Mastering Breakfast Sausage Deer Jerky: Your Ultimate Homemade Recipe
Embark on a culinary adventure that brings together the robust flavor of wild venison and the comforting taste of a classic breakfast sausage. This unique venison jerky recipe is born from a deep appreciation for those familiar breakfast flavors – savory, slightly spicy, and incredibly satisfying. Crafted using the last of my venison from the recent hunting season, I am absolutely delighted to share that this jerky not only meets expectations but exceeds them, delivering an exceptional taste experience you won’t soon forget.
The Distinctive Flavor Profile: A Breakfast Classic Reimagined
The magic behind our “First Light Deer Jerky” lies in its thoughtfully selected spice blend. Drawing inspiration directly from traditional breakfast sausage, we lean heavily on aromatic sage and earthy thyme. These two herbs are the foundational pillars of the flavor, instantly transporting your palate to a cozy morning meal. But a great breakfast sausage often has a little zest, and this jerky is no exception. A generous kick from cayenne pepper ensures a vibrant, memorable spice level that perfectly complements the rich venison. This isn’t just jerky; it’s a gourmet snack that redefines what you expect from dried meat, offering a savory, herbaceous, and delightfully spicy profile.
The beauty of homemade jerky is the ability to customize every element to your preference. While we adore the bold, spicy character of this recipe, you have full control. If you prefer a milder jerky, simply adjust the amount of red pepper flakes and cayenne pepper. Halving these ingredients will still provide a pleasant warmth without overpowering the delicate balance of sage and thyme. Experimentation is key to finding your perfect jerky.
Preparing Your Venison: The Art of Slicing for Perfect Texture
Achieving the ideal jerky texture starts long before the drying process – it begins with how you slice your meat. For this “First Light Deer Jerky,” the venison was meticulously sliced with the grain. This method results in a significantly chewier jerky, a texture highly prized by many jerky enthusiasts. The long muscle fibers remain intact, giving each bite a satisfying resistance and a longer-lasting flavor experience as you chew.
However, if your preference leans towards a more tender, less chewy jerky, you have a simple alternative: slice the venison against the grain. Cutting across the muscle fibers breaks them down, creating a softer, more easily torn piece of jerky. Regardless of your preferred chewiness, ensuring uniform slice thickness (approximately ¼ inch is ideal) is paramount for consistent drying. A good trick for easier, cleaner slicing is to partially freeze your venison for 1-2 hours before cutting. This firms up the meat, allowing for precise, even strips. Also, always remember to trim all visible fat from the venison. Fat doesn’t dehydrate well and can significantly reduce the shelf life of your homemade jerky.
Marinating for Maximum Flavor Infusion
The marination process is where the venison truly absorbs the incredible breakfast sausage flavors. We let our venison strips bathe in the fragrant marinade for a generous 18 hours. This extended marination time is crucial for developing an immense depth of flavor, allowing the sage, thyme, cayenne, and other spices to thoroughly penetrate every fiber of the meat. This isn’t just about surface flavor; it’s about infusing the jerky with goodness from within. Always ensure your meat is fully submerged and evenly coated in the marinade, whether you’re using a large bowl or a resealable plastic bag. Proper marination is the secret to a truly flavorful jerky.
Post-Marination Prep: Straining and Rack Setup
Once your venison has soaked up all that delicious marinade, the next step is to prepare it for drying. The jerky was carefully strained to remove excess liquid, but unlike some other recipes, it was not patted dry with paper towels. The reason for this specific choice lies in preserving the integrity of the spice coating. Thyme and sage, being fine herbs, can easily be wiped off with paper towels, diminishing the very flavors we worked so hard to infuse. If you do choose to dab with paper towels to remove significant excess, do so very lightly, just enough to remove drips without stripping the spices.
After straining, the jerky slices were strategically placed on a baking rack. This setup is key for optimal air circulation during the initial heat treatment, allowing air to flow freely not only over the top but also around the bottom of each jerky slice. The baking rack itself was positioned on top of an aluminum foil-lined cookie sheet. This simple addition serves a dual purpose: it catches any drips during the baking process, making cleanup incredibly easy, and further aids in even heat distribution. This meticulous preparation ensures your jerky begins its drying journey on the right foot, promising superior results.
