The Best Cutting Deer For Jerky 2022. Using a long, sharp knife, cut slices across the grain of the meat to your desired thickness. I know some people pay top dollar for venison, but i don’t.
Combine ingredients for marinade, soak meat, cover and let marinade in the fridge. The paper towels will absorb the excess marinade. Bring a cut of meat from your freeze.
Contents
- 1 Once The Internal Temperature Reaches 160 Degrees F, It Is Officially Safe To Eat.
- 2 The Tenderloin Is One Of The Most Popular Cuts, But Unfortunately, It Is A Lot Of Work To Remove From The Deer.
- 3 Take A Sharp Knife To Cut The Meat.
- 4 Using A Long, Sharp Knife, Cut Slices Across The Grain Of The Meat To Your Desired Thickness.
- 5 As The Jerky Is Not Cooked At A High Temperature, No Bacteria Is Being Killed So It Is Important That While Making Your Jerky, Everything Is Sterile And Clean.
Once The Internal Temperature Reaches 160 Degrees F, It Is Officially Safe To Eat.
Deer meat is very easy to dehydrate due to its leanness. While curing salt will add a bit of flavor to deer meat, it also acts as a preservative and prevents the growth of clostridium botulinum. This cut is extremely tender but less flavorful.
The Tenderloin Is One Of The Most Popular Cuts, But Unfortunately, It Is A Lot Of Work To Remove From The Deer.
🔪 cut with or against the grain? Set the meat inside of the freezer for 30 minutes to make it easier to cut. It’s usually very tender, lean, and flavorful.
Take A Sharp Knife To Cut The Meat.
For cuts of meat that are naturally less tender, this way of slicing will end up causing you to have jerky that might be too chewy. This type of cut is lean but has enough interior fat for an excellent favor. You put your meat in paper towels.
Using A Long, Sharp Knife, Cut Slices Across The Grain Of The Meat To Your Desired Thickness.
When a piece of meat is cut with the grain, that means anyone chewing on it will be working against the grain, which makes it tougher. You can also skewer your meat strips through barbecue sticks and hang them allowing the excess marinade to drip down. The paper towels will absorb the excess marinade.
As The Jerky Is Not Cooked At A High Temperature, No Bacteria Is Being Killed So It Is Important That While Making Your Jerky, Everything Is Sterile And Clean.
Nearly every part of the deer can be made into jerky, but the best cuts are the eye round and. Best meat slicer, or especially you can say jerky slicer can decrease the workload by taking up the slicing duty. While any deer meat can be dried in a dehydrator, smoker, or oven, this will typically kill any forms of bacteria.