Author Notes
A great sweet and spicy combination to celebrate wild game. —ArdorFarm
Ingredients
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1 pound
venison or lean beef
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1/4 cup
Bragg's Amino Acids
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1/4 cup
Mirin
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1 tablespoon
fresh ground black pepper
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1 tablespoon
garam masala
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1 tablespoon
coarse sea salt
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1 tablespoon
garlic powder
Directions
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Freeze the venison for an hour or so. Cut across the grain into strips about 1/4 inch thick.
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Combine all remaining ingredients in a quart-sized ziploc bag. Blend well. Add strips of venison. Seal and place in refrigerator for 24 hours or so.
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Drain venison and pat dry. Place strips a few inches apart on on cloth towels or paper towels and cover with plastic wrap. Pound with a wooden rolling pin to even thickness.
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Set dehydrator or oven to 155 degrees. Place venison strips individually on racks, not touching.
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Dehydrate venison for 24 hours. Allow to cool completely. Store at room temperature in sealed container.
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