Review Of How To Cut Deer Jerky References. 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 use simple salt and pepper or also anything else you like to.
Next, take your time and slice the meat you will be using and make sure the cuts are thin. When drying multiple racks of jerky in a batch, rotate the trays periodically so that each tray spends the same amount of time closer to the fan and heating element. This takes away the gamey flavor by draining out the remaining blood.
Contents
- 1 Cutting Bison Jerky At Whitefeather Meats.
- 2 You Get The Chewy Texture Of Traditional Jerky.
- 3 (This Will Give You A Chew Not As Tough As If You Sliced Only With The Grain And Not As Soft As Slicing Only Against The Grain) This Technique Works.
- 4 You Can Use Simple Salt And Pepper Or Also Anything Else You Like To.
- 5 Preheat Oven Or Dehydrator Anywhere Between 145 To 165 Degrees F.
Cutting Bison Jerky At Whitefeather Meats.
Place the meat in your freezer for up 2 to 3 hours, or until the meat is slightly frozen; Coat the meat in your spice and cure mixture, then refrigerate for at least 24 hours. After slicing all the deer meat, the next step before drying is the seasoning of the meat according to your preferred taste and spices.
You Get The Chewy Texture Of Traditional Jerky.
Now that your meat has dried completely it is time to eat it (if you desire) or store it. The time and temperature mentioned above apply for lean meat cuts that don’t contain fat. Mix your cure and dry spice mix, then remove the venison from the saltwater.
(This Will Give You A Chew Not As Tough As If You Sliced Only With The Grain And Not As Soft As Slicing Only Against The Grain) This Technique Works.
Once the meat has firmed up, after about the first 2 hours, remove it from the plastic, cut into strips, and replace onto the racks. After 24 hours have passed, preheat your oven to 200 degrees. Knead occasionally, to evenly distribute marinade.
You Can Use Simple Salt And Pepper Or Also Anything Else You Like To.
There are differing opinions about the best way to slice venison for jerky. Some people prefer to slice against the grain when they make homemade deer jerky. Place in dehydrator set according to manufacturers directions.
Preheat Oven Or Dehydrator Anywhere Between 145 To 165 Degrees F.
Don’t cut too thin or the venison will dry out like a shingle on your roof. In a large releasable plastic bag, combine soy sauce, worcestershire sauce, liquid smoke, pepper, garlic powder, onion powder and salt. Once you have chosen the deer meat, make sure you rinse it before going any further.