BUCKIN' DIABLO JERKY

WILD GAME JERKY WITH A HOT SAUCE TWIST

Kick your savory cravings to the curb and dare your tongue to dance with the devil with our Buckin' Diablo Jerky - it's the tongue-torching, taste-bud-tantalizing snack that ain't for the faint of heart

INGREDIENTS

• 2 pounds lean game meat (deer, elk, caribou, moose, etc.), cut into 1/4-inch-thick strips
• 1 cup Dirty Birds Diablo Hot Sauce 
• 1/2 cup soy sauce
• 1/4 cup apple cider vinegar
• 2 tablespoons honey
• 1 tablespoon brown sugar
• 4 cloves garlic, finely minced
• 2 tablespoons freshly ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon smoked paprika

NECESSARY EQUIPMENT

• Dehydrator or oven

DIRECTIONS

1. Combine hot sauce, soy sauce, apple cider vinegar, honey, brown sugar, minced garlic, black pepper, onion powder, cayenne pepper, and smoked paprika in a medium-sized bowl. Mix well until all ingredients are well incorporated.

2. Submerge the game meat strips into the marinade, making sure all pieces are fully coated. Cover and refrigerate for at least 12 hours, or up to 48 hours for deeper flavor penetration.

3. Once marinated, remove the meat from the refrigerator. Drain off excess marinade and pat the strips dry.

4. Arrange the meat strips on your dehydrator trays or a wire rack if using an oven, leaving space between each piece for proper airflow.

5. If using a dehydrator, set the temperature between 145°-155° and dehydrate for 4 to 5 hours, or until the jerky is fully dried but still bendable. For an oven, set it to the lowest temperature, leave the door slightly ajar, and let it dry for about 6 to 8 hours. Make sure to check regularly to prevent over-drying.

6. Let the jerky cool before storing in an airtight container. It can last several weeks at room temperature, or longer if refrigerated.

NOTE: This is a spicy jerky recipe, adjust the amount of hot sauce and cayenne pepper according to your taste preference. Enjoy your wild game jerky with a fiery kick!