Southwestern Wild Game Jerky
2 lbs. of game steak, trimmed of any fat or sinew, and sliced into strips
WildCheff Smoky Paprika Chile Blend Seasoning (available at www.wildcheff.com)
1/4 Cup Worcestershire sauce
1 tablespoon Liquid Smoke
In a 9×13 baking pan, lay out pieces of game meat.
Season both sides of meat with desired amount of WC Smoky Paprika Blend.
In a small bowl, whisk together the Worcestershire and Liquid Smoke, and then pour over the meat.
Cover pan with plastic wrap and place into the refrigerator overnight.
In the morning, pre-heat oven to 300 degrees. Allow pan to come to room temperature, and then place pan into the oven for 20 minutes. (This will help kill any potential bacteria).
Remove from oven and allow meat to cool. Place meat into dehydrator and follow recommended manufacturer instructions. You are looking to maintain a constant temp of 130-140 degrees during the drying process.
When jerky is done, place into vacuum sealed bags.
Note: Jerky for this recipe is good for 30 days. If you desire to stretch the shelf-life to 9 months, add oxygen absorber to your packaging.
WildCheff’s Insight on Wild Game Jerky
Making Wild Game Jerky is another great option to for making the most out of what you harvest. My recommendations would be to start with either waterfowl breast or venison bottom or top round steaks. Ground burger can be used, but traditional jerky is made with meat that resembles steak.
Whether you make jerky at home, or have it prepared for you, the flavor you achieve is derived from the seasoning you choose. I am partial to WildCheff seasoning blends as they are preservative-free, which is a great match for wild game, due to its free range qualities.
If you would like to receive a FREE WildCheff Guide on making wild game jerky, visit www.wildcheff.com and request the guide through the Contact Us link.