Want to learn how to turn your venison (that’s deer meat if you were wondering) into jerky? This venison jerky recipe is so delicious, I remember snacking on it as a kid on road trips. Learn to make it yourself here. It’s so easy, I’m sure you’ll start stocking so you’ll have something to munch on any time.
Venison Jerky Recipe | DIY Jerky Recipes
This recipe is an adaptation of DIY Ready’s How to Make Beef Jerky.
What comes to mind when you think of jerky? Beef right? What if I tell you you can also make jerky from venison? Yes, you heard it right. Make homemade jerky not just from the usual beef but from deer’s meat too. It’s the same process and I’m sure it’s something you’ll enjoy making and eating. So continue scrolling and let’s begin!
Step 1. Select meat
You will need to use lean meat for your jerky. When purchasing your meat, it is best to tell your butcher what you are doing (which is making jerky, of course) so that he will know what you need.
If you hunted this animal yourself, be sure to use all the meat you can through different methods of cooking. No part of the game animal should ever go to waste.
Step 2. Trim your meat
Using a sharp knife, cut out any large, visible portions of fat.
Step 3. Partially freeze meat
Place meat in the freezer for a few minutes. Partially freezing the meat will will make it easier to slice.
Step 4. Cut the meat
Slice the meat into strips about the size of your index finger. The finished jerky ends up being about 1/3 the size of what you started with.
Step 5. Mix your marinade
The great thing about making jerky is that you can decide what kind of jerky you want. You can use our jerky marinades and give it a little twist or you can make your own from scratch. Check out our different marinade recipes here.
Check out the health benefits of venison, a nutritious type of deer meat! https://t.co/iNZBTSMq4r pic.twitter.com/0gjVyVHaIP
— Homesteading (@HomesteadingUSA) July 14, 2016
Step 6. Marinade meat in resealable bag
Place marinade and meat inside a ziploc type of bag and lete it sit for at least 4 hours. For best results, leave the meat in the marinade overnight.
Step 7. Line oven with foil and arrange the meat in the oven rack
Arrange meat strips so that they do not touch one another.
Step 8. Cook your jerky!
There are two methods for making venison jerky and you can choose whichever you feel most comfortable with.
Method A: Make Jerky In An Oven
Set oven to 200 degrees and arrange meat in the oven rack. Place a little vent in the oven door to allow moisture to escape. Cook meat for 7 hours.
How to check for doneness: Check for doneness at the 7 hour point. The meat is done once the jerky bends like a green twig. Otherwise, you need to keep cooking until it does. Getting this right is crucial if you want your jerky to last long. The rule of thumb is the drier your meat is, the longer it will store.
Method B: Use a Dehydrator
St the oven to 200 degrees and cook meat in the oven just like you would in method A, but instead of cooking for 7 hours do so for only an hour. Then remove meat from oven and place in dehydrator. Dry meat for at least 10 hours.
Step 9. Remove jerky and cool
Let your jerky cool for at least an hour before you package it.
Step 10. Package and seal
It is important to package your meat for longer shelf life. You can use an airtight container like a ziploc bag or an airtight resealable plastic container. But if you to preserve your meat as long as possible, use a vacuum sealer. You can check out our tutorial on how to use a vacuum sealer here.
You think you’ve tried something new with this venison jerky, wait till you try this salmon jerky from Mobile Home Gourmet:
Wasn’t that easy? Are you going to make this venison jerky recipe for you and your family? Let me know below in the comments!
Check out my post about Jerky marinade recipes for more yummy homesteading ideas!
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Too high of a temp on jerky kills the flavor, texture and everything else on the meat. I have a dehydrator that suggests something like 145-155 for the heat setting. This makes the jerky way too hard and dry and kills the taste. I have found going for something around 125-130 degrees is better although it takes longer to dry. The old school pioneers used the sun and wind and I am pretty sure that it didn’t kill them with bad stuff as long as it is processed cleanly.