What Part Of The Deer Is Best For Jerky?

Those preferred cuts of venison, such as roasts, steaks, ribs or the filet, can be used for prepared meals, while meat from the leg muscle or neck can be utilized for jerky, though the best jerky comes from ham and shoulder cuts.

What part of deer makes best jerky?

Nearly every part of the deer can be made into jerky, but the best cuts are the eye round and rump roast from the hind legs. Any large roast from the hind leg will do. Why? Big cuts mean larger pieces of jerky, and these roasts have most of their muscle fibers running in the same direction.

How do you cut meat for deer jerky?

Best Cuts of Meat for Venison Jerky – YouTubeStart of suggested clipEnd of suggested clipTake your meat slicer and slice thin thin slices the thinner the better. Because it’s going to dryMoreTake your meat slicer and slice thin thin slices the thinner the better. Because it’s going to dry faster. It’s gonna take on more of that flavor. It’s gonna last longer.

Do you soak deer meat before making jerky?

Once you have chosen the deer meat, make sure you rinse it before going any further. This way, you can get rid of any lingering hair or blood that may have stuck around during processing. Then, soak the meat for three to five days. This takes away the gamey flavor by draining out the remaining blood.

How thick should you cut venison for jerky?

Making the Cut I find that ¼-inch thick pieces is a sweet spot – too much thicker and you have issues with drying the jerky for long term storage. Too much thinner and it becomes brittle and unpleasantly dry. A cut of about ½ inch thick will still dry pretty well, and will remain nicely chewy when you eat it.

How long should I let deer jerky marinade?

Place the whole bag into the fridge to thoroughly marinate for up to 24 hours, but no fewer than 4 hours. The longer you marinate, the deeper your flavor and tenderizing action. The most convenient process is to simply refrigerate overnight and start your next step, the drying process, on the following day.

How much jerky can you get from a deer?

VENISON JERKY RECIPE – BASIC Yields one pound of jerky. You’ll need: 4 pounds of lean venison, sliced in ¼-inch thick strips.

What cut of meat is best for venison jerky?

Those preferred cuts of venison, such as roasts, steaks, ribs or the filet, can be used for prepared meals, while meat from the leg muscle or neck can be utilized for jerky, though the best jerky comes from ham and shoulder cuts.

How do I know when deer jerky is done?

The finished product should bend when you apply light pressure, without tearing or cracking. If you think the jerky is nearly done based on its appearance, take a bite. It should be pleasantly chewy, not overly tough. The jerky is overcooked if it crumbles when you take a bite.

How long will deer jerky last?

Jerky can be stored in a cool, dry place at room temperature for up to a month, in a refrigerator for up to 6 months, and in the freezer for up to a year. Always defrost your venison in the fridge – allow at least 12 hours for best defrosting result.

How long should you dehydrate deer jerky?

When heating meat before drying, the estimated drying time is 4-5 hours. Begin checking jerky at 3 hours, and remove pieces which are dried. Jerky pieces are done when they are firm throughout, with no sponginess, and will not break when you bend them.

How long should I dehydrate deer jerky?

When heating meat before drying, the estimated drying time is 4-5 hours. Begin checking jerky at 3 hours, and remove pieces which are dried. Jerky pieces are done when they are firm throughout, with no sponginess, and will not break when you bend them.

How do you know when deer jerky is done?

Once your jerky has cooled, try to bend it slightly. The form and structure we want to aim for is a strip of meat that can bend easily but without breaking. This is the ideal level of dryness we want from our jerky. If it rips in the middle then it’s not dehydrated enough yet, whereas if it snaps then it’s overly dry.

Can you cure jerky too long?

How long did you let it cure for? Recommended curing time is 24 hours for stripped meat and 12 hours for ground meat. Letting it cure too long will make it too salty as well. If done correctly, you can cut the cure down by ½ tsp per pound of meat.

Is homemade deer jerky healthy?

Venison is one of the healthier meats used for jerky. Venison jerky has 40 percent fewer calories and 50 percent less fat than beef jerky. Because it has less fat, venison jerky can be slightly tougher than beef jerky.

How do you make deer jerky more tender?

How to Make Tender Homemade Jerky – YouTube

How long does deer jerky last?

Jerky can be stored in a cool, dry place at room temperature for up to a month, in a refrigerator for up to 6 months, and in the freezer for up to a year. Always defrost your venison in the fridge – allow at least 12 hours for best defrosting result.

Can you dehydrate jerky too long?

Don’t leave the jerky too long as it can turn mushy. To prevent excessive moisture transfer and possible mold, we recommend keeping the jerky in the refrigerator for both options.

Should you refrigerate deer jerky?

Properly dried jerky will keep at room temperature two weeks in a sealed container. For best results, to increase shelf life and maintain best flavor and quality, refrigerate or freeze jerky.

How long after killing a deer is the meat good?

The animal does not “bleed out” quickly, and hence the quality of the venison suffers. If you wait too long to recover the deer, the blood will spoil and ruin the meat. The old bowhunters’ rule is to wait eight to 12 hours before following a gut-shot deer.

How do you tell if your deer jerky is done?

Once your jerky has cooled, try to bend it slightly. The form and structure we want to aim for is a strip of meat that can bend easily but without breaking. This is the ideal level of dryness we want from our jerky. If it rips in the middle then it’s not dehydrated enough yet, whereas if it snaps then it’s overly dry.