Soy Chile Venison Jerky
This tasty, simple recipe is a great way to make use of leftover raw venison.
- 1.25 lbs Cervena Venison (we used pieces from a Denver Leg)
- ½ Dried Ancho Chile (0.2 ounces)
- 1 large Dried Aji Amarillo Chile (0.5 ounces)
- 1 tsp Black Peppercorns
- ½ tsp Whole Allspice
- ½ tsp Aleppo Pepper
- 1 tsp Sea Salt
- ½ cup Tamari Soy Sauce
- 1 tsp Pink Salt / Instacure #1
- Juice of 1 Lemon
- 2 Tbsp Sugar
The recipe is adapted from Hank Shaw of Hunter Angler Gardener Cook. The spice blend here is a new approach, but the fantastic method is all his.