The full recipe and directions may be found at the bottom of this article. I’d like to start by addressing some often asked questions regarding this deer jerky recipe.
Do I need to cut out the fat?
I advise cutting as much fat from your meat as you can before preparing it for deer jerky. The shelf life of your jerky may be shortened if the fat is removed because it spoils more quickly than meat.
Should I cook my deer meat before making jerky?
The two major risks when dealing with deer meat are E. coli and parasites. Before dehydrating it, cook and freeze your meat to get rid of these organisms.
E. coli can be killed by steaming or roasting deer meat to a temperature of 160°F, while parasites and their eggs can be removed by freezing the meat at 0°F for 30 days. The slices should be less than 6 inches thick to avoid uneven freezing or steaming.
Why is my deer jerky molding?
When kept at room temperature in a tight container, deer jerky should last for at least two weeks. After a few days, dried meat’s mold growth indicates that dehydration was not complete.
How long do I need to marinate jerky?
For the best flavor, marinating deer meat in a covered bowl or plastic zip bag needs to be done for about 24 hours. 12 hours in the fridge is sufficient if vacuum sealing.
However, if you marinate your meat for more than 48 hours, the marinade will break down the meat and convert it to mush.
How can I make venison jerky last?
- Your jerky will last approximately a week if you use a paper bag.
- It can last a month when sealed in an airtight bag or container.
- You can store your jerky in a vacuum-sealed bag for up to six months.
Before producing jerky, does the deer meat get soaked?
As the deer season is coming to an end, you have probably already frozen one or two deer for steaks and/or burgers, and your freezer is nearly filled. There is no need to quit hunting; simply begin to make jerky. Almost any venison cut can be used to make deer jerky, which is a delightful and nutritious snack. Though venison jerky is offered in many jerky brands, did you know that you can manufacture your own at home with relative ease? Making your own venison jerky may seem like a difficult chore, but it only requires a few easy steps. Here is a tutorial that will show you how to prepare deer jerky at home using the meat you catch.
Process the Deer Meat
The first step you must take after a successful hunting expedition is to process the meat. While some hunters like to process the deer themselves, others prefer to take it to a butcher. Ask the processor to leave you whole cuts of meat if you prefer the latter option because they will be simpler for you to slice properly.
Clean and Soak
Make sure to rinse the deer meat after selecting it before continuing. Any remaining hair or blood that might have remained after processing can be removed in this way. The meat should then be soaked for three to five days. This drains the remaining blood, eliminating the gamey flavor. Most individuals will either pour vinegar and water over ice or a saltwater solution. Every day, swap out the solution to keep it new. The resulting venison will be clean, flavorless, and excellent for jerky.
Thinly Slice the Meat
Thin meat slices are essential for making quality deer jerky. The meat will be more tender and tasty when it is thinner, making for better jerky. Slices that are too thick will take a lot longer to dehydrate, and the finished product will have the improper texture. With a sharp knife, some people can make really fine slices by hand, but this is challenging for others. If you find it difficult to cut your slices thinly enough by hand, you might want to think about buying a meat slicer to produce thin, even slices ideal for making jerky.
Create Your Spice Mix
You need to utilize a flavorful spice blend if you want to make tasty jerky. The flavor is all in the spice mixture, so make a wise choice. To develop your own recipe, combine your preferred spices and herbs, or search online for tried-and-true recipes. Additionally, you can save time by purchasing a marinade that has already been prepared and is flavorful.
Some jerky producers, like Crockett Creek, provide their marinade for sale so that consumers may manufacture their own jerky at home. Use our Original Marinade to give your deer jerky the same flavor as Crockett Creek’s homemade jerky. The same marinade we use on our best-selling jerkies is what many of our customers claim they use to provide a robust, mouthwatering flavor to their homemade deer jerky.
Marinate the Meat
The venison should be marinated once your spice blend or marinade is prepared. Pour the marinade into the largest bowl you have, then pile as much meat inside as you can. Place the bowl in the fridge with a cover on it. In order for the meat to absorb as much flavor as possible, it is essential to marinade it for at least an overnight period. If you don’t have a big bowl, you can marinade the venison in plastic freezer bags. Simply combine the meat and marinade, close the bag, and refrigerate it overnight.
