Venison Jerky

Treat yourself to a flavorful and protein-packed venison jerky, an authentic Paleo dish that embodies the spirit of the great outdoors. Perfect for a hearty lunch, this easy-to-make snack is rich in nutrients and ideal for those on the go.

Ingredients

• Venison (deer meat) - 500 grams
• Soy sauce (or coconut aminos) - 60 ml
• Worcestershire sauce - 30 ml
• Honey - 1 tablespoon
• Garlic powder - 1 teaspoon
• Onion powder - 1 teaspoon
• Black pepper - 1 teaspoon
• Smoked paprika - 1 teaspoon
• Cayenne pepper - 1/2 teaspoon
• Salt - 1 teaspoon

Steps

1. Slice the venison into thin strips, about 0.5 cm thick, against the grain for tenderness.
2. In a bowl, combine soy sauce, Worcestershire sauce, honey, garlic powder, onion powder, black pepper, smoked paprika, cayenne pepper, and salt to create the marinade.
3. Add the venison strips to the marinade, ensuring they are fully coated, and refrigerate for at least 4 hours or overnight for best flavor.
4. Preheat your oven to 70°C (160°F) or set a dehydrator to the same temperature.
5. Arrange the marinated venison strips in a single layer on a baking sheet lined with parchment paper or on dehydrator trays.
6. Place the baking sheet in the oven or the trays in the dehydrator and dry the meat for 4 to 6 hours, flipping the strips halfway through, until the jerky is dry but still slightly pliable.
7. Remove from the oven or dehydrator and let cool completely before storing in an airtight container.

Nutrition

• Calories: 220
• Protein: 38 g
• Carbs: 6 g
• Fiber: 0 g
• Sugar: 3 g
• Sodium: 900 mg
• Cholesterol: 90 mg
• Total Fat: 5 g
• Saturated Fat: 2 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Low in carbohydrates, making it suitable for low-carb and Paleo diets.

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