DIY Venison Jerky

After shooting my first deer last week I was super excited to prepare the meat. First thing that comes to mind when I think of Venison is jerky of course!

There are a number of ways to make jerky, with my busy life I keep things as simple as possible. Maybe I’ll try an oven recipe later with my own spices, but for now this will do the trick.

This recipe is super easy, and the meat dried out a whole lot faster than anticipated. I guarantee this will work your first time making jerky.

Getting Started

You’ll need a meat slicer and a electric food dehydrator (we borrowed ours from a friend, always try before you buy if possible).

  • 4lbs of Venison from the round ball cut off the hind thigh (not sure my verbiage is accurate but you get the gist).
  • One set of LEM Backwoods Jerky Seasonings (includes Cajun, Jalapeño, Cracked Pepper, and Teriyak).

  • One container of Fiesta brand curing salt
  • 2 cups water
  • 4-1 gallon size ziplocks

Let’s Do This

We started by slicing the venison into pieces 1/4″ thick with a meat slicer.

We then separated them into 4 separate, 1lb piles and placed each pile of sliced venison in a separate ziplock bag.

Label your ziplocks according to your seasons so they don’t get mixed up.

Season according to directions for a 1lb batch. Mix each season separately then add individual marinades to each bag.

Note: I used the Fiesta brand cure in lieu of the cure that came with the seasoning. Just a personal preference.

Squeeze bags to ensure marinade covers each piece of meat. Put in the fridge for a minimum of 8 hours.

After marinating fully, lay each slice individually across the dehydrator, filling each tray as you go.

We set it at 160 degrees and rotated the racks every hour or so.

It took about 4-5hrs…and we ended up with some pretty delicious jerky.

Next time you end up with some venison, give this DIY a try.

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