Prep Time:
15 mins
Additional Time:
14 hrs
Total Time:
14 hrs 15 mins
Servings:
16
Ingredients
Directions
Trim and discard any fat or gristle from venison.
Combine beer, soy sauce, Worcestershire sauce, salt, garlic, curry powder, black pepper, and ginger in a medium stainless steel bowl; add venison and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator 8 hours to overnight.
Remove venison from marinade and shake off excess. Discard remaining marinade.
Place venison on the racks of a dehydrator leaving room for air to circulate.
Dehydrate venison according to manufacturer's instructions until reaches desired consistency, 6 to 8 hours.
Cook's Note:
Your dehydrator may have other time specifications for jerky. If it does, follow the time recommendations for beef jerky using your dehydrator's specifications.
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts (per serving)
| 78 | Calories |
| 1g | Fat |
| 3g | Carbs |
| 11g | Protein |
