Firearm deer season starts Saturday here in Missouri and, if you are a deer hunter, this is a HUGE day. Just as big as Easter, Christmas, and Thanksgiving. Lots of tradition too. And - through proper deep freeze management, I saved my last 2 deer roasts from last season so I could make some jerky for my sons and me for opening weekend.
Here are the 2 deer roasts. Total weight is a little over 4 pounds.
I trim the roasts into 3 strips of about equal width and then slice it into pieces about 3/16" thick. If I was doing 5 pounds, I would slice it thicker. I just use a cheap knife, but it is very sharp.
I used to make my own marinade, for years. Then I stumbled onto OwensBBQ.com and their flavor packs. Super easy to use and each flavor pack comes with a pack of cure. Awesome stuff. My faves are regular, hickory, mesquite, and garlic pepper.
I place all the meat in a Great Value zip-lock bag (best for not leaking that I have found so far!) Mix the marinade in a cup with the cure. For this batch I used hickory and I added two heaping tablespoons of Mrs. Dash Chipotle Seasoning. Dump it all in the bag. Seal it up and squeeze as much air our as you can. Pop the whole shebang into the fridge and let it soak for at least 12 hours...24 is better.
I sometimes add about the same amount of granulated garlic. Experiment! Have fun! Even your mistakes will be delicious!
24 hours later
Drain it in a colander
Load up the trays.
If you make a sweeter jerky BE SURE TO SPRAY A LITTLE NON-STICK COOKING SPRAY ON YOUR TRAYS BEFORE YOU LOAD THEM! or you will be prying the meat off the trays with a knife.
The meat slices can touch but should not overlap or the drying will be very uneven. I can get about 1 to 1.25 pounds of meat on each tray depending on how thick I slice it.
I use an Open Country forced air dehydrator. I run it on high (155F) for the first hour or so. I then drop it back to 125F to 135F to finish (temp depending on how thick I sliced it). I left this in the dehydrator about 9 hours to make a drier jerky - which lasts a lot longer than moist jerky. I usually do wild game this way. If I do beef, it is easier to obtain a more-moist jerky.
Remember that 4 pounds of venison roast? It only made 1.6 lbs of of delicious venison roast jerky.
Good luck to all of you deer hunters this season!
Here are the 2 deer roasts. Total weight is a little over 4 pounds.
I trim the roasts into 3 strips of about equal width and then slice it into pieces about 3/16" thick. If I was doing 5 pounds, I would slice it thicker. I just use a cheap knife, but it is very sharp.
I used to make my own marinade, for years. Then I stumbled onto OwensBBQ.com and their flavor packs. Super easy to use and each flavor pack comes with a pack of cure. Awesome stuff. My faves are regular, hickory, mesquite, and garlic pepper.
I place all the meat in a Great Value zip-lock bag (best for not leaking that I have found so far!) Mix the marinade in a cup with the cure. For this batch I used hickory and I added two heaping tablespoons of Mrs. Dash Chipotle Seasoning. Dump it all in the bag. Seal it up and squeeze as much air our as you can. Pop the whole shebang into the fridge and let it soak for at least 12 hours...24 is better.
I sometimes add about the same amount of granulated garlic. Experiment! Have fun! Even your mistakes will be delicious!
24 hours later
Drain it in a colander
Load up the trays.
If you make a sweeter jerky BE SURE TO SPRAY A LITTLE NON-STICK COOKING SPRAY ON YOUR TRAYS BEFORE YOU LOAD THEM! or you will be prying the meat off the trays with a knife.
The meat slices can touch but should not overlap or the drying will be very uneven. I can get about 1 to 1.25 pounds of meat on each tray depending on how thick I slice it.
I use an Open Country forced air dehydrator. I run it on high (155F) for the first hour or so. I then drop it back to 125F to 135F to finish (temp depending on how thick I sliced it). I left this in the dehydrator about 9 hours to make a drier jerky - which lasts a lot longer than moist jerky. I usually do wild game this way. If I do beef, it is easier to obtain a more-moist jerky.
Remember that 4 pounds of venison roast? It only made 1.6 lbs of of delicious venison roast jerky.
Good luck to all of you deer hunters this season!
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