How To Make Deer Jerky
There are a couple of different ways to make deer jerky. Here, you'll learn how to make deer jerky from sliced strips of venison.
The type of jerky covered here is the sliced meat style, otherwise known as whole muscle jerky. When making this type of deer jerky, use larger pieces of venison so the strips have some size to them. The jerky will be easier to handle and easier to eat.
How To Make Deer JerkySlicing The Deer Meat
Slice the deer meat about one-quarter inch thick. For a more tender jerky, slice the meat across the grain, or angle the cut across the grain. If the meat is cut with the grain, the jerky will be a little tougher.
Trim all the fat off of the venison before slicing. You don't want deer tallow attached to your deer jerky. To make it easier to cut even quarter inch slices, partially freeze the deer meat before you cut it. Slices of even thickness will dry evenly when dehydrating.
How To Make Deer JerkySeasoning The Jerky
Sliced jerky is usually marinated before drying, but some recipes call for seasoning with a dry spice mixture. One of the benefits of marinating is that the meat cures as it soaks.
Morton® Tender Quick® is a curing mix that I use in most of my deer jerky recipes. Its ingredients inhibit the growth of bacteria that could possibly multiply as the jerky is being prepared and dried.Marinated Jerky
When marinating the venison slices, mix the marinade ingredients well before adding the venison, making sure that the dry ingredients (sugar, salt, etc.) are completely dissolved. Then add the meat to the liquid. These venison jerky recipes are all marinated style jerkys.
Be sure to use a non-reactive container when marinating the jerky. Plastic and glass are perfect. Stainless steel is alright...it depends on the quality of the steel. The best and easiest way to marinate the jerky is to use a plastic freezer storage bag. These are durable enough to hold the marinating deer jerky without leaking. But just in case, place the bag in a large bowl in the fridge.
Jerky recipes usually call for a two day soak in the marinade, although some call for more time, and others less. Follow the recipe instructions for the best results. Stir and mix the marinating jerky a few times a day. This'll ensure that the jerky is evenly seasoned and cured.
Seasoning Jerky With A Dry Mix
When using a dry jerky seasoning mix, sprinkle it on both sides of the venison strips. Place the meat in a covered glass or plastic container, or in a freezer bag and refrigerate. The length of time depends on the recipe. Some deer jerky recipes recommend that the meat strips are placed in the dehydrator immediately after seasoning. Others require a resting period of several hours up to a couple of days.
Now that you know how to make deer jerky, visit
How To Dry Deer Jerky
to learn the final step (except for the eating ;-) of the deer jerky making process.
Other Deer Jerky Recipes
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