If you had a successful deer season why not make venison jerky? You can slice meat from your deer roast and make strips of jerky or you can use ground venison.
Jerky making kits have everything you need in them and come in a variety of seasoning flavors like hickory, mesquite, jalapeno, sweet & spicy and one called “Inferno” that makes me sweat just smelling it. They are simple to mix up using the directions in the kit.
For ground venison jerky, mix your seasonings with the meat and stuff a jerky making gun with the mixture. When you squeeze the trigger out comes long, uniform strips of meat you need to dry.
Whatever method of drying you choose – smoker, dehydrator, or the oven, be sure the meat reaches a temperature of 165 degrees for at least 15 seconds and use a meat thermometer to verify. I prefer to use my dehydrator on a low setting while checking it every 30 minutes and patting each tray of meat with a paper towel until it is completely dried.
Venison jerky is a tasty, healthy snack and is something you can enjoy all to yourself. That is if the kids don’t find where it’s hid. It also makes a great Christmas gift.
Stop by your local Bass Pro Shops or Cabela’s store or go to www.basspro.com or www.cabelas.com and check out their great selection of seasoning kits, jerky guns, dehydrators and smokers for making your own venison jerky.
Outdoor World Tips presents free, seasonal how-to advice from Larry Whiteley, host of the award-winning Outdoor World Radio show. Each weekly tip offers practical advice to improve your outdoor skills or learn something you might not have known.