+21 Cutting Deer Jerky 2022. This part will be easy/a little difficult depending on the sharpness of your knife. About press copyright contact us creators advertise developers terms privacy policy & safety how youtube works test new features press copyright contact us creators.
The tenderloin is located beneath the spine along the inside of the ribs. Ridges on both sides trap excess liquids, and textured surfaces on the ridges grip. Ground deer jerky recipes ground deer meat jerky.
Contents
Don’t cut too thin or the venison will dry out like a shingle on your roof. This part will be easy/a little difficult depending on the sharpness of your knife. These instructions are the same if you are slicing venison for venison jerky as well.
You get the chewy texture of traditional jerky. 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. The cook’s deer jerky recipe.
You can choose any cut of deer meat with the least fat content and can slice it for your jerky. This way, you can get rid of any lingering hair or blood that may have stuck around during processing. Once you have chosen the deer meat, make sure you rinse it before going any further.
The tenderloin is located beneath the spine along the inside of the ribs. Once everything is nicely coated, put it all in a freezer bag in the refrigerator for at least 12 hours, and up to 48 hours. You can use simple salt and pepper or also anything else you like to.
About press copyright contact us creators advertise developers terms privacy policy & safety how youtube works test new features press copyright contact us creators. I know some people pay top dollar for venison, but i don’t. The most usual cut of meat for jerky is beef round.
It Often Gets Left By Hunters In A Hurry To Field Dress A Deer.
Don’t Pick A Zig Zag Knife, As It Will Shred The Meat.
2 Tablespoons Freshly Ground Black Pepper;
Using A Long, Sharp Knife, Cut Slices Across The Grain Of The Meat To Your Desired Thickness.
Another Huge Factor Which Affects The Drying Process Is The Meat Cut.