We do this to kill the microorganisms and pathogens (salmonella and e coli) that would spoil the food. Now, when you have everything ready, it is time to dehydrate the meat to lose all of its moisture. This preheating is recommended from The USDA Meat and Poultry Hotline because it will destroy any possible bacteria before drying at a lower temperatures. So, when you’ve chosen the marinade you want, simply put the meat strips into it, keep it there overnight and then steam it to an internal temperature of 160☏. The second one is Sweet and salt marinade, that is made by substituting the Worchester sauce in the recipe with the one-half of the cup of maple syrup. Number one is the Hot marinade, that is made just by adding the chipotle chili in adobo sauce to the prepared regular marinade. Now, the mentioned exotic twists, which are easy to do, but which will have great results in the end.
Mix it all together in a Ziplock bag and your regular marinade is done. It requires three pounds of fresh venison, two minced garlic cloves, one large diced onion, one teaspoon of ground pepper and one teaspoon of liquid smoke, and in the end one cup of Worcestershire sauce and one cup of soy sauce as well. Yes, it is the marinade, but not some boring marinade: this one has two exotic twists in the end!įor that, we need to make something that we can call a regular deer jerky marinade. While cutting against the grain is easier, if you want your jerky to be chewy, cut it with the grainĪfter all of this is done, it is time for one special part that we have mentioned above, and that will, in the bare beginning, separate the master chef from a plain weekend cook.
We can cut them either with or against the grain. Now, we slice the meat in the thin, small peace, not thicker than ¼ of an inch or 1 centimeter. This is necessary because it will make your jerky last longer and be even more delicious than you could ever imagine. When the thawing is done, separate all the fat from the meat. We do this to preserve it in a good condition and to help you cut it easier. When you have the meat at your home, first, refrigerate it until firm, but not frozen, before slicing. When the hunters do their part of the job in the forest, the best meat to use to make a deer jerky is lean muscle tissue. In the forest, all animals run free, eat and drink what they want and when they want, so they are not served with proteins and chemicals enriched food or water that will make them grow and gain weight in artificial conditions.
#Venison done time upgrade#
Nowadays, in our modern time, we can enjoy this old recipe, but we can as easily upgrade it to make it the best snack of all times!Īs a first step when you want to make a good deer jerky, you need a good meat, because of the secret of a good jerky, in fact, is just in using the purest, fat-free meat and the great marinade – but more about marinade later.įrom all of the meat, the venison is the healthiest, because, in the wild, it is not tainted by any chemicals whatsoever. The cave man had to find a way to preserve the food they have harvested, so they figured out that if they would cut all of the excess meat and just leave it under the direct light of a Sun rays, their meat will be as good for later consumption as it was when it was fresh, it even better, if some spices were added during the process. So, the first solution for the left-over food was invented back then and it served us until this day: they made jerky! Our first ancestors, sitting around the fire after a successful hunting, would enjoy their feast, but would at the same time wonder what to do with the food remaining. This snack has been with us since the earliest ages. If you do not want to maintain a healthy diet by eating only carrots and bell papers in your snack time and in between the meals, here is the perfect solution for you: eat deer jerky!