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KEEP SCREEN ON

Yield: Makes 1 1/2 pounds

Ingredients
Ingredients
1/4 cup cracked black pepper

1/4 cup kosher salt

1/4 cup onion powder

1/4 cup Worcestershire sauce

2 teaspoons garlic powder

1 teaspoon paprika

3 pounds venison roast, cut in thin strips, 1 inch wide*

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Preparation Method

  1. Combine all ingredients except venison in 2-gallon sealable bag.
  2. Add meat and mix very well, covering all surfaces of the venison.
  3. Place in Sub-Zero refrigerator for 24 hours.

To dehydrate:

  1. Remove and lay strips of meat over surface of 4 Wolf dehydration racks.
  2. Position oven racks at rack positions 1, 3, 4 and 5.
  3. Place prepared racks of meat in Wolf oven.
  4. Place door stop on door latch.
  5. Touch or turn oven to Dehydrate** at 140°F for 3 to 4 hours, turning jerky over after 1 1/2 hours.
  6. Continue to dehydrate or until meat is dry to the touch. Remove from oven, cool and place in airtight container.

* To make slicing easier, slightly freeze meat before slicing.

** Follow the Wolf oven’s Use and Care Guide to prepare the oven for dehydration.