Had some left over meat from last year and worked up a new recipe
I had about 15 pounds of venison left in the freezer that I wanted to clear out to get ready for this season. I made a couple of batches of jerky using a kit but decided to work my own recipe up for the last batch.
- 5 pounds of venison
- 1.5 cups of soy sauce
- 1/2 cup maple syrup (the real stuff)
- 1/2 cup of whiskey
- 5 garlic cloves
- 1 table spoon garlic powder
- 5 table spoons of black pepper
- 2 table spoons crush red pepper
- 1 1/4 cup of water
Basically take all the ingredients other then the venison and combine in bowl then add that to the venison. Dry in either a dehydrator or oven until you have it how you like it. Change any of the amounts above to taste (but the above is what I used in the video)
One thought on “Maple Whiskey Venison Jerky”
I just made a batch that used less than 1/3 the amount of pepper that you used and I found it to be as much as I would ever want for what I would call a black pepper jerky. Making something spicier I would be inclined to use cayenne or other spicy pepper in the mix. I was disappointed that you gave no real critique of the recipe other than “pretty good”. I was hoping to get a sense of how sweet it is or how and how much did the whisky affect the flavor. I’m about to make another batch using 9 lbs of meat and am planning to make this have some sweetness to it, and trying to gauge how much syrup to add.