The Critical Step: Initial Heat Treatment for Food Safety
One of the most crucial steps in this deer jerky recipe, especially when opting not to use curing salt, is the initial heat treatment. This critical phase involves baking the marinated venison in a pre-heated oven at 300°F for 12 minutes with the oven door closed. The primary reason for this step is food safety. Without the protective properties of curing salt (like Prague Powder #1), it is absolutely essential to ensure the jerky reaches an internal temperature of 160°F. This temperature is scientifically proven to kill any potential bacteria, such as E. coli or Salmonella, that might be present on the meat, rendering your jerky safe for consumption. This thermal kill step provides a vital layer of protection, particularly for home jerky makers who may not have access to commercial-grade equipment or stringent sanitation protocols. After this brief but vital heat treatment, the jerky is then immediately transferred to a dehydrator to complete the drying process, such as my trusty Nesco Snackmaster Pro Dehydrator.
Dehydration Perfection: Achieving the Ideal Dryness
With the initial heat treatment complete, the jerky is ready for its final transformation in the dehydrator. The drying process is methodical to ensure both safety and optimal texture. We start by drying the jerky at 160°F for 2 hours. This higher initial temperature helps to quickly reduce surface moisture, forming a protective barrier and further inhibiting bacterial growth while maintaining the critical internal temperature achieved during the oven phase. After this initial period, the heat is then carefully reduced to 145°F for an additional 1.5 hours. This lower temperature allows for a more gradual and even drying, preventing the jerky from becoming brittle or overly tough, while still efficiently removing moisture to reach the desired consistency.
The total drying time will vary depending on factors like the thickness of your meat slices, the humidity of your environment, and the specific model of your dehydrator. To determine if your jerky is perfectly done, perform the bend test: a well-dried piece of jerky should bend and crack, but it should not break clean in half. It should still have a slight pliability. This indicates that sufficient moisture has been removed for safe storage, yet enough remains to keep it from being overly brittle. This precise balance of temperature and time is what gives this deer jerky its ideal texture and ensures its longevity.
Savoring Your Homemade Breakfast Sausage Venison Jerky
The moment of truth arrives when you finally bite into a piece of this homemade jerky, and I can confidently say, it turned out tasting absolutely fantastic! The symphony of flavors truly echoes that of your favorite breakfast sausage, delivering a wonderfully unique and savory snack. The sage and thyme provide a warm, herbaceous foundation, while the robust venison offers a satisfyingly gamey counterpoint. And, as promised, this jerky packs a pretty good kick from the cayenne, making it a delightful treat for those who appreciate a bit of heat. If you prefer a milder experience, remember that you can easily halve the red pepper flakes and cayenne pepper in the marinade to adjust the spice level to your liking. Enjoy this incredible snack, perfect for on-the-go fuel, a flavorful addition to a packed lunch, or simply as a delicious, protein-packed indulgence.
Once your jerky is perfectly dried and cooled, proper storage is essential to maintain its freshness and extend its shelf life. Store your homemade venison jerky in an airtight container or a resealable bag in a cool, dark place. For longer storage, you can even vacuum seal it or place it in the refrigerator or freezer. Properly stored, this jerky can last for several weeks, if not months, though its irresistible flavor means it’s likely to be devoured much sooner!
Making your own jerky is a rewarding process that allows for complete control over ingredients, flavor, and texture. It’s a healthier, often more cost-effective alternative to store-bought varieties, and the satisfaction of creating such a delicious snack from scratch is unparalleled. This breakfast sausage-flavored venison jerky is a testament to how creative and exciting homemade jerky can be.
For more in-depth directions and expert tips on how to dry your beef or deer jerky using various methods, be sure to visit my comprehensive guide: Jerky Making Methods. Alternatively, click on the helpful resources linked below to explore specific techniques!
First Light Deer Jerky
Pin Recipe
Ingredients
Lean Protein
- 1 lb Venison (Beef can also be used)
Marinade
- 2 teaspoon rubbed sage
- 1 ½ teaspoon ground thyme
- 1 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ¼ teaspoon ground coriander
- ½ cup cold water
Optional
- ¼ teaspoon Curing Salt (Prague Powder #1)
Equipment
Instructions
- Trim all visible fat from the venison and place in freezer for an hour or two to partially freeze.
- While the meat is in the freezer, combine the marinade ingredients in a bowl or ziplock bag and mix well.
- Remove the meat from the freezer and slice ¼” strips with the grain for a chewy jerky. Cut against the grain for less of a chew.
- Add sliced venison to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
- After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander.
- Place jerky strips on a baking rack on top of an aluminum lined cookie sheet
- Place in a 300F pre-heated oven for 12 minutes.
- Remove from oven and dry with your favorite jerky making method. I used my Nesco Dehydrator and dried for 2 hours at 160F & 1.5 hours at 145F.
- The jerky is finished when it bends and cracks, but does not break in half.
Nutrition
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