Venison jerky with a garlic-dill brine -- seared with a hard crust and rested before the knife.
Prep 24 min · Cook 49 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 garlic-dill brine in clean jars and keep them cold.
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