Another approach to flavor the jerky is with dry rubs. Salt and other ground spices are combined, then applied to the meat. Garlic powder, chile powders, cumin, coriander, and dried thyme are a few common spices. Many seasoning rubs are available in grocery stores and online.
Sliced meat should be chilled for 12 to 24 hours after applying the dry rub so the flavors can permeate. Depending on how strong the rub is, you can either rinse it off the meat before dehydrating it or just place it in the dehydrator without any preparation.
How long may deer meat be marinated before making jerky?
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 meat 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.
How is deer meat prepared for jerky?
Many people are hoping to stock their freezers with fresh venison during the deer hunting season. Additionally, venison can be preserved or dried into jerky. All of these are excellent methods for preserving your produce, but unique safety measures must be taken with each to lower the possibility of foodborne illness. When it comes to jerky, some of those safeguards are less well-known.
E. coli and parasites are the two primary food safety issues to take into account while dealing with deer jerky. Deer have a pathogen called E. coli that can be introduced to the meat during field dressing. In many species of wild game, parasites such as tapeworms and Trichinella survive as living organisms. All of them have the potential to result in serious sickness, thus venison must be handled carefully.
Three steps are the best way to cook meat for venison jerky:
- Cut the meat into pieces no thicker than six and freeze it for no less than 30 days at 0 degrees Fahrenheit. Some parasites, as well as their eggs, are killed by freezing.
- To achieve an internal temperature of 160 F, steam or roast the meat. E. coli risk will be decreased as a result.
- The meat should be dehydrated for 10 to 24 hours at 140 degrees Fahrenheit.
Although steps 2 and 3 can be reversed (dehydrate first, then heat treat), the USDA has observed that if venison is first dehydrated at lower temperatures, E. coli can become heat-resistant, hence it is advised that venison be heat treated before dehydrating.
Once finished, your jerky can be kept at room temperature in airtight containers for up to two weeks. To extend the shelf life of your jerky, think about freezing it. Visit the Michigan State University Extension website for additional advice on how to preserve or prepare venison.
How long should deer jerky be dehydrated?
- Put the meat in a dish or other container that can hold both the meat and marinade so that it may marinate. Thoroughly combine the meat and marinade, cover, and refrigerate for at least 24 hours and up to 3 days.
- Bring to a boil the marinade and pork strips in a large pot. Boil for 1 to 5 minutes, or until a calibrated food thermometer reads 165 degrees F for the meat.
- Strips should be taken off and drained on fresh towels. Lay out the strips on cake racks or dehydrator trays that have been placed on baking sheets to dry in the oven. Never overlap the strips. Put racks in a dehydrator or oven that has been prepared to 140–145 degrees Fahrenheit. Set the oven’s temperature as low as you can. It might be necessary to leave the door pushed open while keeping an eye on the temperature with an oven thermometer. By positioning a fan outdoors, close to the oven door, circulation can be increased.
- The expected drying time for meat that has been heated prior to drying is 4-5 hours. Check the jerky after three hours and discard any dried-out bits. When jerky pieces are solid throughout, without any sponginess, and won’t break when bent, they are finished. Instead, a network of fine white lines will be visible after the fold.
- Let cool after wiping off any oil stains. Store in sturdy food storage bags or glass jars.
*You can heat the dried venison in the oven as an extra precaution if you forgot to cook it before drying. Place close together but not touching on a baking sheet. Heat the strips in an over for 10 minutes at 275 degrees Fahrenheit if they were initially 1/4 inch thick or less. Check that the internal temperature reaches 165 degrees Fahrenheit using a food thermometer. For thicker slices or ovens that frequently require longer or shorter cooking times, a timing modification may be necessary. Be aware that the dehydrator’s drying duration will probably be closer to 10–12 hours.
How long should the jerky marinate?
- Sweet: Sugars open up a whole new category of their own great flavorings, and nothing brings out savory flavors like a hint of sweetness. Brown sugar is a common ingredient in recipes; others include honey, dark corn syrup, or blackstrap molasses.
Put your pork strips in a sizable ziplock bag, add the marinade, and thoroughly coat the meat in the mixture. Put the entire bag in the refrigerator to properly marinate for at least 4 hours and up to 24 hours. The deeper your flavor and tenderizing activity, the longer you marinade. The simplest procedure is to simply place in the refrigerator overnight and begin the drying process the next day.
Before turning on the oven, remove the oven racks. Use aluminum foil to line the bottom of your oven to catch drips and facilitate cleanup. After that, heat the oven to between 160 and 180 degrees Fahrenheit. On a work surface, arrange racks over paper towels. Lay flat beef pieces that have been marinated across the racks. Make sure there is room between each strip and that they are not touching one another. Some suggest blotting the strips first on paper towels to let the extra liquid drain, however jerky lovers have different opinions on this.
Try a different setup if you want to maximize your output, or in other words, if you want to fit the most jerky strips in your oven at once. Utilize bamboo skewers and thread one end through each strip before hanging skewers from the oven racks.
Place the pork strips on the racks and then put the racks in the oven, ideally with the door cracked. To hold the door open just enough, use a wooden spoon or a ball of wadded-up aluminum foil in the opening. Dehydration, or the removal of water from food, is the intended outcome, thus you must make sure that the warmed air is moving and circulating to dry the meat. 1 The meat will cook rather than dry out if the oven is too hot or there isn’t enough airflow, which will produce a bad result.
Depending on the thickness and size of your strips, the majority of recipes call for a total of 7 or 8 hours in the oven. To ensure that both sides of the slices dry equally, remember to flip them over halfway through. Although you must be present to watch your oven, you essentially have the entire day to complete other tasks.
How can you tell if the gourmet beef jerky you produced at home is indeed jerky? The taste test is the sole available method. Choose a decent chunk and try to bend it. It will immediately fracture and break off if it is too dry. It’s ready to go if you can easily bend it and rip a bite off of it. To make sure the meat doesn’t become too dry, try this after around 6 hours. Give it another hour or so if it’s not yet ready, then test again.
When jerky is finished, take it out of the oven and place it outside to cool and continue drying. When completely chilled, place the jerky in an airtight container and keep it in the fridge for several months to come (but no more than 4 to 6). Before you have to be concerned about a “expiration date,” it probably won’t be there anymore.