Want to know how to make venison jerky with all that meat in your freezer?
Jerky is one of the most popular snack foods in the country, and venison jerky is especially popular this time of year. It’s not only a delicious snack, but also makes a great survival food. One reason for that is that jerky is surprisingly nutritious. When the meat is processed, all the fat and moisture are removed. The dehydrating (or drying) process ensures that apart from being almost a hundred percent fat free, jerky also contains a high concentration of protein.
We all know that fat is not a good thing to put in our bodies. With only 3% fat in jerky, the associated health risks are nearly eliminated. Protein on the other hand is a very important compound since it is the primary component of the body’s cells. It helps build tissue and repair those tissues, and it gives us energy. Protein like that found in jerky is vital in a survival food.
DIY Venison Jerky
This is a traditional technique to preserve any type of meat and makes a great snack to have in your pantry through the winter.
Making jerky consists of cutting the meat into thin strips and then drying it with salt or sugar so that it will not rot. The fat is often-times removed.
Making jerky on your own is actually a simple and easy process. With this recipe, you can preserve venison for a long period of time
This recipe is for those who want to have their Venison Jerky simple with just a hint of seasoning.
- 6 lbs venison, cut into small strips
- 1 1/2 tsp. ground cardamom
- 1 tsp chili powder
- 1 1/2 tsp. curing salt
- 2 tsp. garlic powder
- 1 tsp. lemon pepper
- 1 tsp. pepper
- 3 tsp. accent seasoning
- 8 tsp. salt
- 2 Tb. liquid smoke
- Combine all the ingredients in a plastic bag or sealable container.
- Add venison strips, mix well and refrigerate for 3 days to allow for marination.
- Place jerky strips on a wire rack, with a shallow baking pan underneath to catch any drippings.
- Preheat oven to 175 degrees, and cook jerky for one and a half hours. Check consistency and pliability, and cook 30 minutes at a time until desired dryness is reached.
- Store you jerky in a dry container and location. Sealed mason jars or vacuum packs work well.