerky. Use 1/2 teaspoon freshly minced garlic per pound of meat. Make sure the garlic is not sprouting: split the clove in half and look for a green sprout. Use another clove if spouting is present. Substitute 1/4 teaspoon of garlic powder if no fresh garlic is available.
Soy Sauce
Though soy sauce has its origins in the Asian continent, this ingredient has become essential in the production of venison jerky in North America. Use 2 tablespoons of soy sauce per pound of meat.
Optional: Liquid Smoke
This ingredient is only to be used if the meat is not smoked during its preparation. Use 1/2 teaspoon per pound of venison.
Optional: Teriyaki Sauce
For an Asian take on venison jerky, use 3 tablespoons teriyaki sauce per pound of meat.
Optional: Mustard Powder
Use a pinch of mustard powder to bring out a Carolinian mustard character. Do not combine with Teriyaki sauce.
Optional: Chili Powder
For added warmth and complexity, add chili powder at a ratio of 1/2 teaspoon per pound of meat. This can be combined with both mustard and teriyaki sauce.
Tags: pound meat, teaspoon pound, venison jerky, , ratio teaspoon pound, Worcestershire sauce