 | 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
2013-02-01 08:56:47
What are the most important tips in making deer jerky?
Q-I am about to try my hand at my first batch of deer jerky. Can you give me any important tips I should know as well as a favorite, tried and true recipe?
A-Ahh, deer jerky. One of my favorite times of the year! The first thing you need to know is that the success of your end product depends on monitoring the process from start to finish. A good jerky requires your attention, but the fruit of your labor is worth every effort.
Next, I want to address the USDA's recommendation concerning temps. The United States Department of Agriculture Food Safety and Inspection Service warns that red meat should reach temps of 160 degrees before being dehydrated. The dry heat of dehydration does not kill bacteria. It is an extra step, but do not skip getting your meat up to 160 in your oven prior to dehydration. This is what you should do, not all will follow.
Another question people have is whether to slice along or across the grain. That is really just a matter of personal preference. Depending on the tenderness of the meat and how you prepare it may give you a reason to slice it one way or another. Sliced across the grain it is easy to chew but looses some visual appeal. The most important thing in slicing is to keep the slices the same thickness.
The final critical tip is drying. Keep an eye on the meat as drying times vary according to the meat, the dehydrator and even atmospheric conditions. It is done when a cooled piece will break but not snap apart. You will want to keep the center pliable.
Cracked Black Pepper Deer Jerky
1 cup of Worcestershire sauce
1/4 cup of soy sauce
2 tablespoons of canning salt
3 tablespoons of fine grind black pepper
1 tablespoon garlic powder
1 tablespoon of onion powder
1 1/2 teaspoons of Morton® Tender Quick® curing mix
This recipe is for five pounds of sliced venison. Combine the marinade with the meat and allow it to marinate overnight. Before drying, season with cracked or coarse ground black pepper if desired. Remember…there ain’t a piece of jerky that a man doesn’t say “now that’s good jerky!”. There’s just some that’s better than others!
