At Ambush Hunting Blinds, we love to make deer jerky. It is a delicious snack that is easy to make, even though it may seem challenging. You can find a lot of recipes online that call for a number of ingredients. Everyone eventually modifies a recipe to suite their tastes. A little more sweet here. A little more heat there. The key is finding a recipe that you like and saving it so you can recreate the success year after year. Below are the steps we use to make deer jerky.
Step 1: Process
Obviously, the first step to making deer jerky is getting a deer. Once you have your deer, you need to get it butchered and process the meat. You can either butcher the deer yourself or you can take it to a locker that accepts deer.
Step 2: Choose a cut
Secondly, choose what cuts of meat you are going to use to make your jerky. You can use any cut of the deer you would like. Be sure to rinse away any excess hair or blood. Soaking your deer meat overnight is salt water can help gets rid of the gamey flavor.
Step 3: Slice thin
Next, take your time and slice the meat you will be using and make sure the cuts are thin. If it is too thick, it will take too long to dehydrate and may still be chewy on the inside. You can use a knife or a meat slicer. If you are comfortable making the investment in a meat slicer, we highly recommend it. It is quicker, easier, and safer than slicing by hand.
Step 4: Combine seasonings
Now, it is time to combine the seasonings you are going to use on the jerky. There are lots of seasoning recipes to choose from. A quick search of “deer jerky recipes” will yield a pile of results.
Step 5: Marinate
Once your seasoning/marinade and meat are ready to go, combine the two in a large bowl. Store the bowl in the fridge overnight to let the marinade soak into the meat.
Step 6: Dehydrate
Now you are ready to begin dehydrating the meat. Place the meat on the trays in your dehydrator and follow the machine’s instructions.
Step 7: Enjoy
Finally, it is time to enjoy your delicious deer jerky! You can store any excess in a Ziploc bag, but be sure to press any air out. If the jerky is properly dried, it will keep for 2 weeks at room temperature. For longer storage, you can vacuum seal your jerky and either freeze it or store it in the fridge.