Many hunters make deer jerky during hunting season.
There are as many deer jerky recipes as there are hunters. You can make the jerky spicy or mild, hickory-smoked or mesquite. The drying techniques vary, as well. Some swear on an old-fashioned smoker and others use a dehydrator. The best way to make deer jerky depends upon what you want as the final product.
Choose the Seasoning
The seasoning can make or break deer jerky. If you make the jerky too hot, it won't get eaten. A bland jerky means the wild venison taste is more prominent. Common seasonings include hickory-smoke flavoring, garlic powder, an assortment of pepper spices and Worcestershire sauce. Hot pepper sauce is another seasoning used to add heat to jerky. Other spices such as sage, dry mustard and onion powder also work well when making jerky. Marinate the venison for one to 24 hours to allow the meat to absorb the seasonings.
Processing the Meat
You can thinly slice the venison for making jerky or grind the meat into a burger consistency. The meat must be thin to dry evenly when curing. Partially freeze the venison to make it easier to slice. Using a meat slicer will help you make jerky of uniform thickness. Whether you slice or grind the venison, always remove as much fat as possible first. Fat does not dry and will cause the finished product to turn rancid.
Smoking and Drying Methods
Several choices exist for drying the deer jerky. Once the venison has melded with the seasonings, you can dry it in single layers in a 200 degree oven, on trays in a food dehydrator or in a smoker. Using the oven or dehydrator means the jerky flavor comes directly from the seasonings used during the marinating process. A smoker allows you to add more flavor with seasoned wood chips, such as mesquite or hickory. The drying time also varies depending on how crisp or tender you want the deer jerky.
Safe Storage
Deer jerky stores well in the refrigerator for a few weeks. For longer storage times, use the freezer. The deer jerky must be sealed in plastic and wrapped in freezer paper for long-term storage in the freezer. For short-term storage, seal it in plastic bags or an air-tight jar. The packaging must keep moisture from the meat. The deer jerky must be completely dry and remain dry to keep bacteria from forming, which will make the meat become rancid.
Tags: deer jerky, deer jerky, make jerky, deer jerky must, hunters make