Sami Reindeer Jerky (Gluten-Free)
Traditional Sami reindeer jerky, seasoned and dried. This recipe uses gluten-free tamari to avoid wheat.
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Ingredients
- about 450 g Reindeer meat (venison)
- 1/4 cup Gluten-free Tamari
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Black pepper
- 6 berries Juniper berries
- 1/2 teaspoon Garlic powder
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Slice the reindeer meat into very thin strips.
- 2In a bowl, combine tamari, smoked paprika, black pepper, crushed juniper berries, and garlic powder.
- 3Marinate the reindeer strips in the mixture for at least 4 hours, or preferably overnight.
- 4Arrange the marinated strips on dehydrator trays, making sure they do not overlap.
- 5Dehydrate at 71°C for 6-8 hours, or until the jerky is dry and leathery.
- 6Let cool completely before storing in an airtight container.
Substitutions
Soy sauce → Gluten-free Tamari
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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