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My son and I want to try making venison jerky. I have a decent amount of venison in the freezer and wanted feedback on the following:
1. Can I thaw the frozen venison and than make it into jerky or does the venison need to be fresh;
2. Any recipes for seasoning you are willing to share;
3. Any opinions on the best dehydrator for less than $500.
Thanks.
My mother in law made it for many years and sold it in the family meat shop business and was considered the best beef jerky around. It doesn't have to be fresh, frozen is best and if you have access to a meat slicer you will be able to get the thin slices you want. If it's partially frozen and you do not have access to a meat slicer a very sharp knife would be the next best thing. If you know a butcher with a cold cut meat slicer asked if he/she will do it for you at the end of the working day before clean up. My mother actually has a setting on her electric oven for beef jerky and made the stuff 24/7. She had her own recipe and i will ask her if she is willing to give it up. They do not all taste good ! Do not waste your time experimenting.
Just google "venison jerky recipes " you will get pages of them , pick one that sounds good.
Leaving it partially frozen is the best way to slice it, and a meat slicer is definitely way easier to get the same thickness of slices which will allow the slices to finish at the same time. This is the recipe that I have used and like it. I can't recommend a dehydrator because I have never used one. I have smoked jerky on my homemade smoker until dehydrated, and I have also smoked them for an hour and then finished them off in the oven on low with the door cracked. Be sure to cut off any fat and silver skin.
All good advice. Slice with the grain so you can pull the jerky like cheese strings.
I would soak meat overnight in soy sauce with a couple spoonfulls of brown sugar and some minced garlic. Drain well, don't rinse and hang in your drying/smoking unit by inserting a toothpick through one end (increase capacity of unit x3) then smoke/dry until done.
Keep finished product out of reach of your dog :mad:
No need to spend even close to $500 on a dehydrator. I'm using a Open Country dehydrator and jerky maker and it's been fine. Extra trays are available. I have 8. Comes with the jerky kit and spices mixes. As a plus it has a totally adjustable temperature control for uses from herbs to jerky. Whatever you buy make sure it is a fan operated machine.
Cheers
I've always gone against the grain so to speak when it comes to making jerky. Firstly, I've always preferred to cut my slices so that the grain runs crossways. Once done you can break it easily to bite sized pieces. It seems to give up the flavor of the marinade easier as well.
I can't see spending any money for a jerky making machine when you have a perfectly good oven already in the house. We just drape it over the racks and crack the oven door slightly to let out moisture, put the heat on low overnight. Just remember to put some foil on the bottom of the oven to catch drippings. The toughest part of the entire job is having that smell wafting through the house and waiting till its dry enough to taste.
You have got that pegged right, my way of thinking. :thumbup:Quote:
Originally Posted by sawbill
I use frozen and haven't had an issue. I just thaw it and then cut and marinate. I marinate it in a 1/4 cup of olive oil, 1/4 cup of rye, and then just Montreal steak spice. I let it sit for a few days then into the dehydrator. I use one of the green mountain dehydrators from bass pro. They are cheap but work great
Yup that works great !Quote:
Originally Posted by sawbill
I've made venison, beef and waterfowl jerky. I use the high mountain kits from Canadian tire and they taste and cure great. Experimenting on the curing process can waste meat and can be dangerous.
it is easier to slice when still a bit frozen, a meat slicer would be awesome!
ive used my oven, and a propane smoker. I find the oven easiest to regulate temperature.
I would suggest trying some small batches with a kit in your oven and than you can do more once you get the hang of it and want to branch out and do different things.
good luck! Remember food safety is key, and even with properly cured jerky, I still freeze it to make sure.
Thanks for all the feedback. Based on the comments I'll try some type of marinade and the oven and save my $$ for now.