Venison Jerky

[DATsBBQ]

Started out with a big hunk of boneless venison and used the meat slicer to slice it into 1/4" strips.


Then using an 8" chefs knife cut the slices into 3/4" strips (more or less )

Cut off all silver skin and trimmed out any fat I could see.

Then added the marinaded. If I remember correctly it consisted of
1 cup of wine
3/4 cup of Soy Sauce (from the Asian Mart-on the salty side)
1/4 cup of Worsty
1 TB dried chopped onion
1 TB fresh ground black pepper
1 TB Turbinado sugar
1/2 TB Liquid smoke (Hickory)
1 tsp granulated garlic
1 tsp ground nutmeg
1 tsp crushed red pepper
And into a tupperware (seems I'm out of ziplocks)



I plan to let this sit for a day in the fridge and then into the food dehydrator!

[Rich777]

Looks like a great start Dave. I'm thinking the end results will be even better!

[super8mm]

Look great, when do you start mailing out samples????

[JamesB]

Looks great! Recipe looks good too... Do ya need my mailing address?

[JaCK2U2]

How long in the dehydrator? I noticed that you didn't list a cure, unless I overlooked it. I haven't done jerky in a long time.

[DATsBBQ]

How long in the dehydrator? I noticed that you didn't list a cure, unless I overlooked it. I haven't done jerky in a long time.

No cure with this method. Note, this is a drying and not a cooking method, so the meat must be fat free or the jerky will go rancid. I dry the strips until they turn a black-redish color. (They'll shrink up to just 25% to 30% of the original weight.)

The jerky will have a long shelf life without refrigeration. And they won't be anything like Slim Jims you get in the impulse isle at gas stations.

I'm guessing 24 to 36 hrs in the dehydrater. But no less than 12hrs. Really depends on the relative humity in the house at the time (and its snowing outside right now).

I've dried jerky in the smokers and even an oven before, but its real hard to keep a low temp (100* or less) and I end up cooking 'em.

Twenty-eight years ago I tried the "sun method". I was living off-post in 29 Palms. House backed to the desert. Carefully laid out some beef to dry in the 120* heat. 4 hours later, all the beef was gone Guess the wild critters got to it. That was the last time I tried the sun method.

[DATsBBQ]

20 hours in the marinade


Rinsed, then dried with paper towels & into the dehydrator





The manual says 17-30 hours for meat. My guess is 26hrs.

[Rich777]

Lookin' good Dave.

[OSD]

Lookin' good. I bet that's gonna be tasty after that long marinade.

[JaCK2U2]

Looking forward to seeing the finished product.

[Stan41]

I predict that it's gonna be good!
I make jerky around here occasionally. Trouble is, jerky doesn't last. The jerky thief gets in here I guess.
Stan

[ChileFarmer]

Looks good to me Dave, We make jerky often, some times better than others but all is eaten.CF

[bowhnter]

Awaiting results. I might need to get me one of those dehydrators.

[DATsBBQ]

21 hours in the dehydrator and the jerky is done



Turned out pretty good if I say so myself. It could have used a little more pepper in the marinade or maybe even on the surface yust before drying but I held back in deference to the Mrs. Next time round, I'll double up on spices cause they seem to fade out when all is done and said. The light color cross hatching is from the plastic grates. Really no way to get around that with this gadget.


Bowhuntr wrote

Awaiting results. I might need to get me one of those dehydrators.

Mine is a Magic Chef and at least 20yrs old. Don't know if Magic Chef is even around but a quick check of Target's website
http://www.target.com/gp/search/ref=in_ ... ors&page=1 shows that they have least 7 other brands for under $50. Think I paid about $35 back in the day. They are pretty handy to have around. I've dried sage, chives, catnip and rose petals in it in addition to jerky.

[bowhnter]

Looks good. From what I can tell, it looks like you cut most pieces to be chewier (the way I like it)