Friendly reminder: This website utilises cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content

KEEP SCREEN ON

Yield: Makes 1 1/2 pounds

Ingredients
Ingredients
1/4 cup cracked black pepper

1/4 cup kosher salt

1/4 cup onion powder

1/4 cup Worcestershire sauce

2 teaspoons garlic powder

1 teaspoon paprika

3 pounds venison roast, cut in thin strips, 1 inch wide*

RATE THIS RECIPE

Based on 25 ratings

Preparation Method

  1. Combine all ingredients except venison in 2-gallon sealable bag.
  2. Add meat and mix very well, covering all surfaces of the venison.
  3. Place in Sub-Zero refrigerator for 24 hours.

To dehydrate:

  1. Remove and lay strips of meat over surface of 4 Wolf dehydration racks.
  2. Position oven racks at rack positions 1, 3, 4 and 5.
  3. Place prepared racks of meat in Wolf oven.
  4. Place door stop on door latch.
  5. Touch or turn oven to Dehydrate** at 140°F for 3 to 4 hours, turning jerky over after 1 1/2 hours.
  6. Continue to dehydrate or until meat is dry to the touch. Remove from oven, cool and place in airtight container.

* To make slicing easier, slightly freeze meat before slicing.

** Follow the Wolf oven’s Use and Care Guide to prepare the oven for dehydration.