Dehydrated Venison Jerky By Aron Liebelt
I prefer to process, package, and freeze any excess venison for future use when I have time to make a batch. Here are my steps to a successful batch of dehydrated venison.
Ingredients and tools:
Anywhere from 10-50# of venison
seasoning from grocery store or sporting goods store
gallon freezer bags
jerky gun
food dehydrator
meat grinder
large mixing tub
Steps:
1. Shoot a deer. (Very important and funnest part of process)
2. Once you have compiled the lean portions of meat, use a meat grinder and grind all meat twice. First time through grinder use the coarse die, second time through use the medium die.
3. Season the meat with any variety of seasoning purchased at a grocery store or sporting goods store. Be sure to follow the vendors directions carefully so you add the exact amount of water to the ratio of meat that will be prepared. Usually the packages are intended for 20-50# batches.
4. Do not forget to add the cure.
5. After all the meat is seasoned the meat must cure at a minimum of 24 hours.
6. I like to make small batches so I can dehydrate a batch on any miserable cold weekend. Take a few handfuls of meat and stuff into a one gallon freezer bag. Compress the bag so it lyes nice and flat on a counter with an approximate 3/4" thickness. This is done so once you have multiple packages prepared for the freezer they can be stacked nice and neat.
7. If you happen to get a very cold weekend day, which is most likely if you live in ND, MN, or MT, pull a package out the night before and place in refrigerator for thawing purposes. After it thaws, start pulling in apart and slam the venison into a jerky gun and fill up the dehydrator trays. Approximate cooking time is 7-10 hours, depending upon how thick you like the strips. Remember: The venison will continue to cook internally after you turn the dehydrator off and remove from trays. So pull them out a little sooner than you think that they will be completed, otherwise they will get very crispy.
Ingredients and tools:
Anywhere from 10-50# of venison
seasoning from grocery store or sporting goods store
gallon freezer bags
jerky gun
food dehydrator
meat grinder
large mixing tub
Steps:
1. Shoot a deer. (Very important and funnest part of process)
2. Once you have compiled the lean portions of meat, use a meat grinder and grind all meat twice. First time through grinder use the coarse die, second time through use the medium die.
3. Season the meat with any variety of seasoning purchased at a grocery store or sporting goods store. Be sure to follow the vendors directions carefully so you add the exact amount of water to the ratio of meat that will be prepared. Usually the packages are intended for 20-50# batches.
4. Do not forget to add the cure.
5. After all the meat is seasoned the meat must cure at a minimum of 24 hours.
6. I like to make small batches so I can dehydrate a batch on any miserable cold weekend. Take a few handfuls of meat and stuff into a one gallon freezer bag. Compress the bag so it lyes nice and flat on a counter with an approximate 3/4" thickness. This is done so once you have multiple packages prepared for the freezer they can be stacked nice and neat.
7. If you happen to get a very cold weekend day, which is most likely if you live in ND, MN, or MT, pull a package out the night before and place in refrigerator for thawing purposes. After it thaws, start pulling in apart and slam the venison into a jerky gun and fill up the dehydrator trays. Approximate cooking time is 7-10 hours, depending upon how thick you like the strips. Remember: The venison will continue to cook internally after you turn the dehydrator off and remove from trays. So pull them out a little sooner than you think that they will be completed, otherwise they will get very crispy.
Deer Jerky
Grind ham roasts two times to medium texture.
Season with appropriate amount of Grandpa Josh's Jerky seasoning.
Stuff into 1 lb. bags to thaw and put in jerky shooter right before cooking.
Put in dehydrator at 160 to 180 degrees for 8 to 16 hours.
Seal in baggy when warm to soften meat.
Season with appropriate amount of Grandpa Josh's Jerky seasoning.
Stuff into 1 lb. bags to thaw and put in jerky shooter right before cooking.
Put in dehydrator at 160 to 180 degrees for 8 to 16 hours.
Seal in baggy when warm to soften meat.
