Sugarhouse Maple Wild Game Jerky

Click here to see largerMaking wild game jerky is another great option for maximizing your valuable wild game harvest. This recipe calls for the use of a dehydrator – a solid investment, as it can be used to preserve seasonal fruits, vegetables, and, of course, to prepare your own jerky. Chef Corriveau taps a great product in his line of products with this recipe, the WildCheff Maple Balsamic Vinegar.

Once you understand the basics of crafting your own jerky, you can play with the flavor combinations ranging from sweet to savory. It’s all a matter of individual preference. 

TIPS FROM THE CHEF:

• When making jerky from freshly harvested meat, the wild meat should not exceed 7 days old.
• Use either waterfowl breast or venison bottom or top round steaks.
• If you are using waterfowl, be sure to remove the skin from the breast. 
• If you like your jerky chewy, slice it across the grain. For those who enjoy a tougher product that you can gnaw on for a longer time, slice it with the grain.

Ingredients

3 pounds waterfowl breast meat, or venison steak, sliced into thin strips
WildCheff Canadian Steak Rub
4 tablespoons WildCheff Maple
Balsamic Vinegar
1/2 cup worcestershire sauce
1/2 cup low-sodium soy sauce 

Directions

Using a sharp knife, slice your venison (or breast meat) into ¼-inch strips. Place meat into a 9×13 baking pan. Season the meat liberally with the WC Canadian Steak Rub.

In a large bowl or pan, combine the liquid marinade ingredients and whisk to thoroughly mix.

Cover the seasoned meat with the marinade. Cover the pan with plastic wrap and place it in refrigerator overnight or up to 24 hours, stirring occasionally to make sure all the meat stays covered by the marinade.  Drain the marinade.

Place meat into your dehydrator trays so the pieces are not touching and follow recommended manufacturer instructions. Set the dehydrator to 155° and dehydrate for about 6 to 12 hours. Check the jerky periodically to see that it does not get over-dried. It’s done when it is completely dry yet still pliable, not crumbly. It should be stored in a paper bag (not in an air-tight container) and eaten within a month.

BONUS

Find Chef Corriveau’s Southwestern Wild Game Jerky recipe here.

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