Here is a proven recipe that will make great deer jerky.
Follow the instructions to make a healthy, at-home version
that will keep for one to two months.
!! Ingredients !!
* 2 lbs (907g) deer meat cut into 1/2 x 1/4 inch (12.7mm x 6.35mm)
thick strips; use only the best pieces
Marinade:
* 1 tsp onion powder
* 1 tsp black pepper
* 1/4 cup soy sauce
* 1 tbsp salt
* 1 tsp garlic powder or 1/2 cup chopped raw garlic
* 1/3 cup Worcestershire sauce
!! Steps !!
Understand the safety implications before commencing. Drying meat at
home carries risks if the bacteria are not adequately destroyed. As
such, it is important to take all safety precautions during the
preparation of venison jerky.[1]
* When raw meat or poultry is dehydrated at home — either in a
warm oven or a food dehydrator — to make jerky which will be
stored on the shelf, pathogenic bacteria are likely to survive the
dry heat of a warm oven and especially the 130 to 140 °F of a
food dehydrator.[2]
* Wash your hands with soap and warm water before commencing. Repeat
hand washing throughout the process. Wash all implements and items
used thoroughly as well.
* Ensure that the venison has been kept refrigerated at 40 °F or
slightly below.
Mix together all ingredients for the marinade. Place in an easily
poured container.
Pour the marinade over the meat. Leave to marinate overnight in the
refrigerator. Either place it into a container with a lid, or Ziploc
bags work just as well.
* The venison pieces should all be cut the same thickness, with the
standard being a 1/4 inch (6.35mm).[3] This ensures that the
venison jerky pieces will all cook evenly at the same time.
* In line with USDA advice, consider steaming or cooking the venison
to 160ºF (71ºC) before dehydrating it.
* Remove the venison pieces from the fridge. Drain well.
An example of placement of jerky in the oven Preheat the oven at a
very low setting of around 200ºF (93ºC).
* Place the meat strips either directly onto the oven racks (line
the base of the oven with foil to catch splatters), or placed on a
cooling rack sitting on a cookie sheet brushed lightly with
vegetable oil. Another neat alternative is to pierce each piece of
venison with a toothpick and hang it from the upper rack of the
oven.[4]
* Place in the oven and leave to dry. This will take about 4 to 6
hours. If you've laid the jerky flat on a cookie sheet, it's
important to turn the jerky about halfway, to ensure that it dries
evenly. Otherwise, if it's hanging or sitting over the rack, it's
good to stay.
* It's a good idea to leave the door open just a few inches or
centimetres to allow the moisture to escape.[5]
* Remove from the oven once dehydrated. Leave to cool
completely before placing into airtight storage; there should be
no moisture present at all. Consume within 1–2 months.[6]
!! Microwave Version !!
* Use the microwave rather than the oven if preferred. After
marinating the strips, hang over a microwave roasting rack. Set
the microwave oven to high. Cook for 4–6 minutes. For every half
a minute after 4 minutes, stop the oven and check the consistency
and color of the jerky. When it changes from brown to dark brown
and looks like jerky (leathery), it's ready.
* Store as outlined above.
!! Video !!
!! Tips !!
* If using a food dehydrator to dry the venison jerky, use a
dehydrator with an adjustable temperature dial that will maintain
a temperature of at least 130 to 140 °F throughout the drying
process. Follow the dehydration instructions provided with your
dehydrator if you do choose this method.
* Jerky can be dried in a smoker if you have one. Follow the
instructions for your smoker, or your experience of using it; keep
the temperature to at least 150ºF (65ºC).[7] Only smoke lightly
as the smoke can turn the venison bitter in flavor. It will take
around 4 to 8 hours to dry in a smoker.
* The marinade can be made sweet and mild, or hot and spicy. Just
add your favorite spices and flavorings. There are many marinade
variants; use the one that best fits your needs and tastes.
* Jerky weighs around one fourth its original raw weight.
* Note that how the meat is sliced affects the ease of eating the
jerky. Venison that has been sliced across the grain is easier to
bite off than venison that has been sliced along the grain, which
is chewier.[8] However, venison sliced across the grain won't be
as visually appealing because it tends to break off more easily.
* If cutting your own slices of venison for making the jerky, it is
easier to cut when the meat is still partially frozen. Take care
when cutting, and remember to thaw only in the refrigerator.
!! Warnings !!
* It is not recommended to dry jerky using the sun, in case the
bacteria are not sufficiently destroyed by this process.
* Do not make the mistake of leaving the meat out of the
refrigerator to marinate; if this happens, the meat will have to
be discarded.
* Know the source and quality of the venison used because there are
special considerations when making homemade jerky from venison or
other wild game. According to Keene and others, "Venison can be
heavily contaminated with fecal bacteria — the degree varying
with the hunter's skill, wound location, and other factors. While
fresh beef is usually rapidly chilled, deer carcasses are
typically held at ambient temperatures, potentially allowing
bacteria multiplication."[9]
* If using frozen venison, defrost it in the fridge, not on the
bench.
* If your jerky is too tough, it's likely that you had the oven
temperature cranked up too high.
!! Things You'll Need !!
* Marinade bowl or jug.
* Marinating container, or Ziploc bag
* Oven rack – be sure to clean it well prior to, and after, use
* Foil
* Cookie sheet, cooling rack (optional) - tongs for turning over
venison strips
* Toothpicks (optional)
* Oven mitts (for cleanliness as well as for heat)
* Oven or dehydrator
!! Related WikiHows !!
* How to Make Beef Jerky
* How to Make Biltong (South African Beef Jerky)
* How to Sell Beef Jerky
* How to Make Spicy Beef Jerky
* How to Avoid Food Poisoning
!! Sources And Citations !!
* USDA, Food Safety of Jerky,
http://www.fsis.usda.gov/Fact_Sheets/jerky_and_food_safety/index.asp,
public domain resource used in body of article.
!! Article Tools !!
* Read on wikiHow
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