Holtham’s Venison Jerky
by Michael Holtham
- You will need 3 pounds of lean venison meat, sliced thin
- 1 thumb of ginger, sliced
- 1¼ cups dark brown sugar
- 1 Tbsp. garlic powder
- 1 Tbsp. onion powder
- 2 Tbsp. hot sauce (Mike likes Sriracha)
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. soy sauce
- ½ cup dry red wine
- 2 tsp. ground black pepper
- 2 Tbsp. smoked sea salt
- 3 cups cold water
Mix all wet Ingredients and the sliced ginger in a saucepan and bring to a simmer. When wet ingredients heat up, add all other ingredients, while stirring slowly.
When the salt and brown sugar have completely dissolved, place the marinade in a large bowl and allow it to cool in the refrigerator. When marinade is roughly at 40°c, add all of the sliced venison and cover with plastic wrap. Let it marinate for 24 to 36 hours stirring every 6 to 8 hours. Place the meat on food
dehydrator trays and let dry for 18-24 hours, checking every so often and rotating trays as needed to allow even drying. (You can also use an oven set at 200°F with a hot pad in the oven). You don’t want to dehydrate the meat so much that it gets crispy, so later in the drying process it is important to keep a close eye on the jerky.
When the venison reaches desired texture, remove and enjoy. Store jerky in large plastic bags, in the refrigerator, and in your cold weather jacket pockets.