Save yourself some time by dropping the marinade. Dry rub your venison jerky instead!
My favorite thing about deer season is being able to restock my meat supply. I love the oh so tasty, protein-packed venison deer provide me. My favorite thing to make with it has to be dry rub jerky.
I used to do like most people and create elaborate marinades to soak my venison in. I hated having to wait around for it to soak overnight, especially when my jerky supply was diminished.
Two years ago I was using some Nesco jerky mix to make a quick batch after a successful hunt. I was tired after a long day of hunting and processing the deer meat. In that moment I accidentally poured the mix packet straight into the bowl my venison strips were waiting in.
I was about to just add some water into the bowl when I decided to roll with it and see what happened. Turns out it was a fantastic thing as the jerky came out great and took way less time to dehydrate.
Since then I have toyed with my own dry rub seasoning mixes. Follow below to try some for yourself.
Prep Time: 10 minutes
Cook Time: 4-5 hours
While you can do what I did originally and just get some store bought mix to use, you can easily make your own. Here is my own recipe:
- 1 tbsp Coarse Salt (This is for curing your meat.)
- 1 tsp course black pepper
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/2 tsp ground red pepper
- 1/2 tsp coriander powder
Take all the spices minus the salt and pour them into a plastic ziplock bag. Shake the bag vigorously to mix them together evenly.
After making your seasoning mix the process is extremely simple.
1) Thinly slice 1 pound of venison or place 1 pound ground venison into large bowl.
2) Pour half you salt evenly across meat. Work it into meat with your hands thoroughly and repeat with rest of salt.
3) Let sit for a few minutes to let salt soak in.
4) Grab your seasoning mix and pour half evenly across meat. Once again, work in with your hands and repeat with rest until all meat looks coated evenly.
5) Stick meat into dehydrator at 155 degrees for roughly 4-5 hours.
You will know the jerky is done when you can bend it and white break marks appear at the fold.
That is all there is to making some delicious jerky dry rub style. I hope you enjoy my recipe and don’t be scared to adjust it to your own taste.