Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Venison Jerky.



    Venison Jerky.

    Post  Guest on Wed Sep 24, 2008 12:06 am

    The venison should be a good cut, ie from haunches or from a long grained section of meat.
    1. Slice meat with grain ( across grain produces tougher and more fragile pieces) 1/8th thick or thereabouts.
    2.  Marinade. For approx 2 pounds meat, 1 kilo- ish add  2 tablespoons Teriyaki sauce , 4 tablespoons dark soy sauce,3 tablespoons soft brown sugar  or dark treacle /molasses. 1 tablespoon crushed black peppers, 1/2 oz of stabilizer (from any good butchers suppliers) this kills enzymes I believe!!.
    3. Mix meat and marinade keep in fridge for a couple days turn frequently.(or when you remember to.)
    4. The most important bit dry, dont cook the venison, I found that the oven at 100c is enough. Hang meat strips on toothpicks on oven shelf. Put a drip tray underneath, prop the door open with a wooden spoon or something , to let condensation out.
    5. Allow at least 8 hours to cure , check for dryness often as you like , when you think the Jerky is dry enough
    allow to rest till cool.
    6. I Vacuum pack mine for long keeping , failing that place in bags and keep in fridge.
    Trust me it wont last long once people get a taste for it!!
    Oh Well just my thoughts , if anyone has any other methods please send details
    Thanks Trapper

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