Making homemade jerky is a great family activity during deer season. It’s easy to get the whole family involved and you can make a variety of flavors of venison jerky!

The first step in making jerky is selecting the right cut of meat. Aim for a lean muscle that is easy to chew.

How to Make Your Own Seasoning Blend

If you’re looking to make a flavorful venison jerky, there are a few things that you need to know. First, it is important to use a high-quality meat.

Next, you’ll need to trim off any excess fat and connective tissue from the venison. This will make your jerky much easier to slice and can save you a lot of time in the process.

Finally, you’ll need to season the venison with a variety of spices and seasonings. You can experiment with different combinations to find your favorite flavor combination.

You can also choose to add liquid smoke to the venison marinade for added smoky flavor. You can purchase liquid smoke at your local grocery store or order it online.

How to Customize the Flavor of Your Venison Jerky

You can customize the flavor of your venison jerky by using different seasonings. You can mix your own seasonings, use store-bought jerky seasoning packets, or buy premade marinades that include a variety of spices and flavors.

You’ll also want to choose the right cut of venison for your recipe. Deer meat is rich in natural fat and has a unique flavor.

Slice your meat into uniform strips that are 1/4 inch thick (slightly frozen meat cuts easier). Trim the sides and edges of the meat before cutting to ensure that the jerky is even.

Once the venison is cut, you’ll want to marinate it in the refrigerator for at least eight hours. This will allow the seasonings to penetrate and add extra flavor.

Preparation

Making homemade venison jerky requires a few basic ingredients and steps. These include choosing a cut of meat, grinding the venison, adding seasonings and marinating the venison.

The first step is to choose lean venison that is free from sliver skin, tendons and other tough connective tissue. Trim the venison of excess fat and any connective tissue, then cut it into strips no thicker than 1/8-inch.

Next, grind the venison to finely ground strips in your LEM Big Bite Electric Meat Grinder. This process will help you to get consistent, thin jerky strips.

After grinding the venison, combine the venison with your jerky seasoning recipe in the largest bowl you have, then marinate it overnight or longer to allow the flavors to soak into the meat.

When you’re ready to dry the jerky, place the sliced meat on the trays of your dehydrator or oven and dry at 160 degrees until it’s done to your liking. Check periodically to make sure the jerky is drying properly by gently bending it and checking that the meat doesn’t break when pressed.

Cooking

There are several ways to cook venison jerky, but the most popular is in a food dehydrator. You can also cook venison jerky in an oven. It’s important to remember that the venison will dry out more in an oven than it will in a dehydrator, so you should use a low temperature and place a pan or foil under the rack to catch any drippings.

To get the best chew and flavor in your jerky, you need to cut it into thin slices. Ideally, you’ll want strips that are 1/8 of an inch thick or thinner. Any thicker and you won’t get the smoky texture you’re looking for.

You can season your jerky in a variety of ways, including salt and spices sprinkled on the raw meat or in a marinade. You can also add herbs and spices like garlic, pepper, and onion powder to the mix. You can also add a bit of liquid smoke to the marinade for added smoky flavor.

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