 | Brian Bulot is manager of G&W Foods in Girard and has been in the Grocery Retail business for 27 years. For more information please call 620-724-4411. |
Food & Drink
2012-02-28 10:15:04
Deer jerky…tips for best results
Q: I have been making deer jerky for a couple of years now, but have not been satisfied with my results. I have tried a variety of things, and pretty much disliked how every batch turned out. Does anyone have any tips to make this worthwhile for me?
A: A good batch of jerky really is worthwhile, so don’t give up too soon. Let’s see if we can help get this on track for you.
Here are my best tips for deer jerky:
• Freezing meat for a month prior to making jerky will kill off live parasites that are often found in wild game. Some people choose to use meat left over from the previous year to help make room in the deep freeze for the season.
• First, consider how you want your jerky to taste, and then choose a method and marinade that will get that result. Do you want it spicy, mild, chewy, soft, or moist? Do you prefer sliced or pressed?
• Cut the meat when it is partially frozen and it is much easier to get uniform thickness. The direction you cut is a matter of preference, but cutting against the grain produces a jerky that is a little easier to eat. Try to keep the slices around 1/4” inch thick.
• Seasonings are a matter of personal preference. There are many great mixes, spices, and rubs on the market (check your local grocer), but you can also experiment with your own blends. If someone you know had results you liked, try that method for yourself and personalize it as you get better.
• When choosing a drying method, keep in mind that red meat needs to be cooked to a minimum of 160 degrees Fahrenheit prior to dehydration, to ensure that all bacteria and parasites are zapped.
• Remember that the time it takes to dry will vary by method, temperature, and thickness of the meat. Keep an eye on the process to avoid over drying or burning.
• When you think the jerky is almost done drying, let it cool to room temperature. It is done when it will bend and separate, but not snap apart. It’s better to take it out early, as you can always continue the drying process.
• If the jerky is over dry but not burnt, you can rehydrate it by placing it in a sealable bag with a small amount of water and microwaving for 30 seconds. This will not save burnt jerky, but it can rescue a batch that spent a little too much time drying.
Making jerky is a guy thing, but remember it is part science, and part art. Give it time and you will perfect your process. Besides, what guy doesn’t like a good batch of homemade jerky with their favorite beverage?
