Venison Jerky

• 3 pounds lean venison meat
• 1/2 ounce kosher salt
• 1 teaspoon tinted cure mix (curing salt)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 2 ounces worcestershire sauce
• 1 ounce brandy
• 1 teaspoon juniper berries, lightly toasted and cracked
• 1 ounce madeira wine
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• 2 ounces orange zest

1. Slice the venison thin, about 1/4 inch thick, into strips, against the grain.
2. Mix all of the ingredients other than the venison in a mixing bowl and then roll the slices of venison in the mixture.
3. Let the venison marinate in the mixture in a refrigerator for at least 24 hours.
4. Drain the liquid off of the meat and lay on oiled drying racks.
5. Cold smoke* for 2 hours.
6. Dry at about 80 degrees for 24 hours, preferably in a food dehydrator.
7. At Toasted Oak Grill & Market, we turn the oven to 100 degrees for 1 hour, then shut it off.
8. We place the meat on racks that are then placed in the pre-warmed oven, and, using a wooden spoon, prop the door open slightly and let the residual heat begin the drying process.
9. Store in an airtight container up to 1 month.

lean venison meat, kosher salt, salt, onion powder, garlic, black pepper, worcestershire sauce, brandy, juniper berries, madeira wine, fresh rosemary, fresh thyme, orange zest

Taken from www.foodrepublic.com/recipes/venison-jerky-recipe/ (may not work)