Want to learn how to turn your venison (that's deer meat if you were wondering) into jerky? This venison jerky recipe is so delicious, I remember snacking on it as a kid on road trips. Learn to make it yourself here. It's so easy, I'm sure you'll start stocking so you'll have something to munch on any time.
This recipe is an adaptation of DIY Ready's How to Make Beef Jerky.
What comes to mind when you think of jerky? Beef right? What if I tell you you can also make jerky from venison? Yes, you heard it right. Make homemade jerky not just from the usual beef but from deer's meat too. It's the same process and I'm sure it's something you'll enjoy making and eating. So continue scrolling and let's begin!
Did you know that venison is one of the healthiest meats you can eat?Click here to learn why!
Step 1. Select meat
You will need to use lean meat for your jerky.When purchasing your meat, it is best to tell your butcher what you are doing (which is making jerky, of course) so that he will know what you need.
If you hunted this animal yourself, be sure to use all the meat you can through different methods of cooking. No part of the game animal should ever go to waste.
Step 2. Trim your meat
Using a sharp knife,cut out any large, visible portions of fat.
Step 3. Partially freeze meat
Place meat in the freezer for a few minutes. Partially freezing the meat will will make it easier to slice.
Step 4. Cut the meat
Slice the meat into stripsabout the size of your index finger.The finished jerky ends up being about 1/3 the size of what you started with.
Step 5. Mix your marinade
The great thing about making jerky is that you can decide what kind of jerky you want. You can use our jerky marinades and give it a little twist or you can make your own from scratch. Check out our different marinade recipes here.
Check out the health benefits of venison, a nutritious type of deer meat! https://t.co/iNZBTSMq4r pic.twitter.com/0gjVyVHaIP
— Homesteading (@HomesteadingUSA) July 14, 2016
Step 6. Marinade meat in resealable bag
Place marinade and meat inside a ziploc type of bag and lete it sit for at least 4 hours. For best results, leave the meat in the marinade overnight.
Step 7. Line oven with foil and arrange the meat in the oven rack
Arrange meat strips so that they do not touch one another.
Step 8. Cook your jerky!
There are two methods for making venison jerky and you can choose whichever you feel most comfortable with.
Method A: Make Jerky In An Oven
Set oven to 200 degrees and arrange meat in the oven rack. Place a little vent in the oven door toallowmoisture to escape. Cook meat for 7 hours.
How to check for doneness: Check for doneness at the 7 hour point. The meat is done once thejerky bends like a green twig. Otherwise, youneed to keep cooking until it does. Getting this right is crucial if you want your jerky to last long.The rule of thumb is the drieryour meat is, the longer it will store.
Method B: Use a Dehydrator
St the oven to 200 degrees and cook meatin the oven just like you would in method A, but instead of cooking for 7 hours do so for only an hour. Then remove meat from oven and place in dehydrator. Dry meat for at least 10 hours.
Step 9. Remove jerky and cool
Let your jerky cool for at least an hour before you package it.
Step 10. Package and seal
It is important to package your meat for longer shelf life. You can use an airtight container like a ziploc bag or an airtight resealable plastic container. But if you to preserve your meat as long as possible, use a vacuum sealer. You can check out our tutorial on how to use a vacuum sealer here.
You think you've tried something new with this venison jerky, wait till you try this salmon jerky from Mobile Home Gourmet:
Wasn't that easy? Are you going to make this venison jerky recipe for you and your family? Let me know below in the comments!
Check out my post about Jerky marinade recipesfor more yummy homesteading ideas!
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FAQs
Jerky needs to be lean. Meat can dry and cure quite well, but fat left on jerky can go rancid quickly. Remember, the meat will lose a lot of weight once it's dried – a four-pound roast will make only about a pound of jerky. The takeaway is simply to make more than you think you need.
How long should I dehydrate my venison jerky? ›
Preheat the oven to 160 degrees F (70 degrees C). Place a pan or aluminum foil on the oven floor to catch drippings. Remove venison from the marinade and shake off excess. Arrange venison on a wire rack in a single layer and dehydrate in the preheated oven until desired texture is achieved, 6 to 8 hours.
