Rabbit Jerky – Teriyaki-Style
Teriyaki-Style Rabbit Jerky Marinade
Perfect for lean rabbit belly flaps, this marinade transforms mild meat into tender, flavorful jerky with a sweet, salty, and slightly spicy kick. It's ideal for nose-to-tail processing and makes a protein-packed snack for the trail or pantry.
Ingredients (for ~2 lbs of meat):
1 cup soy sauce
4 tbsp maple syrup or brown sugar
2 tbsp rice vinegar
2 tbsp sesame oil (optional)
4 cloves garlic, minced
2 tsp fresh ginger, grated (or 1 tsp ground)
1 tsp black pepper
1/2 tsp crushed red pepper flakes (optional)
Optional Flavor Boosters:
2 tbsp mirin or dry sherry
2 tsp fish sauce
1 tsp smoked paprika
Instructions:
Mix all marinade ingredients in a bowl or jar.
Trim rabbit belly flaps into 1-inch wide strips.
Place meat in a shallow container or zip-top bag and pour marinade over.
Refrigerate 8–24 hours, turning occasionally.
Remove meat, pat dry, and arrange on dehydrator trays or a wire rack over a baking sheet.
Dry at 145–160°F (63–71°C) for 4–6 hours, until dry but still pliable.
Cool completely and store in airtight containers. Refrigerate or freeze for longer storage.
Low Sodium Version:
Substitute 1 cup low sodium soy sauce. Add 1/2 tsp salt (or to taste). For deeper umami, consider adding 1 tbsp Worcestershire sauce and/or 1/2 tsp MSG. No other changes needed.
This recipe covers flaps from approximately five 3-lb fryers (1.5 to 2 lbs of meat).
Rabbit jerky is low-fat and shelf-stable but benefits from airtight storage.
Great as a high-protein snack or a meal booster.
If you're not in the market for a big fancy dehydrator, this Nesco Dehydrator has served me well for about 10 years now.
This post contains affiliate links, so if you choose to purchase something through one of my links I will make a small commission. I do not link anything i have not purchased and used on my own homestead.
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