If you're a deer hunter, you probably have some venison in your freezer. Instead of just making steaks or burgers, why not try making your own smoked venison jerky? It's a delicious and healthy snack that can be made from almost any cut of venison. In this article, we'll guide you through the process of making your own deer jerky at home.
Process the Deer Meat
The first step in making smoked venison jerky is to process the meat. If you prefer, you can take the deer to a butcher for processing, but make sure to ask for whole cuts of meat. This will make it easier for you to slice the meat correctly.
Clean and Soak
Before proceeding, it's important to rinse the deer meat to remove any hair or blood. Then, soak the meat for three to five days to get rid of the gamey flavor. You can use a solution of saltwater or vinegar and water over ice. Change the solution daily to keep it fresh. This will leave you with clean, non-gamey venison that will taste great as jerky.
Thinly Slice the Meat
The key to good venison jerky is thin slices of meat. Thin slices will be more tender and flavorful. If you can't slice the meat thin enough by hand, consider investing in a meat slicer. This will ensure that you have thin, uniform slices that are perfect for making jerky.
Create Your Spice Mix
A good spice mix is essential for tasty jerky. You can create your own recipe by combining your favorite spices and seasonings, or you can look up tried-and-true recipes online. Alternatively, you can purchase a premade marinade that's already full of flavor.
Pro tip: If you want your deer jerky to taste like Crockett Creek's homestyle jerky, you can use their Original Marinade. It's the same marinade they use on their best-selling jerkies and will give your homemade jerky a bold, delicious flavor.
Marinate the Meat
Once you have your spice mix or marinade ready, it's time to marinate the venison. In a large bowl, pour in your marinade and add as much meat as you can. Cover the bowl and place it in the refrigerator. It's best to let the meat marinate overnight or longer to allow it to soak up as much flavor as possible. If you don't have a large bowl, you can use plastic freezer bags to marinate the venison. Just add the marinade and meat, seal the bag, and let it sit in the fridge overnight.
Smoke the Venison
After marinating, it's time to smoke the venison. If you have a dehydrator, lay the marinated meat strips in a single layer on the trays without touching each other. Follow the instructions provided with your dehydrator to smoke the venison to your desired level of dryness.
If you don't have a dehydrator, you can use your oven. Preheat your oven to 175 degrees Fahrenheit and place the racks in the upper-middle and lower-middle positions. Cover two large baking sheets with aluminum foil and place a wire cooling rack on each sheet. Lay the marinated meat strips on the wire racks in a single layer. Bake the venison until it is dry and firm but still a little pliable, which usually takes about four hours. Flip the jerky halfway through baking to ensure even drying.
Store Your Venison Jerky
Once your venison jerky is completely dried, it's ready to eat. You can enjoy it right away, gift it to friends and family, or store it for later. To store the jerky, place it in a plastic freezer bag and press out the air. You can store it in a dark pantry for about a week, in the refrigerator for up to two weeks, or freeze it for up to six months. To extend the shelf life without refrigerating or freezing, you can use food-grade oxygen absorbers or vacuum packaging to remove oxygen and prevent spoilage for a longer time.
Frequently Asked Questions
- Q: Do you soak deer meat before making jerky?
A: Yes, soaking the deer meat helps remove the gamey flavor. Soak it in a solution of saltwater or vinegar and water over ice for three to five days.
Making your own smoked venison jerky is a rewarding and delicious experience. By following these steps, you can create your own flavorful jerky using the deer meat you bring home from a hunting trip. Remember to process the meat, clean and soak it, thinly slice it, create a spice mix, marinate it, smoke it, and store it properly. With a little patience and effort, you'll have a batch of homemade venison jerky that is sure to impress.
What Every Hunter Needs This Deer Season
When you have more venison than you can keep in the freezer, turn it into jerky. For a bold, smoky, sweet, and salty taste, use Crockett Creek's Original Marinade. Made with all-natural herbs and spices, this marinade will take your homemade deer jerky to the next level. Order yours online today and bring a taste of Southern homestyle to your jerky.
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