!44: Spicy Venison Jerky - Delicious Dried Meat Snack With a Hot Chile Flavor

!±8± Spicy Venison Jerky - Delicious Dried Meat Snack With a Hot Chile Flavor

Jerky is considered one of the first convenience foods in America. These nutritious dried meat strips sustained many a hungry cowboy and traveler on the plains of the western part of United States.

Dried chile flakes are the traditional seasoning for jerky. They not only flavor the meat, but also help preserve it, which the Indians discovered many years ago. Chiles contain an anti-oxident that prevents meat, and meat fat, from turning rancid as it is drying in the sun. The chiles also help in warding off insects and birds through the drying process.

Even today, along the Rio Grande River Valley of New Mexico, Pueblo Indians make venison jerky. The whole process matches the beginning of deer hunting season with the harvesting of red chiles in this region.

Making jerky, and in this case venison jerky, is a very simple process at home, using your oven to dry out the meat. Jerky can be enjoyed "as is" for a snack, or it can be served in a sauce or gravy like any dried beef.

Venison Jerky Recipe

Venison round steak, trimmed of fat, and cut in strips

Pure ground New Mexican hot red chile

Salt

For the most tender jerky, cut the venison strips across the grain of the meat. If you prefer chewy jerky that has to be torn or pulled (that's where the name "jerky" comes from), then cut the strips along the grain.

Generously sprinkle the meat strips with the ground chile and salt. The more salt used, the quicker the venison jerky will dry. Place the season strips of meat on the rack of a broiling pan, or any type of rack that will allow the circulation of air around the meat and the draining away of fat.

Set the oven at 150 degrees F., and place the pan of meat in. Prop open the oven door about 2 inches to let the juices evaporate. Dry in the oven for about 8 hours, or until the jerky reaches your desired dryness.

Store the jerky in a cool, dry place that allows for circulation. Because it is very difficult to get the meat completely dried, storing in an airtight container often causes it to mold. It can also be stored in the freezer for up to 3 months.