When I was younger, I remember my dad making routine stops at a meat shop to pick up jerky. \u00a0It was our special treat, a taste I grew up with. \u00a0I have always wanted to try making it but never had enough “extra” meat to feel comfortable loosing a few pounds to a snack. \u00a0 We picked up another deer a couple of days ago, our second deer hit by a car that was in a friends front yard. \u00a0I was able to\u00a0use all the meat. \u00a0We have\u00a0a deer in the freezer from a few weeks ago (another car vs. deer) that we are eating our way through so this one I decided I wanted to put meat on the shelf with canning and try some new techniques. \u00a0Those new techniques included making jerky.<\/p>\n
Jerky is a awesome protein source and venison jerky is lean. \u00a0Trim off any fat (especially the silver skin, <\/em>that white film that probably covers parts of your roast)\u00a0and use more meat than you think you will eat – it looses a lot of weight as it dries. \u00a0A four pound roast can reduce to a mere pound or two in the dehydrator.<\/p>\n The best cut to use for jerky are the roasts from the hindquarter. \u00a0The eye round and rump roast are the best because they are large and muscle fibers run in the same direction, however nearly any roast can be used. \u00a0Meat will need to be sliced about 1\/8th inch thick with the grain. \u00a0In order to make even cuts a little easier, freeze the meat about 1 to 1-1\/2hrs. This will make it stiff and easy to slice.<\/p>\n I have read conflicting information about using cure in your jerky. \u00a0This is Instacure #1 or other such meat cures. \u00a0It kills harmful bacteria, retains color in the meat, helps with texture and gives the familiar “cured meat” taste. \u00a0You can choose to use it or not. \u00a0Most marinades contain enough acidity to keep the bacteria away. \u00a0For this batch, I chose not to use it. \u00a0I don’t expect to have this jerky around for too long because I didn’t make a huge batch. \u00a0It will help your jerky last a long time, and will prevent your jerky from going bad if there is fat in it. \u00a0Venison roasts are pretty lean if you use the right cut and trim visible fat off of it.<\/p>\n You will find that for every person who makes jerky, they have their own ways and recipes. \u00a0You will find that you tweak yours a bit too to make it uniquely yours. \u00a0It’s not hard to make!<\/p>\n Venison should be dried until it feels like leather. \u00a0It can bend a bit but should not be squishy.<\/p>\n I was so happy to taste that familiar jerky taste that I remember after making these!<\/p>\n\n\t\t