6-INGREDIENT
Bourbon is not only a fantastic libation on its own, it is also absolutely stunning when paired with venison. This recipe is a favorite because the bourbon gets dehydrated and all those rich, intense flavors are infused into the jerky. Use a good bourbon—don’t go cheap here—because you will taste the difference.
Prep Time:
15 minutes, plus overnight to marinate
Cook Time:
3 hours
Makes:
20 to 30 pieces
¼ cup bourbon
2 tablespoons packed dark brown sugar
1 tablespoon kosher salt or sea salt
1 teaspoon freshly ground black pepper
Grated zest of 1 orange
2 pounds venison meat, such as bottom round, sliced against the grain ⅛- to ¼-inch thick
1.
In a large bowl, whisk together the bourbon, sugar, salt, pepper, and orange zest until the sugar and salt have completely dissolved. Add the venison strips and toss to coat well. Cover and refrigerate overnight.
2.
Set the dehydrator to 145°F.
3.
Gently shake off any excess marinade from the venison, and
place the venison strips on dehydrator trays so they do not touch. Dehydrate for 3 hours or until the jerky is pliable.
4.
Remove the jerky from the dehydrator and let cool to room temperature. Store in an airtight container at room temperature for up to 4 weeks or in the refrigerator for up to 5 weeks.