Venison Jerky Is Awesome When It Is Made Right

Have you ever tried venison jerky? Man learned how to dry meats millions of years ago. Deer and other animals were very plentiful during the warm months, but as the snows of winter set in, hunting was very scarce. If it had not been for the mountain deer, and the Elk that roamed the forests and ridges; man may have been among the extinct species that roamed the earth.

Venison Jerky – A Great Snack

Over time man discovered how to dry the venison, and make venison jerky, during the warm months and save it for the winter time. As time went on, man discovered that they could dry the entire tribes’ meat by hanging the meat and the venison jerky in a shelter and building a fire under the meat. This was what is now called dehydration; the process of drying the water completely out of venison jerky. This process lasted up until approximately 50 to 75 years ago, when people began dehydrating their meat in an oven. Today food dehydrators have become very popular for the hunters who get enjoyment from knowing how to dehydrate their freshly killed deer.

Professional dehydrators have learned many different ways to make their venison jerky. They first learned how to use salt to help preserve the meat even longer. Now there are venison recipes that not only use Hickory Smoke, but also use Teriyaki, Hot & Spicy, and many other ingredients.

The very first thing to do when you are dressing out your deer, is to save one of the flanks for preparing Venison jerky. Once this is done, you can cut the flank steaks diagonally with the grain of the meat. Make sure that these slices are very thin. A quick tip: place the flank in the freezer just long enough to be slightly frozen. This makes slicing the meat much easier. Once the meat has been cut into thin slices, it should be approximately 2 pounds.

You will need to make a marinade using 2/3 cup of soy sauce, 2/3 cup of Worcestershire sauce, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 2 teaspoons of seasoning salt. Mix this together for the marinade.

Now place the thin venison jerky strips in the bowl of marinade that you just made, and let it marinate for 24 hours in the refrigerator. Then you can take the strips out of the bowl one at a time, and using paper towels, dab the excess marinade off the strips of meat and place the strips in your beef jerky dehydrator. If you are new at using a dehydrator you can simply read the instructions to set the dehydration time for the meat. This will usually last for months, however more than likely it will be consumed in just a few days.