Beer and habanero peppers make an incredible pairing, so why not use them to make a bold, flavorful jerky?
Slicing the Meat
This season I filled my freezer with venison and turned some of it into jerky. If you had a successful hunt, now’s a great time to make jerky. If not, local butcher shops often carry venison roasts suitable for jerky.
Defrost roasts by submerging them in cold water inside the refrigerator. Always thaw meat in the refrigerator—not on the counter. Submerging the package in cold water speeds thawing safely.
After thawing and rinsing, trim away as much fat and silver skin as possible. Fat spoils faster than muscle, so removing it will extend the shelf life of your finished jerky.
Slicing Deer Jerky
I slice the roast by hand with a very sharp knife. If your knife isn’t razor-sharp, partially freeze the roast (wrap in plastic and freeze 1–2 hours) to make even strips easier to cut. If you prefer, use a jerky slicer to get consistent slices.
This particular roast contained some blood and a gamey aroma, so I soaked the strips in a cold saltwater solution (about 1 cup salt to 5 cups water) to mellow the flavor. A brief soak can help reduce stronger game notes.
A jerky slicer isn’t required, but it does make slicing faster and more consistent.
Making the Marinade
Beer and habanero peppers are the stars of this recipe. If you like heat, habaneros deliver great flavor and serious spice. Use one pepper for milder heat or two for a hotter result.
Combine the marinade ingredients in a blender until smooth. Remove stems from the habaneros before blending. Blending the peppers into the marinade distributes their flavor and heat more evenly than chopping them and adding whole.
Once blended, pour the marinade into a zip-top bag or bowl and add the meat, making sure all strips are fully submerged. Marinate in the refrigerator for 6–24 hours, turning or massaging the bag every 4 hours to ensure even coverage.
Drying the Jerky
After marinating, drain the strips in a colander—jerky won’t absorb all the liquid and excess needs to be removed. Pat the pieces dry with paper towels to remove more surface moisture; this reduces drying time and helps form an even exterior.
Arrange the strips on dehydrator trays, oven racks, or smoker grates without overlapping so air can circulate around each piece.
I used a dehydrator for this batch, but an oven or smoker works well too. If using a dehydrator or oven, most jerky finishes within 4–6 hours; smokers typically take longer (6–9 hours). If you preheat the meat in the oven first, drying times can be shorter.
Testing for Doneness
Begin checking for doneness around the 3–4 hour mark. Remove a piece and let it cool for about five minutes.
Bend the strip in half: it should bend and show a small crack but should not break cleanly. When pulled apart, finished jerky will show white muscle fibers. If it tears easily or is still moist, continue drying and test again every hour.
This batch took about 4 hours at 165°F and finished perfectly: spicy, with a pronounced Worcestershire flavor and heat that builds as you chew. For a milder jerky, reduce the habaneros to one pepper.
Storing Deer Jerky
To maximize shelf life, use curing salt or celery powder and store jerky in airtight containers. Properly dried and cured jerky kept in sealed packaging will last significantly longer. Refrigeration or freezing further extends storage time.
Pro Tips
- Trim all visible fat before marinating to extend the jerky’s shelf life.
- Use curing salt or celery juice powder to help preserve the jerky.
- Pre-soak venison in a solution of about 5 cups water and 1 cup salt for a couple of hours to reduce gamey flavor.
- Partially freeze meat before slicing to produce even, uniform strips.
- Reduce habanero peppers to one for a milder flavor; use two for more heat.
Drunken Hot Deer Jerky
Ingredients
Lean Meat
- 1 lb Venison or Beef Roast
Marinade
- 1 pear
- ⅓ cup Worcestershire sauce
- ¾ cup beer
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoon kosher salt
- 1 teaspoon black pepper (freshly cracked)
- ½ teaspoon mustard powder
- 2 habanero peppers
- ¼ teaspoon curing salt (optional)
Instructions
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Trim all visible fat from the meat and place in the freezer for 1–2 hours to partially firm for easier slicing.
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While the meat chills, blend the marinade ingredients until smooth. Transfer the marinade to a bowl or zip-top bag.
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Slice the meat into 1/4″ strips against the grain for a more tender chew (or with the grain for chewier jerky).
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Combine the sliced meat and marinade in the bag or bowl and marinate in the refrigerator for 6–24 hours.
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Remove the meat, drain excess marinade in a colander, and pat the strips dry with paper towels.
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Dry using your preferred method—dehydrator, oven, or smoker. I dried in a dehydrator at 165°F for about 4 hours.
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The jerky is done when it bends and cracks but does not snap in two. White fibers will be visible when bent or torn.
Notes
- Trim fat to improve shelf life.
- Consider curing salt or celery powder for longer preservation.
- Pre-soak venison in salted water to reduce gamey flavor.
- Partially freezing meat before slicing helps create even strips.
Nutrition
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