Best 2 Cracked Black Pepper Venison Jerky Recipes

Are you looking for a delectable snack that is not only flavorful but also packed with protein and nutrients? Look no further than homemade cracked black pepper venison jerky. This irresistible jerky is made from lean venison meat, which is marinated in a blend of tantalizing spices and seasonings, including cracked black pepper, to create a taste sensation that will leave you craving more. Whether you're an avid hunter or simply a lover of unique and delicious snacks, this recipe will guide you through the process of making cracked black pepper venison jerky that is sure to become a favorite among your friends and family.

Here are our top 2 tried and tested recipes!

CRACKED BLACK VENISON

Cracked Black Venison image

Tasty and spicy, this is a simple venison steak dish that is easy to make.

Provided by Mark

Categories Meat and Poultry Recipes Game Meats Venison

Time 1h10m

Yield 4

Number Of Ingredients 4

Ingredients

2 (1/2 pound) venison steaks
2 teaspoons cracked black pepper
2 teaspoons coarse salt
1 tablespoon unsalted butter

Steps:

Season venison steaks with pepper and salt. Melt butter in a small saucepan over low heat; skim off solids (the 'milky' substance that forms) and discard. Transfer butter to a large skillet and heat over high heat.
Saute venison steaks in skillet for about 3 minutes each side, then reduce heat to medium and cook for about 10 minutes each side for rare steaks, 15 minutes each side for medium. Remove from heat and let stand for 2 to 3 minutes before slicing into long strips. Serve immediately.

Nutrition Facts : Calories 150.8 calories, Carbohydrate 0.7 g, Cholesterol 93.4 mg, Fat 5.6 g, Fiber 0.3 g, Protein 23.3 g, SaturatedFat 2.9 g, Sodium 924.5 mg

MIKE'S PEPPERED BEEF JERKY

Mike's Peppered Beef Jerky image

If you like the peppered beef jerky in the bag, you will absolutely love this.

Provided by Michael D.

Categories Appetizers and Snacks Meat and Poultry Jerky Recipes

Time P1DT10h25m

Yield 24

Number Of Ingredients 13

Ingredients

4 pounds very lean beef, visible fat trimmed and cut against the grain into 1/4 inch-thick strips
¾ cup Worcestershire sauce
¾ cup soy sauce
1 ½ tablespoons brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon ground black pepper
1 teaspoon liquid smoke, or more to taste
¼ teaspoon cayenne pepper
¼ teaspoon coriander seeds
¾ cup water, or as needed
¼ teaspoon coriander seeds
¼ teaspoon ground black pepper to taste

Steps:

Place beef strips on a solid, level surface. Firmly pound beef with the tenderizing side of a meat mallet until the meat fibers are slightly broken but the strips still hold their shape.
Mix Worcestershire sauce, soy sauce, brown sugar, onion powder, garlic powder, black pepper, liquid smoke, cayenne pepper, and coriander seeds in a large bowl until brown sugar has dissolved.
Place beef strips into the bowl; add enough water to allow marinade to cover the meat. Stir to incorporate water and submerge the beef in marinade, cover the bowl, and refrigerate for 24 hours.
Preheat oven to 300 degrees F (150 degrees C).
Remove beef strips from marinade, shake off excess, and lay the strips onto oven-proof racks. Do not overlap the strips.
Bake the beef strips in the preheated oven until an instant-read thermometer inserted into the thickest strip reads at least 150 degrees F (65 degrees C).
Remove strips from oven and place onto racks of a food dehydrator so the strips don't overlap.
If desired, sprinkle strips with more coriander seeds and black pepper.
Turn on the dehydrator, set machine's temperature for 155 degrees F (70 degrees C), and dry the jerky until leathery, about 9 hours. Rotate the racks from top to bottom every 1 1/2 hours for even drying. A piece of jerky should crack but not break in half when folded. Store in refrigerator.

Nutrition Facts : Calories 169.2 calories, Carbohydrate 3.8 g, Cholesterol 68 mg, Fat 4 g, Fiber 0.2 g, Protein 27.9 g, SaturatedFat 1.3 g, Sodium 569.1 mg, Sugar 2 g

Tips:

Choose the right venison: Use venison from a healthy, young deer. The meat should be lean and have a mild flavor.
Trim the venison: Remove all fat and silver skin from the venison. This will help the jerky to dry evenly and prevent it from becoming tough.
Slice the venison thinly: The thinner the venison is sliced, the faster it will dry. Aim for slices that are about 1/4 inch thick.
Marinate the venison: Marinating the venison in a flavorful mixture will help to tenderize it and add flavor. Use a marinade that contains acidic ingredients, such as lemon juice or vinegar, to help break down the proteins in the meat.
Dry the venison: After the venison has been marinated, it needs to be dried before it can be smoked. You can do this by patting the venison dry with paper towels or by using a dehydrator.
Smoke the venison: Smoking the venison will add a delicious smoky flavor and help to preserve it. Use a smoker that is set to a low temperature (between 140°F and 160°F) and smoke the venison for 6-8 hours, or until it is dry and firm.
Store the venison jerky: Once the venison jerky is finished, it can be stored in an airtight container at room temperature for up to 2 weeks. It can also be stored in the refrigerator for up to 6 months or in the freezer for up to a year.

Conclusion:

Cracked black pepper venison jerky is a delicious and nutritious snack that is perfect for on-the-go. It is easy to make and can be customized to your own taste preferences. With a little planning and effort, you can enjoy homemade venison jerky that is sure to impress your friends and family.