Venison jerky is a delicious food you can make using a variety of dehydrating methods. Smokehouse venison jerky requires more time than modern traditional methods, but the result is outstanding. Smokehouses range in size with the largest ones built by jerky manufacturers. You can build your own smoke house or invest in one to make and sell your own jerky.
Instructions
1. Trim off the fat from the venison. Cut the meat with the grain into long strips ¾-1 inch thick.
2. Use your hands to gently scatter medium salt on the entire bottom of a large container.
3. Pour the molasses over the salt. Hold the bottle at least one foot above the container and move the molasses from left to right. You will create crisscross strings of molasses that cover the salt. You will need enough molasses and salt to create a ½-inch thick layer on the bottom of the container.
4. Apply enough pepper to suit your tastes. A light dusting usually suffices when making brine for the venison.
5. Begin layering the meat strips across the bottom of the container. Choose a side to begin and lay the strips next to each other. Be careful not to overlap the strips and have them running in the same direction.
6. Make another layer of salt, molasses and pepper on top of the venison. You will need another ½-inch thick layer, but you will make this layer perpendicular to the first.
7. Continue layering the meat and ingredients until you are out of jerky strips. Each layer will be perpendicular to the next one. Leave two inches above the top layer. Also apply the brine ingredients to this layer.
8. Cover the container with a lid. Place it in the refrigerator for two days to allow the meat to cure. After 24 hours, you must turn the meat. Wear gloves to stick your hand in the container and turn the meat in the brine juices.
9. Remove any leftover brine solution from the container after the second day. The venison will have soaked up most of the liquid.
10. Build a fire in the smokehouse with seasoned barkless wood. You will need enough wood to maintain a temperature of 80-90 degrees.
11. Once the fire begins to burn down, begin hanging the jerky. Use stainless steel rods that are 3/16ths in size. Place the venison through the rod, but do not allow the meat to touch. Squeeze jerky strips with your fingers to remove excess brine.
12. Load the rods into the smokehouse. The rods need to hang so that the venison does not touch. Leave the door cracked for at least two hours until the surface of the venison dries.
13. Close the smokehouse doors. Keep an eye on the temperature. You will need to poke the fire, and add additional wood to maintain the temperature. Allow the meat to stay in the smokehouse for two days.
14. Test to see if the jerky is finished. Bend two or three pieces of jerky; if they resist bending, then they are finished smoking. Remove them from the smoker, and store the venison jerky in an airtight container.
Tags: will need, bottom container, -inch thick, -inch thick layer, jerky strips