Sriracha Venison Jerky

- Ingredients - 

2 lbs venison, or other lean meat

3 tablespoons sriracha
2 tablespoons honey
1 tablespoon onion powder
1 tablespoon soy sauce
1 coin fresh ginger, minced
1 teaspoon coarse black pepper

- Tools - 

How To

Use the Jerky Board to slice the venison into even strips. Use either side of the board, depending on your own thickness preference.

Mix with marinade. Optional: Vacuum Seal and refrigerate overnight. This will more fully marinate the jerky meat.

Dehydrate at 155°F for 6-8 hours, until dry and chewy.


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