If you love the taste of venison but hate the thought of spending hours on a deer hunting trip trying to bring down your prey, you’re in luck. Deer jerky is an easy way to get that delicious venison flavor without all the hassle. In this article, we will teach you how to make deer jerky step-by-step. From sourcing your meat to curing and smoking it, we will guide you through the entire process so that you can make some delicious deer jerky of your own.
Materials:
If you’re looking to make some delicious deer jerky, here are the materials you’ll need:
- Deer meat
- Salt
- Pepper
- Canning jars or a dehydrator (optional)
- Start by trimming the deer meat into thin strips. If your deer is fresh, it should be about 1/2 inch thick. If your deer is cured or has been stored in a processed product, then it may be thicker and will need to be cut thinner.
- Season the deer strips with salt and pepper to taste. Be sure not to overseason them as this can yield an unpleasant flavor.
- Put the strips onto a baking sheet and bake in a preheated oven at 120 degrees Fahrenheit for 2 hours, or until they are slightly browned and crispy.
- Remove the jerky from the oven and let cool completely before canning or storing it in an airtight container in the fridge/freezer.
How to Make Deer Jerky?
If you’re looking for a delicious and nutritious snack, deer jerky is a great option. Here’s how to make it:
1. Cut your deer meat into small pieces, about the size of a nickel. If the meat is too thick, you can cut it into smaller pieces after it’s been seasoned.
2. In a bowl or container, mix together salt, pepper, garlic powder, onion powder, and cumin (or any other flavorings you like). Add the deer meat and toss to coat.
3. Cover the bowl or container and let the deer jerky sit for at least two hours or up to 24 hours in the refrigerator. This will allow the flavors to blend and intensify.
4. If you’re making deer jerky in advance, remove it from the refrigerator 30 minutes before you plan to eat it so it’s at room temperature.
Tips for Making the Best Deer Jerky:
Making deer jerky is a great way to enjoy the flavor of venison without having to butcher the animal. There are a few tips that will help make the best deer jerky.
Choose Quality Thick Slices: The first step in making deer jerky is to choose quality, thick slices of venison. This will ensure that the resulting product is tender and juicy.
Freeze It Fresh: Once you have selected your quality venison, it’s important to freeze it as quickly as possible so that the flavors don’t diffuse. Providing cold storage will help preserve the natural moisture and flavor of the venison.
Use a Good Jerky Seasoning: After freezing, it’s important to season your venison before you start making jerky. A good Jerky seasoning can enhance the flavor of your venison while also providing a layer of protection against spoilage.
Tools and Equipment:
Deer jerky is a great way to enjoy venison without having to spend a lot of time in the kitchen. There are many different ways to make deer jerky, but this simple method uses just a few common kitchen tools and supplies.
To make deer jerky, you will need:
- A sharp knife or meat saw
- A Jerky Gun (available at most sporting goods stores)
- Deer meat (preferably fresh, but not spoiled)
- Salt
- Pepper
- Garlic cloves
- Onion skins
- Bottle of your favorite teriyaki sauce or Asian-style dipping sauce
How to Store Deer Jerky:
Deer jerky is a great snack for those looking for something nutritious and tasty. There are many different ways to make deer jerky, so it is sure to fit any taste. Some tips for storing deer jerky include keeping it in an airtight container and refrigerating it if you plan on eating it quickly.
How long do you dehydrate deer to make jerky?
Deer are a great source of protein and healthy fats, but they can be tough to cook. You can easily make deer jerky by dehydrating them for a few hours. This process seals in the flavor and makes the meat much more palatable.
What part of the deer do you use to make jerky?
Deer jerky can be made from any part of the deer, but the most popular is the neck and shoulder. The meat should be fresh and free of any defects.
Do I need curing salt for jerky?
Curing salt is a common ingredient in many types of jerky. It’s used to help preserve the meat by preventing bacteria from growing. However, you don’t need to use curing salt for deer jerky. There are other methods that can be used as well.
Conclusion
So there you have it! If you follow these simple steps, you can make some deer jerky that your friends and family will love. Whether you’re a beginner or a pro, these tips will help you get the perfect end result every time.
FAQs
Q1. Does jerky need sugar?
Ans: Jerky can last longer when it is preserved with sugar, which is a natural preservative.
Q2. What is the nutritional value of jerky?
Ans: In addition to kale and spinach, grass-fed beef jerky is a superfood.
Q3. Can you tell me what the best temperature is for making jerky?
Ans: Traditionally, jerky is made by drying meat at low temperatures (130°F to 170°F) for a long period of time.