Making Venison Jerky: Jay’s Much Requested Recipe

24 Nov

Any portion of venison can be made into good jerky if it has all fat and connective tissue removed from it.  The lean meat should be cut into strips one inch wide and 1/4 inch thick.
Weigh the amount of prepared meat and calculate the appropriate amount of spices.  Add the spice mix while moving and kneading the meat so the spices are evenly distributed thoughout.
Refrigerate the mixture in an airtight container for 2-4 days.  When ready to dry the meat place the pieces one layer thick on cookie racks or another type of grill.
The venison can be dried in an oven, over a wood stove, or in a smoker.  If an oven is used, the door must be left open ½ inch to allow moisture to escape.  The desired drying temperature is 150 degrees F.  The jerky will dry in 6-8 hours at this temperature.  Higher temperatures will cause the meat to cook and burn rather than dry.  Flip the pieces once after the first 1 ½ hours.  Remove when dry but not dessicated.

•    Remember- the effort you put into preparation will generally determine the quality of product you produce.

Spices for 2 ½ pounds meat

1 tsp. White pepper        1 tsp. Onion powder
2/3 tsp. Black pepper        1 T. Garlic powder
2 ½ tsp. Salt                1/4 cup white sugar
1 tsp Season-all

Smoked salt or liquid smoke is good, if available.  Substitute more smoked salt for regular salt.

jerky08

One Response to “Making Venison Jerky: Jay’s Much Requested Recipe”

  1. origamifreak 25 November 2008 at 11:11 PM #

    Mmmmmm. Meat candy!

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