Dehydrate the Venison
Dehydrator: The meat is now flavorful and prepared for drying after spending the night marinating in the spice mixture. A dehydrator is the best method. Follow the directions that come with your specific dehydrator after placing the beef strips on the trays in a single layer, not touching one another. It will take various dehydrators varying lengths of time to dry your deer jerky to the proper consistency. The jerky should be dried out until it is hard yet still slightly malleable. Keep an eye on the jerky while it dries, and check to see if the meat is drying inside by removing a few pieces and breaking them.
Oven: You can use your kitchen oven if you don’t have a dehydrator. Place the racks in the upper-middle and lower-middle positions and heat to 175 degrees Fahrenheit. A wire cooling rack should be placed on each of two sizable baking sheets after covering them with aluminum foil. The beef strips should be spread out evenly on the wire racks without touching one another before going into the oven. It typically takes four hours to bake the venison until it is dry, firm, but still somewhat malleable, however cooking durations will vary depending on the thickness of the meat and your oven. Ensure that the jerky is turned over halfway through baking.
Store Your Deer Jerky
Your deer jerky will be ready to consume once it has dried completely. The jerky can be consumed right away, given as a present to loved ones, or put away for later. Put the deer jerky in a plastic freezer bag and push the air out before storing it. Your jerky will remain fresh for approximately a week if you store it in a dark cupboard. It can be frozen for up to six months or kept in the refrigerator for up to two weeks. You can use vacuum packaging or food-grade oxygen absorbers to remove oxygen and prolong the shelf life of your jerky without cooling it down or freezing it.
Does deer jerky require salt for curing?
Almost any lean meat cut can be converted into jerky. Trimming away any fat or silver skin that is readily visible can help your jerky dry more quickly and reduce the likelihood that it will get rancid. And fresh meat is ideal; purchase it just before creating jerky. Typically, 1 lb of dry jerky can be made from 3 pounds of raw meat. Expect to get about 2 lbs of dry jerky because each PS Jerky Kit is sized for 5 lbs of beef.
- Beef: sirloin tip roast, flank, eye of round, top round, and bottom round
- Tenderloin and breasts of poultry
- Tenderloin of pork
- Veal: Round eye, rump roast, and backstrap
- Fish: salmon and tuna steaks (skin and fat removed)
- Lean meat with no more than 10% fat.
Although beef is the most common meat used to make jerky, other meats can be just as, if not more, delectable. If you’re looking for something different, check out our fantastic venison jerky recipe!
Seasoning & Marinating
After deciding on your meat, it’s time to get creative and prepare your jerky marinade. Although merely salt, pepper, and garlic are sufficient, the finest jerky flavors are salty, sweet, and spicy (try our recipe for a DIY Jerky Brine). When it comes to jerky marinades, nothing is off limits, so experiment with a range of dry flavors and spices as well as liquids like soy sauce, bourbon, etc. Our full Jerky Kits include with our award-winning spice mixes and a cure for up to 15 lbs of meat if you want to experiment with flavor.
Yes, for your safety. As jerky is dried at low temperatures rather than being cooked, using a jerky cure will restrict bacterial development and prevent botulism or other foodborne infections. Your product will have a longer shelf life if it is cured. Jerky can be kept for two weeks or less if it isn’t cured, and months if it is cured and kept in a dry, dark place. It’s crucial to marinade your meat for at least 8 hours if you’re using a jerky cure.
Is a 24-hour curing period required for jerky?
Have you followed the directions for measuring the remedy precisely? Jerky will taste salty if the curing is overdone.
How much time did you give it to cure? For stripped meat, a recommended curing period of 24 hours is advised, and for ground meat, 12 hours. Too much curing time will also result in overly salty food.
If done properly, you can reduce the cure by half a teaspoon for every pound of meat. When the meat is completed cooking, the middle should still be pink. You must add extra cure if it turns gray.
After applying the cure and seasoning, you can vacuum pack the meat to shorten the curing time to 6 hours for strip meat and 3 hours for ground beef.
Because curing the meat in the refrigerator for the duration specified in the instructions enables you to cook the meat properly, you must cure a test batch of jerky or snackin’ sticks.
