Prep Time::15 mins
Additional Time:: 14 hrs
Total Time:: 14 hrs 15 mins
Servings::16
Ingredients
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2 pounds lean venison, cut into thin strips
1 (12 fluid ounce) can or bottle beer (such as Budweiser®)
½ cup soy sauce
½ cup Worcestershire sauce
1 tablespoon salt
1 teaspoon minced fresh garlic
1 teaspoon curry powder
½ teaspoon ground black pepper, or more to taste
½ teaspoon ground ginger
Directions
Removing any fat and gristle from venison.
Mix venison with beer, soy sauce, Worcestershire, salt, garlic, curry powder, black pepper, and ginger together in a medium stainless steel bowl. Cover and refrigerate for at least 8 hours, or overnight.
Remove venison from marinade, shaking off excess. Discard remaining marinade.
Place meat on the racks of a dehydrator so that there is room for the air to circulate.
Dehydrate meat to desired consistency according to manufacturer's instructions, 6 to 8 hours.
Cook's Note:
Your dehydrator may have other time specifications for jerky. If it does, follow the time recommendations for beef jerky.
Editor's Note:
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.