Alright, so I got my hands on some good deer meat a little while back. Been meaning to make a batch of jerky, and this time I thought, let’s go for a barbecue flavor. I’ve done plenty of classic peppered jerky, but wanted to switch it up.
My Process Kicked Off With the Meat Prep
First thing, I pulled that venison out of the freezer and let it thaw most of the way in the fridge. You want it still a bit firm, makes slicing a whole lot easier. I got my sharpest knife out. This is key, a dull knife will just tear the meat and frustrate you.
I started by trimming off any visible fat and that silver skin stuff. Fat doesn’t dry well and can make the jerky go bad quicker. It’s a bit tedious, not gonna lie, but you gotta do it. Once that was done, I started slicing. I aimed for about a quarter-inch thick strips, going against the grain. Some folks like it with the grain for a chewier jerky, but against is my preference for tenderness.
Mixing Up the Barbecue Marinade
Okay, for the barbecue magic. I didn’t use a fancy pre-made sauce. I like to mix my own. Here’s roughly what I threw into a big bowl:
- Ketchup: About a cup, just regular stuff.
- Brown Sugar: Maybe half a cup, packed. Gives it that sweetness.
- Worcestershire Sauce: A good few splashes, probably a quarter cup.
- Apple Cider Vinegar: A couple of tablespoons, for a bit of tang.
- Smoked Paprika: This is important for that smoky flavor. I used a tablespoon or two.
- Garlic Powder: A hefty teaspoon.
- Onion Powder: Same, a hefty teaspoon.
- Black Pepper: Freshly ground, a good amount.
- A pinch of Cayenne: Just a little kick, optional really.
- Liquid Smoke: Just a teaspoon or so. A little goes a long way with this stuff.
I whisked all that together until it was smooth. Then, I tossed all my venison strips into the bowl with the marinade. Got my hands in there and made sure every piece was nicely coated. Covered the bowl with plastic wrap and stuck it in the fridge. I let it marinate for a good 24 hours. Some people do less, some do more, but 24 hours seems to be the sweet spot for me to get that flavor deep in there.
Drying Time – The Dehydrator Gets to Work
The next day, it was time to dry. I pulled the meat out of the marinade. You want to get some of the excess marinade off, so I laid the strips out on some paper towels and patted them down a bit. You don’t want them dripping wet going into the dehydrator.
I have a pretty basic dehydrator, nothing fancy. I started laying the strips onto the trays, making sure they weren’t overlapping. You need good air circulation around each piece for them to dry evenly. Filled up all my trays.
I set my dehydrator to around 160°F (that’s about 70°C). Then, it’s just a waiting game. This batch took about 6 hours. I started checking them around the 4-hour mark. You’re looking for jerky that’s dry to the touch but will bend and crack a little, not snap like a twig. If it snaps, it’s overdone for my taste. I like a little chewiness. I pulled pieces off as they got done, because some of the thinner ones finish faster.
Cooling and Enjoying the Goods
Once all the jerky was out of the dehydrator, I let it cool completely on a wire rack. This is important before you store it, otherwise, you can get condensation. After it was totally cool, I packed most of it into a big glass jar with a tight lid. Some went into a zip-top bag for quicker snacking.
And the verdict? Man, it turned out pretty darn good. Nice smoky, sweet, and tangy barbecue flavor. The venison took on the marinade really well. It’s got a good chew, and it’s just satisfying to make your own. Definitely a recipe I’ll be doing again. It’s a bit of work, sure, but totally worth it when you’re snacking on homemade jerky.
