If you’re looking for a fun and easy way to preserve your venison harvest, try making homemade jerky. You can add a variety of flavors and make your own unique taste by using the ingredients you already have.

The first step is to cut the venison into strips that are about 1/8 to 1/4 inch thick. This can be done with a sharp knife or a meat slicer.

Preparation

Making venison jerky is an easy, tasty way to use your favorite game animal. To get started, choose a high-quality lean cut of venison without sliver skin and tendons.

Cut the meat into thin strips. The strips should be about 1/4′′ thick. You can use a sharp hunting knife or a meat slicer such as the LEM Mighty Bite 8.5′′ Belt Driven Meat Slicer.

If you are using a meat slicer, set it to slice across the grain, rather than against it. This helps prevent your jerky from becoming long strings of tough muscle fibers.

You can also experiment with different cutting thicknesses and determine which works best for you. The thicker the jerky, the chewier it will be and the longer it will last at room temperature.

After you have sliced your venison into the desired thickness, it is time to marinate it in your favorite flavor combinations. You can make your own brine, or simply sprinkle salt and spices on the strips and allow them to rest overnight.

Marinating

One of the best ways to add flavor and tenderness to jerky is to marinate it. A basic marinade consists of salt, sugar, and spices that can be combined with other flavors.

For example, you can combine teriyaki sauce with Worcestershire sauce, soy sauce, and liquid smoke. For added flavor, you can also include other ingredients like dried red pepper flakes, black pepper, paprika, cayenne, and hot sauce.

The length of time you marinate the meat can have an impact on its flavor and texture. The recommended maximum time for marinating is 24 hours.

After the venison is marinated, it can be sliced into strips that are about 1/8 of an inch thick. Thin sliced venison is the best choice because it tends to dry out better than thicker slices.

Drying

Making venison jerky is an easy and tasty way to preserve wild game. It’s also a great way to bring the whole family together and enjoy some quality time.

The drying process can be done with a dehydrator, an oven or a smoker. Venison roast is a popular choice for jerky, as it’s lean and high in protein.

To make the jerky, you will need thin slices of meat that are about one-quarter inch thick. The thinner the jerky strips, the easier they will be to dry.

When the venison strips are ready to be dried, put them on a wire rack set up in an oven or smoker. Heat to 150 degrees F or 66 degrees C. Turn them over after two hours. After eight hours, the jerky will be dry and finished.

Smoking

Smoking is an age-old method of curing meats for long-term storage. It’s a versatile technique that can be used to create delicious and healthy snacks.

Learning to make venison jerky can be a fun and rewarding experience for the whole family. Venison is a lean, high-protein meat that can be preserved for months when dehydrated properly.

The smoking process can be done in a smoker, food dehydrator, or low oven. The ideal temperature to smoke jerky is around 150degF, which is low enough to allow it to dehydrate without cooking the meat.

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