Venison, or deer meat, is not only leaner than beef but also packed with nutrients. It's a great source of protein and contains less fat, making it a healthier option for jerky. Plus, if you hunt, making jerky is a fantastic way to utilize your harvest.

To make a delicious black pepper venison jerky, you will need the following ingredients:

1 lb Venison Roast
Marinade:
¾ cup soy sauce (low sodium for less salt)
¼ cup Worcestershire sauce
½ tablespoon pure ground black pepper
¼ teaspoon Prague Powder #1 (curing salt)
Topping:
¼ cup coarsely ground fresh black pepper (enough to cover ONE side of each jerky strip)

Prepare the Meat:

Trim any visible fat from the venison roast. Place it in the freezer for 1-2 hours to make slicing easier.
Slice the venison into ¼ inch strips against the grain for easier chewing.

Make the Marinade:

In a bowl or ziplock bag, combine the soy sauce, Worcestershire sauce, ground black pepper, and curing salt. Mix well.
Add the sliced venison to the marinade, ensuring all pieces are well coated. Marinate in the refrigerator for 8-24 hours. The longer you marinate, the more flavorful your jerky will be.

Dredge in Black Pepper:

After marinating, strain the excess marinade from the meat using a colander.
Dredge one side of each jerky strip in coarsely ground black pepper.

Dehydrate the Jerky:

Arrange the strips on your dehydrator trays, ensuring there is space for air circulation.
Dehydrate at 160°F for 2 hours, then lower the temperature to 145°F for another 2 hours. The jerky is done when it bends and cracks but does not break in half.

Store Your Jerky:

Let the jerky cool before storing it in an airtight bag or vacuum-sealing it for longer shelf life.

Use Freshly Ground Pepper: For the best flavor, use freshly cracked black pepper rather than pre-ground pepper.
Experiment with Marinades: Feel free to add ingredients like garlic, onion powder, or even a splash of beer to your marinade for extra depth of flavor.
Monitor Drying Time: Depending on the thickness of your strips and your dehydrator, drying times may vary. Start checking for doneness after the first hour.

Making black pepper venison jerky at home is not only satisfying but also allows you to customize flavors to your liking. The combination of soy sauce, Worcestershire sauce, and fresh black pepper creates a savory and slightly spicy treat that is perfect for snacking on the go. Whether you're using your own harvested venison or store-bought, this recipe is sure to impress. Enjoy your jerky as a protein-packed snack, or share it with friends and family. Happy jerky-making!