You may keep it in the freezer for six months or the refrigerator for a month. Make sure the airtight seal is intact.
Due to the remedy being an all-natural preservative that cannot keep up with the microorganisms in the world today, we strongly advise refrigeration. Customers have transported our jerky across the country or abroad after cooking it until it has the consistency of leather (with no moisture left).
After adding the cure and seasoning and before cooking, can the jerky be frozen?
Before cooking, the jerky can be frozen, then defrosted. It should be cured before cooking because the cure will begin to work as it thaws.
Yes, just adhere to the guidelines on the leaflet that was sent with your package. By sticking a fork in the door, the ideal quantity of heat can leave while maintaining the meat’s ideal moisture balance.
A dehydrator only strips the meat of moisture, not actually cooks it. If the jerky is kept out for too long, it may begin to mold.
You won’t attain the ideal temperature of 165 degrees if it doesn’t rise to at least 180 degrees. This indicates that the cure has not been heated sufficiently, which could result in a metallic-tasting treatment. Additionally, it might make you feel sick.
To keep your jerky from going bad, store it in the freezer or refrigerator. It must be kept cool in order to keep it fresh and secure because it lacks preservatives.
All of the moisture in the meat has been removed during the dehydration process of the jerky. You can see the remedy rising to the surface as the white crust.
Do I need to keep my jerky refrigerated during this period if I want to bring it with me to work or on a lengthy trip?
We advise against leaving the jerky out of the fridge for more than 8 hours. If you’re going to do this, it’s best to simply bring what you’ll eat because otherwise you risk having leftover or damaged meat. If you can, try to bring a small cooler or lunch bag that you can carry along with you, along with some ice or an ice pack to put in with the meat.
Questions about Snackin’ Sticks:
Yes, the seasoning for the Snackin’ Sticks and the jerky spice are interchangeable and same.
Pull off a tiny bit of casing and feed it into the nozzle after applying a small amount of oil or cooking spray to the nozzle. So that it won’t come off easily, it should fit snugly.
What is the ratio of venison to pork?
Because certain tastes have different ratios, consult the instructions.
Yes, you can; however, the final product will have a different consistency and flavor. You might wish to increase the water content if you reduce the amount of pork and increase the amount of beef or venison.
Cheese, red pepper, garlic, onion, and mustard seed are a few items that our other customers have appreciated. We definitely advise you to try different things and discover what you prefer.
Do I still add the cure if I plan to boil the sausages? (Fresh Sausage is boiled, pan-fried, or grilled before being smoked.)
No, the remedy must be cooked out gradually (oven or smoker). You DO NOT want to use the cure when you are not slow cooking since it can make you ill if the cure is not allowed to properly cook out of the meat. Boiling will not allow the change that the cure produces to take place in the meat.
If I want to make fresh sausage, do I still need to slow simmer it after adding the cure?
Yes. If you cook the meat slowly without letting it cure, the end result COULD cause you ill.
Chicken and fish brines:
You can prepare as many pounds of fish as the brine will hold as long as the fish is completely submerged. Due to the variability in fish size, we are unsure of the precise number.
Do I need to use the second package of brine if the first one wasn’t enough to totally cover my chicken, turkey, or goose?
No. Reusing it will reduce its potency, you run the danger of contaminating the next batch, and you can get a product with a very fishy flavor or a weakly cured product.
Yes. Lemon juice is the one ingredient we do not advise including in your brine combination. Lemon juice’s acid content has the potential to chemically react with the brine and damage both the brine and the meat.
Yes, you should minimize the curing period by roughly three days and put the pork in the water bath for an hour if you’re using a smaller piece of beef.
I intend to smoke two pig butts of various sizes. Does the smaller one require a shorter cure time?
No. Because the cure ultimately permeates all of the meat, you can cure them for the same period of time. The smoking period will be the only variation. The smaller of the two will probably cook faster.
Yes, call 800-829-2285 for customer care, and we’ll email you the instructions.
What should I do if my Jerky/Link Master Gun barely pushes the meat out a few inches before slipping and stopping?
To slightly roughen up the metal rod, rub a piece of sandpaper over it many times. This ought to resolve the issue.