What is the best way to make deer jerky?
For a softer jerky, it’s best to soak the meat slices in a brine solution for 24 hours to tenderize the meat and remove the blood. In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, pepper, garlic powder, onion powder and salt. Place meat in, and close bag. Refrigerate overnight.
What part of the deer do you use to make jerky?
Nearly every part of the deer can be made into jerky, but the best cuts are the eye round and rump roast from the hind legs. Any large roast from the hind leg will do.
How do you know when Venison jerky is done?
Perform a taste test. Once you’re reasonably certain that the jerky is done, the best way to test it is to take that first bite. You want it to be chewy, yet not so tough that it’s difficult to eat. When the meat is overly tough, it means that it hasn’t quite achieved jerky status yet.
Do I need curing salt for jerky?
While salt adds flavor, it’s not necessary to cure the jerky, as it is for curing ham or fish for example. Make your own jerky for much less cost than you’d pay in the store. Choose from lean beef, pork or chicken.
Does dehydrating meat kill bacteria?
The temperatures of dehydrators and oven dehydrating are not high enough to destroy harmful microorganisms that are typically present in raw meat. Even though fully dried jerky may appear done, it is not safe to eat unless it goes through an additional heat treatment. This can be done before or after the meat is dried.
How long do you cook deer jerky in a dehydrator?
Directions Slice meat into long strips, 1 inch wide and 1/8 inch thick. Preheat oven to 160 degrees F (70 degrees C). Place meat strips on a rack so that they do not touch each other, and dehydrate for 6 to 8 hours in the oven, or until desired consistency is achieved.
How long is deer jerky good for?
Jerky can be stored in a cool, dry place at room temperature for up to a month, in a refrigerator for up to 6 months, and in the freezer for up to a year. Always defrost your venison in the fridge – allow at least 12 hours for best defrosting result.
How do you fix bland jerky?
I would recommend coating your cooked jerky lightly with olive oil and then sprinkling with dry rub or seasoning of your choice. The oil will help the rub stick and will still keep your jerky from going bad. Continue to store jerky in an airtight container or zip lock bag.
Is Doe meat better than Buck?
The best possible deer meat varies by location but I think no matter what it depends on age. A yearling doe or buck is going to be more tender than a 5 year old doe or buck. In general younger deer taste better than mature ones.
Do you have to put jerky in the oven after dehydrating?
For jerky to be safe, it should be heated to 160°F for beef and 165°F for turkey or chicken jerky BEFORE you dry your strips. Heating the jerky after dehydrating might not kill all bacteria due to it becoming more heat resistant during the drying process.
How do you know when jerky is done in a dehydrator?
When bent, an adequately dry jerky does not break in half but should crack instead. The dry strip should exhibit a firm, flexible form that can easily bend completely back on itself without snapping. Dried jerky should not be crumbly but instead displays a leathery texture that tastes palatably chewy.
Why is my jerky so tough?
After the pieces come out of the dehydrator and have a chance to equilibrate, the moisture from the center will move out to the surface, and if there is enough moisture it can mold. Or if you store it where it continues to air dry, it will get hard like you described or crumbly if cut across the grain.
Do you flip jerky in a dehydrator?
Arrange the meat strips on the trays of your food dehydrator, leaving enough room between pieces to allow air to flow around the meat. Rotate the trays from the top half down to the bottom a couple of times through the drying time, to let everything dry evenly.
How much salt does it take to cure a pound of jerky?
In general, using one teaspoon of salt per pound of meat, plus any optional herbs and spices, is considered unsalted jerky. Salted jerky is generally brined in a solution using 2 1/2 cups pickling salt per three quarts of water plus any optional herbs and spices.
Can you get botulism from jerky?
The most serious additive is sodium nitrite, which is added to jerky to inhibit the growth of bacterial spores that cause botulism, a potentially deadly food borne illness. Nitrites are added to many processed meat products (think ham, bacon, and hot dogs), and also help to preserve the color of the meat.