Venison Jerky

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Yield: Makes 1 1/2 pounds

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

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

To dehydrate:

Remove and lay strips of meat over surface of 4 Wolf dehydration racks.
Position oven racks at rack positions 1, 3, 4 and 5.
Place prepared racks of meat in Wolf oven.
Place door stop on door latch.
Touch or turn oven to Dehydrate** at 140°F for 3 to 4 hours, turning jerky over after 1 1/2 hours.
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.