40 Nebraskaland • October 2019
Ingredients:
•
2 pounds of venison round or skinless
Canada goose breast
•
1 cup of 100 percent pineapple juice
•
2 teaspoons of jalapeno powder
•
¼ cup of soy sauce
•
2 teaspoons of kosher/sea salt
•
¼ cup of Worcestershire sauce
•
½ cup of packed brown sugar
•
2 tablespoons of Wright's hickory
liquid smoke
•
1 teaspoon of garlic salt
•
½ teaspoon of Prague
powder #1 curing salt
Directions: Remove silver skin and fat
off meat, and then slice meat against the
grain about ¼-inch thick. In a bowl, whisk
together pineapple juice and remaining
ingredients. Add the sliced meat to the
marinade, cover and refrigerate for 24
hours. Stir the meat occasionally.
Evenly space out meat strips on
dehydrator trays; do not allow any of
the pieces to touch or overlap. Turn the
dehydrator to 160 degrees Fahrenheit
and dry the meat until it bends and
cracks but does not break. Check meat
periodically to make sure that you do not
Jalapeno and Pineapple Wild Game Jerky
PHOTO
BY
JENNY
NGUYEN-WHEATLEY
by Jenny Nguyen-Wheatley
overdry the jerky, which will turn it hard and
brittle. Dry time will depend on dehydrator
effi ciency and personal preference. I took
mine off after 5 hours.
