Happy New Year and Happy Monday (everyday is happy when you’re alive). It’s been a great kick off to the year, so here’s a recipe to keep the good feeling rolling. I should note – this isn’t one of those blog posts where you’ll read about “fitness goals” or “dieting”. You don’t need a New Year for health goals – just do them.
Let’s get started.
The Go Anywhere, Hunters’ DIY Snack.
This one’s for the hunters. For those who’ve bought either SUPP UP. No Bull, Whole Food Military Nutrition On The Go, or SUPP UP. No Bull, Whole Food Military Nutrition At Home, I’ve decided to hunt down (no pun intended) an alternative for the beef jerky recipe mentioned in both books (yes – it was that good I included it in both).
If you like hunting – and you really like hunting deer – you naturally want more than one way to enjoy your patiently earned prize.
Or maybe, you’re just not a fan of beef. Maybe it’s against you’re religion. Maybe you’re living in a country where you can’t get access to beef because of religion.
Whatever the reason, here’s an alternative jerky recipe – a Black Pepper Venison Jerky recipe – that’s pretty damn good.
Makes: 12 x 28 g ~ Servings / 340 g (0.75 lbs.)
Prep Time: 30 min.
Cook Time: 4 hrs.
Marinate Time: 6-8 hrs.
Total Time: 10-12.5 hrs.
Items Needed: A bowl. Dehydrator. Paper towels. Meat mallet. A fridge.
- 900 g (2 lbs.) trimmed venison round (or bottom round), roughly 4 cm (1.5 inches) thick
- Tip: Cut against the grain to make jerky chewier. Freeze for 30 min. – 1 hr. prior to prepping, to make trimming and cutting a whole lot easier.
- 3 cups Lager or Amber Ale
- 2 cups Soy sauce
- 1/2 cup Worcestershire sauce
- 2 Tbsp. Cracked black peppercorns
- 2 Tbsp. Coarsely ground black pepper (for throwing on before drying the venison)
- Excluding coarsely ground pepper, throw ALL your ingredients into a large bowl, and mix them up.
- Take your venison and cut it into roughly 0.6 cm (0.25 in.) thick slices.
- Toss your freshly trimmed and cut venison into the marinade, a few pieces at a time, making sure you coat each slice well by stirring (it takes the gentle touch).
- Take your venison out of the marinade and pat it dry with some paper towels.
- Throw it into your dehydrator.
- Now take your coarsely ground black pepper and sprinkle it liberally over each slice.
- Crank your dehydrator to its highest temperature (you’ll remember what the ideal temperature is if you bought either SUPP UP. book) and let it run for at least 4 hours, until you get the texture you want.
- Alternatively, if you still haven’t bought a dehydrator (seriously?), preheat your oven to 93 degrees C (200 F), take 3 large rimmed baking sheets, and put a wire rack on each. Leave roughly 0.6 cm (0.25 in.) space between each slice.
Congrats, sport. You’ve just made your very own venison jerky. Feel free to show off to the rest of your hunting buddies.
If you liked this recipe, share it. If you really like this recipe, but don’t have the SUPP UP. books yet, buy either SUPP UP. On The Go or SUPP UP. At Home E-BOOKS now, and discover what unique recipes are in the “Snacks – Tasty and Easy DIY” chapters.
Drop by next week for another easy recipe to add to your arsenal.
Stop doing guesswork, start making the necessities of your life easier.
SUPP UP. – Get your copy now.
If You Know How To Fuel Your Body, Where You Are Matters Less.™
– SUPP UP.