Venison Jerky W/Pics oven dried....
Solid Muscle or Sliced Jerky Recipe
1. Slice 3 pounds of venison round with the grain approximately 1/4" to 3/8" thick.
2.
Tip: Chill the meat for about 60 to 90 minutes prior to slicing will help your slices remain more uniform in thickness.
Note: After drying your jerky, your 3 pounds of start weight will weigh about 1 ½ to 1 ¾ pounds.
Spices:
1 tablespoon salt
1 level teaspoon quick cure. Get this at your local butcher shop or butcher Supply Company. This is an important ingredient because your jerky will be drying at low temperatures.
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground black pepper
1/4 cup soy sauce
1/3 cup Worcestershire sauce
1 teaspoon concentrated liquid smoke. This is optional and is used if you are using a dehydrator and want a smoky flavor
3. Mix the spices together in large bowl.
4. Coat the individual slices of meat with the marinade mixture by dipping both sides into the marinate mixture. Make sure all surfaces have been covered.
After dipping, place the meat slice into a large zip-top bag.
5. Pour excess marinate liquid over meat in the zip-top bag. Close zip lock.
6. Place bag in refrigerator for at least 24 hours.
7.
Tip: Make sure you mix the meat and marinade at least two times during its 24 hour soak. This will insure all pieces have absorbed the marinade equally.
Drying Oven Method:
1) Turn heat on oven to its lowest temperature.
2) Take meat out of refrigerator.
3) Place meat onto oven racks or clean metal screen. Keep 1/8 inch to 1/4 inch space between slices. Do not allow slices to overlap or the overlapped areas will not dry. I prefer to hang my jerky...it makes better use of the oven space and drys more evenly IMO.
4) Place racks with jerky meat into the oven.
5) Leave the oven door cracked open to allow steam to escape. Let jerky dry for approximately 6 hours or to desired dryness. Oven drying times will vary, so make sure to check the dryness of the jerky every hour or so. Do not leave your oven on, unattended if you are making jerky, plan to be home to watch it.
I like to heat the Jerky at 160° for the first hour or so….then reduce heat to 140° until the meat is sufficiently dry.
There are tons of different Jerky recipes out there….it is something you will want to experiment with. The recipe above is very basic and does not include everything I use in mine, but it will get you started….and make very good Jerky.
I make Full flavor and Mild versions (same ingredients just less).
Meat after soaking in marinade 36 hrs.
Spread out on paper with toothpicks inserted and a light dusting of Coarse ground Black Pepper
Placing on racks, leave some space between them.
Racks loaded, ready for drying
Done….and looking GOOD!
First batch is put in jar (DO NOT PUT IN PLASTIC) fresh jerky needs to breathe a few hours.
You want to reach in and get some…….don’t you????