Both sides of my family hunt, and year round we enjoy tender slow cooked roasts, stews, and homemade breakfast sausage.
Last season my man took his first deer, and it struck us that we could make jerky. So we read up on it, found recipes, and became familiarized with the hazards of drying. There is a lot to be said about which cuts to chose for making jerky, and at what angle you should slice the meat.
Avoid the silver skin and any bits of tendon, if possible shave off any lengths of the stuff that may be on your meat. I've prepared it several times now and would advise against using the flanks, because the meat is too thin and simply covered in silver-skin. The roasts or hocks make fine jerky, large hunks of meat are easy to slice thinly and lay out to dry.
The marinade makes all the difference in your end product. Do not toss spices and salt on your sliced venison and hope to god it will taste good. Follow the recipe, and use a reliable source. It's really important for food safety to use your dehydrator or oven correctly.
My resource for jerky recipes is free-venison-recipes.com
I don't use Tender Quick, or liquid smoke mostly because they freak me out a little, but these recipes have always turned out great without them.
If this is your first time making jerky you may want to start with 1 lb. of meat so that you can get a grasp of the process.
Last season my man took his first deer, and it struck us that we could make jerky. So we read up on it, found recipes, and became familiarized with the hazards of drying. There is a lot to be said about which cuts to chose for making jerky, and at what angle you should slice the meat.
Avoid the silver skin and any bits of tendon, if possible shave off any lengths of the stuff that may be on your meat. I've prepared it several times now and would advise against using the flanks, because the meat is too thin and simply covered in silver-skin. The roasts or hocks make fine jerky, large hunks of meat are easy to slice thinly and lay out to dry.
The marinade makes all the difference in your end product. Do not toss spices and salt on your sliced venison and hope to god it will taste good. Follow the recipe, and use a reliable source. It's really important for food safety to use your dehydrator or oven correctly.
My resource for jerky recipes is free-venison-recipes.com
I don't use Tender Quick, or liquid smoke mostly because they freak me out a little, but these recipes have always turned out great without them.
If this is your first time making jerky you may want to start with 1 lb. of meat so that you can get a grasp of the process.
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