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Deer Jerky Recipes



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Venison is one of the most luscious of meats to consume. It is a delicacy for the meat lover and provides a taste that not many meats can compare with. However, venison needs to be handled with care. In the right temperature conditions, the deer should be skinned, dressed and cooled within an hour, at 60 degrees. Of course most people buy venison from the market and so do not have to go through the procedure of curing and preserving the meat. Venison Jerky is one of the most delicious of recipes and can be made from solid muscle, ground or sliced venison pieces.

We shall give you the recipe of -

Solid Muscle Jerky

Take 3 pounds of venison and freeze for an hour to one and a half hour.

Slice the meat into strips 1/4 to 3/8 thick.

Next dry the jerky. You will find that the weight of the venison reduces by half.

Spices:

One tablespoon salt

One level teaspoon quick cure. This will be available at the butcher's store. It is required as the jerky dries at a low temperature.

One teaspoon onion powder

One teaspoon garlic powder

One teaspoon ground black peppercorns

1/4 cup soy sauce

1/3 cup Worcestershire sauce

One teaspoon concentrated liquid smoke. This is optional as it is used in case of using a dehydrator and wanting a smoky flavor.

Preparation:

Mix the spices together in large bowl.

Coat each individual slice of venison with the marinade by dipping it into the marinade mixture and ensuring that the entire surface is covered. Then place the slice into a large zip lock bag.

Pour the excess marinade mixture over the meat strips and lock the zip lock bag.

Store the bag in the refrigerator for at least 24 hours before using.

Ensure you mix the meat in the marinade at least twice while it is stored. This will allow the meat strips to absorb the marinade.

There are three ways in which you can dry the Sliced Venison Jerky

Oven Method:

Turn the oven on at the lowest temperature

Remove the meat from the refrigerator

Place meat on the oven racks or clean metal screen. Keep 1/8 inch to 1/4 inch space between two slices. Do not allow slices to overlap or else the overlapped areas will not dry

Place the racks with the jerky meat into the oven to dry while cooking

Leave the oven door cracked open to allow steam to escape.

Let the jerky dry for approximately 6 hours or to desired dryness. Oven drying times vary, so make sure to check the dryness of the jerky every hour or so. Do not leave the jerky unattended.

Dehydrator Method:

Check to see if your dehydrator needs pre-heating. If so, preheat to highest setting

Remove meat from the refrigerator

Place the meat on the dehydrator racks. Keep 1/8 inch to 1/4 inch space between two slices. Do not allow slices to overlap or else the overlapped areas will not dry

Place the racks with the jerky meat into the dehydrator

Turn dehydrator to highest setting, usually 145 to 155 degrees, if not already preheated

Set timer of dehydrator to 8 hours. Dehydrator drying times vary, so make sure you check the dryness of the jerky every hour or so. Do not leave your dehydrator unattended.

Smoker Method:

Heat the smoker to 180 degrees Fahrenheit

Remove meat from the refrigerator

Place meat on the smoker racks. Keep 1/8 inch to 1/4 inch space between two slices. Do not allow slices to overlap or else the overlapped areas will not dry

Put racks with the jerky meat into the smoker

Dry the meat strips at 180 degrees for approximately 3 hours. Do not add smoke at this point or it will cause a liquid to collect on the jerky surface, which is not very pleasant to taste. Smoke is added only at the end.

You will definitely relish the taste of jerky venison. It will become a favorite with you and your family.




Posted November 30, -1 by Justin Ott






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