Venison jerky done right: with a bourbon marinade, with real technique and a good rest.
Prep 21 min · Cook 37 min
Trim the venison jerky and slice or portion it evenly so it cures and dries at the same rate.
Mix the cure or brine, tossing to coat, and let it work in the cold for the full time.
Lay it out with room around each piece, or pack the jars tight and top with brine.
Dry low and slow, or let the pickles rest in the cold until sharp and crisp.
Store with a bourbon marinade in clean jars and keep them cold.
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