1Setup & Prepare
About This Recipe
Python meat marinated in citrus-garlic mojo, then smoked and dried into flavorful jerky—portable protein from an invasive species.
Cultural Context
(135 words) Jerky represents one of humanity's oldest food preservation methods—drying seasoned meat for long-term storage. Python jerky has become popular among Florida hunters who process large snakes and need ways to preserve substantial quantities of meat. Donna Kalil, the famous python hunter, makes python jerky as one of her signature preparations, marinating the meat overnight in mojo sauce before dehydrating for 12-15 hours. Jerky showcases python's lean profile—with virtually no fat, the meat dries perfectly without becoming rancid. The result is portable, protein-rich snack that's shelf-stable for months. Smoked python jerky has appeared at hunting expos and specialty stores across the Southeast, introducing adventurous eaters to this sustainable protein. It's the perfect crossover between traditional preservation and modern invasive species management.
2Ingredients
Shopping List
3Cooking Instructions
- Slice python meat with the grain into uniform ¼-inch thick strips—slicing with the grain creates chewy jerky (against the grain makes it too brittle). Trim any visible membrane or tough connective tissue.
- Combine all marinade ingredients in large bowl or resealable plastic bag. Add python strips and turn to coat completely. Refrigerate for minimum 8 hours or up to 24 hours—the longer, the more flavorful.
- Remove python strips from marinade and pat dry with paper towels. Discard marinade. Arrange strips on wire racks, making sure pieces don't touch or overlap.
- If using smoker: Preheat smoker to 160-180°F with hickory or apple wood. Smoke python strips for 3 hours, maintaining consistent low temperature. The meat should develop mahogany color and smoky aroma.
- After smoking, transfer racks to dehydrator set at 145°F and dry for 8-12 more hours until jerky bends without breaking but doesn't snap. It should be dry but still pliable, not brittle.
- If using dehydrator only (no smoker): Add 1 teaspoon liquid smoke to marinade. Dehydrate at 145°F for 12-15 hours total until proper texture is achieved.
- Let jerky cool completely, then season lightly with additional salt and pepper if desired.
- Store in airtight containers or vacuum-sealed bags. Properly dried jerky should have no moisture when squeezed and feel leathery, not wet or sticky.
4Chef's Notes & Pairings
Chef's Notes
- Uniform thickness is crucial—use a sharp knife or partially freeze python for easier slicing.
- Slice with the grain for traditional chewy jerky; against the grain for more tender jerky that's easier to eat.
- Proper drying prevents spoilage—jerky should bend without breaking but not snap.
- The mojo marinade provides authentic Florida-Cuban flavor that complements python perfectly.
- For food safety, ensure internal temperature reaches 160°F during smoking/drying process.
Wine Pairing
Cold Beer or Whiskey – Jerky is snacking food best paired with cold beer or sipping whiskey, not wine.
Nutrition Facts
(per 1 oz serving) Calories: 85 | Protein: 15g | Fat: 2g | Carbohydrates: 2g | Sodium: 380mg
