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.
It Often Gets Left By Hunters In A Hurry To Field Dress A Deer.
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.
Don’t Pick A Zig Zag Knife, As It Will Shred The Meat.
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.
2 Tablespoons Freshly Ground Black Pepper;
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.
Using A Long, Sharp Knife, Cut Slices Across The Grain Of The Meat To Your Desired Thickness.
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.
Another Huge Factor Which Affects The Drying Process Is The Meat Cut.