How can I make deer jerky?

Answer 1

you guys are physcos. You guys need help!

Answer 2

1st Shot or otherwise dispatch a deer.
2nd Usally I use a good cut. I have no problem giving up some steaks to make jerky, but almost any cut will work.
3rd This is where you get to start to make choices that influence your jerky. You can either slice thin cuts no thicker than 1/4 inch, you can make them as wide and as long as you like. Season with your own spices or buy jerky season. I love huge jerky slabs I'll go up to 5 inches wide and 7-8 long. Or you can run the meat through a grinder, use the finest grind to kind of make a paste. then you mix your seasoning into the paste and spread on parchment paper again no thicker than 1/4 inch.I do not favor the paste method.
4th preheating oven not nessasary turn to 130 degrees place tastey venison on parchment paper on cookie sheet. Place into oven leaveing door open about 1 inch. will take about 6 hours maybe longer depending on the humidty in your area. If you have a fan place in room a few feet from oven and put on low it helps in drying the jerky. Also you can invest in a dehydrator worth it if you want to dry other things out, like vegies or fruits.
5th Enjoy the harvest of your animal. I often use my jerky to make soup with, exspeciasly tasty with dried veges thrown in with it. To do the soup thing boil water remove from heat and throw whatever dried veges you like into pot with torn or cut up jerky stir wait 10-15 minutes and viola soup, ole school.
Good luck and enjoy!!!

Answer 3

2 lbs sliced venison, 1/8 inch thick
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon salt
1 teaspoon ground red pepper
2 cloves garlic, sliced
1 cup corn whiskey
1 cup water

Slice the meat when it is lightly frozen.
The cuts should be long, thin and with the grain.
Cut across the grain if you want more tender, but more brittle jerky.
Trim off all of the fat.
Marinate strips in a glass container overnight.
You may substitute 2 cups of red wine for the corn whiskey and water.
put in humidafier for about 14-24 hours (depends on thickness) until it is dark and dry

Answer 4

Sneak up on them and when they aren't looking, Yell "BOO".

After you cut the venison into 1/4" thick strips, I would recommend marinating the cuts in what ever spices you like. One of the spices should be salt or sugar, because both help to preserve.

I like, salt, dried onion, chopped jalapenos, garlic, a liquid smoke product.

Then a dehydrator works best, but you can use a gas oven, set on lowest setting (just above pilot light).

The meat must be on a platform that will allow air on all sides to circulate.

Dry until jerky is finished.

Answer 5

Cut into 1"x 1/4"x6" strips. Rub on salt and pepper to taste. Put in an oven open about an inch at a 150 degrees until dry and rubbery.

Hmmm, a good follow up question would be on the making of pemmican

Answer 6

cit it in thin strips use morton tender quick and brown sugar mix with water and whatever spices you like dont use to much tender quick or it will be to salty you can dry it on a rack over a wood stove or in the oven at 100 until its dry soak at least overnight in the brine before you start

Answer 7

Hit 'em on the funny bone?

Answer 8

cut meat into thin peices and then put it in a dehydrater

Answer 9

season the meat then dehydrate it

Answer 10

Be very careful - you might get kicked.