When most people think of deer meat they think of it as being tough and gamey. However when properly prepared deer meat can be quite tender and delicious. One of the best ways to enjoy deer meat is by making jerky. Jerky is a type of dried cured meat that is typically made from lean cuts of beef but can also be made from pork chicken or deer.
The first step in making jerky is to select the right cut of meat. For the best flavor and texture choose a lean cut of meat from the hindquarter or neck area. The meat should also be free of any fat or gristle. Once you have selected the meat trim off any excess fat or gristle and cut it into thin strips.
The next step is to marinate the meat. This step is important as it helps to tenderize the meat and add flavor. There are many different marinades that can be used but a simple one to start with is equal parts soy sauce and Worcestershire sauce with a bit of black pepper and garlic powder added to taste. Let the meat strips marinate in the mixture for at least 4 hours or overnight for best results.
After the meat has finished marinating it is time to start the drying process. This can be done in a dehydrator oven or smoker. If using a dehydrator set it to approximately 150 degrees Fahrenheit and place the meat strips on the racks. If using an oven set it to the lowest temperature setting and prop the door open a few inches to allow for airflow. Place the meat strips on a wire rack set over a baking sheet to catch any drips. If using a smoker set it to approximately 200 degrees Fahrenheit and smoke the meat for 2-3 hours.
Once the meat is dried it is time to add the finishing touches. This includes adding any desired seasonings and then packaging the jerky for storage. When storing jerky it is important to keep it in a cool dry place. An airtight container or zip-top bag works well. Jerky will keep for several weeks although it is best enjoyed within the first week or two.
What is the best cut of meat to use for venison jerky?
The leanest cuts of meat are the best to use for jerky.
This includes the loin round and flank.
What is the safest way to cut the meat?
It is safest to cut the meat with a very sharp knife.
A dull knife can cause the meat to tear and become ragged which can create places for bacteria to grow.
How do I remove the fat from the meat?
The best way to remove the fat is to freeze the meat for about an hour then use a sharp knife to trim it off.
Should I remove the bone from the meat?
It is not necessary to remove the bone from the meat but you may if you prefer.
How do I cut the meat into strips?
First cut the meat into large chunks.
Then slice the chunks thinly against the grain into strips.
How thick should I cut the strips?
The strips should be no more than 1/4 inch thick.
How long should I cook the jerky?
Cook the jerky until it is dry and slightly chewy but not hard.
This can take anywhere from 4 to 8 hours depending on the thickness of the strips and the temperature of the oven or smoker.
What temperature should I cook the jerky at?
The ideal temperature for cooking jerky is between 160 and 165 degrees Fahrenheit.
How do I know when the jerky is done?
You can tell the jerky is done when it is dry and slightly chewy but not hard.
What is the best way to store the jerky?
Store the jerky in an airtight container in a cool dry place.
How long will the jerky keep?
If stored properly the jerky will keep for up to 6 months.
What are some common flavorings for jerky?
Some common flavorings for jerky include salt pepper garlic onion and Worcestershire sauce.
Can I use a marinade for my jerky?
Yes you can use a marinade for your jerky.
Just be sure to pat the meat dry before cooking it.
What kind of wood should I use for smoking the jerky?
Alder apple maple and hickory are all good choices for smoking venison jerky.
How do I know if the wood is too dry?
If the wood is too dry it will burn up too quickly and create too much smoke.
This can make the jerky taste bitter.