What makes the best deer jerky? ›
We like to use the top round and eye of round, but the sirloin, rump roast, and neck will work well for jerky meat. Venison in general is particularly lean, and these are the leanest cuts. You always want to go with the leanest meat because the fat may give an off-flavor and it makes storing jerky more difficult.
Do you have to pre cook deer jerky before dehydrating? ›
As long as your meat is cut thin, evenly salted, and well dried you do not need to pre-cook it. Since the meat is thin, cooking it beforehand will just result in overcooked, stringy meat. If you are using the oven method or a food dehydrator with a heating element the meat will end up cooked.
Do you cook venison before dehydrating? ›
coli can become heat-resistant if dehydrated at lower temperatures first, so its recommended that venison is heat treated prior to dehydrating. Once your jerky is done it can be stored in sealed containers at room temperature for up to 2 weeks. Consider freezing your jerky to make it last longer.
How much jerky will 5lbs of meat make? ›
Generally, 3 lbs of raw jerky meat will produce 1 lb of dry jerky. Each PS Jerky Kit is measured for 5 lbs of meat, so expect around 2 lbs of dry jerky. As you might expect, beef jerky is the most popular meat for jerky making but other meats can be just as, if not more, delicious.
How much jerky will 2lbs of meat make? ›
Jerky can run from $20-30, or more, a pound. You can understand why, since processing jerky takes time, and a pound of meat only produces about 1/4-pound of finished jerky.
How do you know when deer jerky is done in a dehydrator? ›
The jerky should have a dry, leathery appearance. Any intramuscular fat should be rendered and cooked out. Any residual fat should have a deep, rich, golden brown color. White or ivory colored fat is a sign the jerky still needs more time.
What is the best cut of venison for jerky? ›
Eye of Round
Wedged between the top and bottom rounds, this tenderloin cut is very lean. While small, the eye of round lends itself well to chewy venison jerky.
Why is my deer jerky so tough? ›
The short answer is that your jerky is so tough because it's too dehydrated. For some people, this is a great thing and the tougher the jerky, the better! But maybe toughness isn't what you (or your teeth) want in a jerky.
If you want to know about what meat cut to use and a great recipe for deer jerky, then keep reading. If not, here you go! Jerky will be done when it is firm throughout the strip without any “spongy” feeling. They don't break when you bend them.
Why can't you sell deer jerky? ›
The sale of wild game meats in the United States is generally regulated by federal and state laws. While some states may allow the sale of certain types of wild game meat under specific conditions, there are strict regulations in place to ensure the safety of the meat and to manage wildlife populations.
Is deer jerky better in the oven or dehydrator? ›
Dehydrators are much more effective at this than most conventional ovens or other heat sources, so it is much easier to make a consistent product with a dehydrator. This allows fast, even drying with little risk of food spoilage. Look for a unit with a high wattage fan and a timer for best results.
Do you need curing salt for jerky? ›
Using curing salt when making jerky is not essential, however it does have a lot of great benefits. Using curing salt correctly helps to reduce the chance of harmful bacteria growing on meat and ensures a safer curing process. It also improves flavour, colour and extends the shelf life.
Do you have to cure deer meat for jerky? ›
Curing salt is not required to make jerky, but it is an important tool. The key ingredients in curing salt inhibit the growth of unwanted bacteria, specifically Clostridium botulinum, that can cause potentially lethal foodborne illnesses. Think of curing salt as an insurance plan.
Do I need cure for venison jerky? ›
Using curing salt when making jerky is not essential, however it does have a lot of great benefits. Using curing salt correctly helps to reduce the chance of harmful bacteria growing on meat and ensures a safer curing process. It also improves flavour, colour and extends the shelf life.
Do you have to freeze deer meat before making jerky? ›
Freeze meat first
Freezing the venison prior to marinating makes it easier to slice and helps kill any parasites that might be present. Always marinate meat strips in the refrigerator, not on the counter. Dehydrate until a test piece cracks but does not break when it is bent.
