BushTukka: Venison Jerky
No longer will you go famished out in the field, feel guilty for snacking on those unhealthy alternatives, or your life be missing that added spice. If you like beef jerky, then you'll love our venison version of this low fat, high in protein goodies that you can enjoy when those hunger pangs hit.
This easy to make snack can be enjoyed anytime in the day, and it only needs a few simple ingredients and pieces of kit to get you making those mouthwatering delights in no time. This recipe will be using a method of Jerky making perfected by Hunters in the States. This method minces the meat first to ensure the flavours infuse fully and the texture/chewiness can be tailored to suit.
Ingredients:
- 5lb of Venison Meat
- 1 x pack of Jerky Seasoning - choice of flavour dependent on your taste.
- 1 x tablespoon Worcestershire Sauce
- 1 x tablespoon Soy Sauce
- 3 x tablespoons water
- 1 x teaspoon Liquid Smoke
- Mincer
- Jerky Gun
- Food Dehydrator
- Mixing Bowl
- Cling-film
- Baking Tray
- Greaseproof Paper
With the venison, first remove any of the sinew and fat. Place the meat in your mincer, ideally choose to use either a 3mm or 5mm mincing plate to make the meat more fine.
Using the entire seasoning pack, dissolve your choice of seasoning (Original, Hickory, BBQ or Jalapeno) and cure (the cure pack is included with the seasoning) in a mixing bowl along with the water, soy and Worcestershire sauce. Add the venison mince to the marinade and mix the meat. Don't be afraid to get stuck in with your hands. Cover with cling-film and refrigerate for minimum 8 hours, ideally 24 hours is best if you can, mixing a few times throughout for absorption.
Remove the venison mince from the refrigerator and carefully load the barrel of the Jerky Gun with your lean, seasoned ground meat. The barrel will hold 3/4lbs of meat, and you can choose to shoot out either flat strips of jerky or round snack sticks depending on what shape you prefer, onto a baking tray lined with greaseproof paper.
After this has been done, carefully arrange the strips on the food dehydrator racks, try to leave a quarter inch space in between strips. By using a dehydrator rather than your oven means the flavours and aromas will be preserved and concentrated. Therefore, keeping its full flavour and nutrients.
Dry on high (80c) for 4 - 8 hours. Drying time depends on the type of meat and amount of fat in it, size and thickness, whether it is precooked beforehand, and what texture you prefer. You should usually aim to check the dryness of the meat after 4 hours, then every 30 minutes thereafter (we do not recommend leaving the dehydrator unattended). Once ready, the venison jerky should be able to bend without breaking.
To finish, store away your venison jerky in your refrigerator in an airtight container or a resealable plastic bag for when you need a delicious tidbit.
