Bourbon-Glazed Venison or Elk Jerky - Septree

Bourbon-Glazed Venison or Elk Jerky

Prep Time: 9 to 25 hours

Drying Temp: 165° to 185°F

Drying Time: 4 to 6 hours

Yield: 7 to 10 (1-ounce) servings


  • 11/4 pounds venison or elk round, rump, or leg (see Tip)
  • 2 tablespoons peach powder (apple, pineapple, and mango are also good)
  • 2 tablespoons brown sugar
  • 1 teaspoon table salt or2 teaspoons kosher salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pink curing salt
  • 1 tablespoon coarsely- ground black pepper (optional)
  • 1/4 cup bourbon
  • 1/4 cup honey or maple syrup
  1. Combine the fruit powder, sugar, salt, mustard powder, garlic powder, and curing salt. Trim the meat of all visible fat and cut into squares or strips. Venison jerky is best when the meat is cut thin. Add the meat and toss until evenly coated, cover, and refrigerate for 8 to 24 hours.
  2. Remove the meat strips from the marinade, drain, and pat dry. For spicy jerky, sprinkle the strips on both sides with the coarse black pepper to taste (if using) and press lightly into the meat. Place the strips on the drying trays without touching. In a small bowl, combine the bourbon and honey; brush half of the mixture over the meat strips.
  3. Dry the meat at 165° to 185°F for 2 hours. Then turn the strips over and brush with the remaining bourbon-honey glaze. Continue to dry the meat until the strips crack when bent but do not break, another 2 to 4 hours.
  4. Turn off the dehydrator and expose the trays to the air. Remove any visible oil beads by patting the meat with towels. Cool until no longer warm, about 30 minutes.



    1 to 2 weeks at room temperature (68°F) in a dark, dry location in an airtight container, 1 to 2 months refrigerated, or 6 months frozen.



    It is recommended that you freeze wild game meat before using it. Cut portions that are 6 inches thick or less, wrap well, and freeze at 0°F or below for at least 30 days. Thaw in the refrigerator before slicing and preparing jerky.

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