The Best How To Cut Up Deer For Jerky References. The best cuts of meat for jerky are top eye, and bottom round roasts, sirloin tips (that football shaped roast on the back hams), rump roasts, and neck roasts. Set the meat on top of a clean plate and wrap it loosely in aluminum foil or plastic wrap.
After slicing all the deer meat, the next step before drying is the seasoning of the meat according to your preferred taste and spices. About press copyright contact us creators advertise developers terms privacy policy & safety how youtube works test new features press copyright contact us creators. Mix your cure and dry spice mix, then remove the venison from the saltwater.
Contents
- 1 You Must Have To Select The Quantity Of The Meat Almost Three Times More Than The Jerky You Want To Make.
- 2 Next, Take Your Time And Slice The Meat You Will Be Using And Make Sure The Cuts Are Thin.
- 3 Don’t Cut Too Thin Or The Venison Will Dry Out Like A Shingle On Your Roof.
- 4 (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.
- 5 Preheat Oven Or Dehydrator Anywhere Between 145 To 165 Degrees F.
You Must Have To Select The Quantity Of The Meat Almost Three Times More Than The Jerky You Want To Make.
Try dipping your deer jerky into some flavorful hummus for a quick and easy snack. Marinade flavors tend to dull a bit as the jerky dries, so. This way, you can get rid of any lingering hair or blood that may have stuck around during processing.
Next, Take Your Time And Slice The Meat You Will Be Using And Make Sure The Cuts Are Thin.
So that you can cut the meat easily, set them inside of the freeze. When you feel confident that all of the meat has dried, and you have let it dry for the appropriate amount of time that your dehydrator’s manual directs, then you can remove the jerky from the dehydrator. Then, soak the meat for three to five days.
Don’t Cut Too Thin Or The Venison Will Dry Out Like A Shingle On Your Roof.
If it is too thick, it will take too long to dehydrate and may still be chewy on the inside. This gives the finished product a softer chew, but can also result in a crumbly jerky. Marinate your jerky for at least 24—and up to 48—hours.
(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.
Don’t cut too thin or the venison will dry out like a shingle on your roof. Use the pointed side of the mallet to break up the muscle fibers and make the jerky a little. It does make for some good jerky though it might take a little more prep work than the other two cuts, and it will not be as flavorful.
Preheat Oven Or Dehydrator Anywhere Between 145 To 165 Degrees F.
This takes away the gamey flavor by draining out the remaining blood. You can choose any cut of deer meat with the least fat content and can slice it for your jerky. This classic combo is delicious with deer jerky instead of plain old crackers.