Hunting fans often snack on homemade deer jerky. Deer jerky spice or a marinade is a terrific method to preserve meat from deer in a tasty manner.
The processing of wild game differs from that of conventionally farmed meat. The curing procedure, which involves salt and a turkey jerky mix consisting of cured salt, is crucial and must be carried out correctly. Dried venison will have the right texture, taste, and longevity if you follow these steps.
Preparing homemade deer jerky
Learning the techniques for making reindeer jerky is simple. In most cases, seasoned hunters would inject huge cuts of flesh with a cure. Water, salt, and curing salt are used in just the right amounts, and the cure is applied topically and internally.
We’ll assume here that you’re working with a piece of meat that’s roughly the measurement of a typical beef round roast. This allows for the choice of a wet or dry cure, such as a marinade or seasoning for deer jerky. Make sure you’re using the right amount of curing salt every time.
Buying venison from a butcher means that the meat has probably already been cured. They may even slice them into 1/8″ strips for you to save time. If you don’t want to do that, you may freeze the meat for a little while and then slice it very thinly.
It’s best to slice against the grain. This will make the venison jerky considerably more soft and flavorful by slicing open the muscle fibers.
Recipe for jerked venison
While we like to keep things straightforward in our deer jerky recipes, feel free to be creative! Our standard is a simple recipe that is both delicious and fun to make.
Brown sugar, molasses, or honey might be used as alternatives to white sugar. Wine, beer, pineapple juice, and apple cider vinegar are all high in acidity and may be used to tenderize the meat while also imparting their own distinct tastes.
Boneless venison meat weighing 2 pounds
1/2 cup soy sauce or teriyaki
Two Tablespoons of Tabasco Sauce
Paprika, smoked, 2 tablespoons
2 teaspoons of salt
a half teaspoon of both garlic and onion powder, as well as black pepper
Marinate the venison in this mixture overnight. Marinate the meat for 12 to 24 hours in the refrigerator after combining the marinade with the slices in an airtight container which might be a freezer bag.
For perfect deer jerky, dehydrate at 160 degrees Fahrenheit. Dry the raw deer jerky strips for around 6 hours on dehydrator trays.
Time required for drying might vary from person to person. You may surely dehydrate the venison jerky for a longer period of time, as long as the interior temperature exceeds 165 degrees. Because bacteria have less likely a chance to grow in the drier environment, storage periods may be extended.
Wait 30 minutes after finishing your handmade venison jerky before serving. They have a three- to four-week storage life in the fridge. Keep in mind that you may extend their shelf life by putting them into the freezer for at least two months, but the taste may degrade.
Seasoning techniques for venison jerky
A dry seasoning or spice works nicely in a ground deer jerky preparation. Our whitetail jerky the marinate, or any sauce, may be used as a base for making your own deer jerky.