1 pound venison steaks top round or flank cuts
3 tablespoons fish sauce
1 tablespoon soy sauce
2 teaspoons sugar
1/2 teaspoon white pepper
1 tablespoon red pepper flakes
1/4 teaspoon curing salt
Slice venison steaks 1/4-inch thin against the grain. Add remaining ingredients to a large plastic bag. Knead the bag to mix the ingredients together. Add the sliced venison to the bag, seal and swish the bag around to get the marinade into the meat. Refrigerate overnight turning the bag over once. Add the jerky in a single layer on dehydrator racks leaving space between each jerky strip. Insert the racks back into the dehydrator.
Turn the dehydrator to 160 degrees to bring the jerky up to a safe cooking temperature for 2 hours. After the initial 2 hour cook time, lower the temperature to 140 degrees and cook for 1 additional hour. After 3 hours of total cook time, check to see if any smaller pieces are done. You can test for doneness by bending the jerky and seeing a white break line. Done jerky is chewy and does not snap in half completely. If it snaps in half, it is overdone.
Let jerky cool in the dehydrator after cook time is done. This will help prevent condensation from building up in the storage bag. Store jerky in a big plastic bag or container that is sealed. If you won’t be eating the jerky within the month, you can seal it in a vacuum seal bag and freeze for later use.
Recipe provided by mountaingirl.camp