How to Make Deer Jerky at Home Like The Professionals!
Each Bag Will Season 25 Lbs. of Jerky Meat
Legg's exclusive high-barrier, multi-wall packaging protects the seasoning's freshness and flavor for at least 12 months.
The seasoning blends in this section are designed as a fresh sausage. This means they do not contain any of the binding ingredients used in a cooked or smoked sausage. They DO NOT require a meat cure (like Speed Cure). These items can be stuffed into Natural Hog Casings
AC Legg Traditional Jerky Seasoning
AC Legg Cajun Jerky Seasoning
AC Legg Peppered Jerky Seasoning
Ask The Meatmans' BBQ Seasoning
Ask The Meatmans' Mesquite Seasoning
Ask The Meatmans' Smokin' Hot Seasoning
Ask The Meatmans' Flamin' Hot Seasoning
Ask The Meatmans' Teriyaki Seasoning
Ask The Meatmans' Hot Teriyaki Seasoning
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Jerky is great for camping, great for backpacking, and great for anytime healthy snacking!
The following guidelines were written using Deer as the "main" ingredient.
|1. I'll be talking about making "whole muscle" Deer jerky. This is not the same as ground and formed or hamburger type jerky.|
|2. If you don't have some kind of mechanical slicer, I suggest you buy one or take the deer top round to a butcher shop for slicing. Rival and Chefs' Choice are two companies who make food slicers for retail sale.|
The reason why you need one? To make really good jerky, the jerky meat needs to be the same thickness throughout the meat, one-fourth of an inch thick is standard.
It is impossible to cut the top round by hand consistently at one-fourth of an inch.
Here's a good tip: freeze the top round about one hour in your freezer before slicing, this will make it easier to slice!
I personally slice the meat across the grain. I think this is about 50/50 in the real world. Half the people say to slice it with the grain, the other half against the grain.
I've done it both ways many, many times, and it seems that if you slice against the grain, the jerky is not so hard to chew when it is dried. (And for people with bad teeth, like me, that is worth trying slicing against the grain!)
|3. I always use a rub for my "cure" for deer or beef jerky. Some people use some type of liquid, such as soy sauce or Worcestershire sauce, but I think the jerky tastes better without liquid. This is because you are trying to remove all of the moisture out of the meat when you make jerky, so why add extra to it.|
|4. As for as what seasonings to use? I basically use salt, black pepper (fresh ground), red pepper (powder and crushed), garlic salt or powder and sodium nitrite (more about sodium nitrite in #5 step). Or I use the the Traditional AC Legg packaged jerky seasoning by itself or by mixing other seasonings in to make a variety of flavors.|
|5. Sodium nitrite, (also called Quick Cure, Speed Cure and InstaCure), is used VERY sparingly. The recommendation from the government is 6.25%. This breaks down to 4 oz. per 100lbs, or 1 oz. per 25 lbs. |
Some people don't use curing salt to make their jerky, but I HIGHLY recommend to for food safety. (A close approximation would be 1 tsp. per 5 lbs. of meat.)
|6. I sprinkle the seasoning on both sides of each jerky strip. (Sorry, but I still just "eyeball" this, so I can't give you any exact measurements.) |
I place the seasoned jerky strips in a plastic container, cover with a piece of wax paper or plastic wrap loosely, and place in the "refrigerator" for 20 hours.
|7. I then lay the jerky strips on stainless steel screens in my smokehouse for 6 to 6 1/2 hours at 150 to 165 degrees. Place the slices close together, but not touching or overlapping. |
You can also hang the jerky strips on bacon hangers and place them in the smokehouse. We use hickory sawdust to smoke our jerky with (except the Mesquite Flavored Jerky - with it we use mesquite chips), although other types of wood can be used to smoke jerky with.
[If you don't have a smoker or smokehouse, a close approximation to this would be place in your oven for about the same time and temp., and remember to leave the oven door slightly open.
|8. Dry until a piece of jerky cracks but does not break when it is bent. This is when the jerky is done. Properly dried jerky is chewy and leathery. It will be as brittle as a green stick, but won’t snap like a dry stick. |
If you are looking for a more
"precise" way to test for when your Deer Jerky is done, you can
use a Surface reading infrared thermometer.
For our customers who are looking for an
Infrared Thermometer to check the surface
temperature of their Jerky, we highly recommend
the Fluke FoodPro. We have been using this
Infrared Thermometer for the last 3 years and
have never had a problem with it - and we are
rather "rough" on our thermometers!
We recommend smoking/drying your Beef or Deer Jerky until the
surface temperature reads 165 degrees.
it in vacuum
sold for food (not zip-loc bags) and place a packet of oxygen absorbers in the bag. (We use oxygen absorbers.) Label and date the jerky packages.|
Oxygen absorber are very cheap and well worth their price for the safety minded. Below is a link to Amazon where you can place an order. We use 2 of these oxygen absorber per vacuum bag with 1 lb. of Jerky in the vacuum bag.
These exact same oxygen absorbers we use when packaging our Beef Jerky.
According to a study published by the American Medical Association, E.Coli can survive
|Field Dressing and Butchering Big Game To enjoy big game on the table, it is essential to field dress the meat properly transport it quickly, cool the meat down thoroughly and rapidly, butcher it efficiently, and then cook it to your liking. It's easy to do, especially if you follow the step-by-step instructions and illustrations found in Field Dressing and Butchering Big Game.|
For further information about making deer jerky, check out this book.
Last Updated - Wednesday, July 17, 2013 11:31 PM