Making your own venison jerky using a dehydrator is a rewarding experience. You control the ingredients, ensuring quality and freshness, and the process is surprisingly straightforward. This comprehensive guide will walk you through each step, providing tips and tricks for perfectly dehydrated venison jerky every time.
Preparing Your Venison for Dehydration
The quality of your jerky starts with the quality of your venison. Choose lean cuts, ideally from the backstrap, sirloin, or tenderloin. Fat content affects the drying process and can lead to spoilage. Aim for cuts with less than 10% fat.
Trimming and Cutting the Venison
- Trim excess fat and silver skin: Use a sharp knife to remove all visible fat and the tough silver skin. These will interfere with even drying and can become rancid.
- Cut against the grain: This is crucial for tender jerky. Cutting with the grain results in tough, chewy jerky. Cut the meat into thin, even strips, approximately 1/4 inch thick. Consistency is key; uniform thickness ensures even drying.
- Consider the marinade: Your choice of marinade also plays a significant role in the final product. A flavorful marinade both seasons and tenderizes the meat, resulting in a more palatable jerky.
Marinating Your Venison for Maximum Flavor
The marinade is where you can really get creative. It adds flavor, tenderizes the meat, and helps preserve it. Here’s a basic recipe and some variations:
Basic Venison Jerky Marinade
- 1 cup soy sauce (low sodium preferred)
- 1/2 cup Worcestershire sauce
- 1/4 cup brown sugar
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon black pepper
- 1 tablespoon paprika
Instructions:
- Combine all ingredients in a large bowl or zip-top bag.
- Add venison strips, ensuring they are fully coated.
- Marinate in the refrigerator for at least 4 hours, or preferably overnight (up to 24 hours).
Marinade Variations
- Spicy: Add chili powder, cayenne pepper, or your favorite hot sauce.
- Sweet and Savory: Increase brown sugar and add a touch of molasses.
- Garlic Lover's Delight: Add more garlic powder and consider adding minced fresh garlic to the marinade.
- Smoked Paprika: Smoked paprika adds a smoky depth of flavor without needing to smoke the venison.
Tip: Use a zip-top bag for easier marinating and less mess. Ensure all air is squeezed out before sealing.
Dehydrating Your Venison Jerky
This is where the magic happens. Your dehydrator’s temperature and drying time will vary based on the model and the thickness of your jerky strips. Always check your dehydrator’s manual for specific instructions.
Dehydrator Settings and Drying Time
- Temperature: Most dehydrators recommend a temperature between 135-160°F (57-71°C). Lower temperatures take longer but result in a more tender jerky. Higher temperatures dry faster but can result in tougher jerky.
- Drying Time: This ranges from 6-12 hours, depending on the thickness of the strips and the dehydrator’s settings. Check for dryness frequently.
Checking for Doneness
Jerky is done when it’s completely dry and pliable, not sticky or rubbery. It should bend without snapping. If it's still slightly moist, continue dehydrating in 1-hour increments until perfectly dry.
Important Note: Improperly dried jerky can spoil quickly. Ensure the jerky is completely dry to prevent bacterial growth.
Storage and Enjoyment of Your Homemade Dehydrator Venison Jerky
Once your jerky is dry, allow it to cool completely before packaging. Proper storage is essential for extending shelf life.
Storing Your Venison Jerky
- Airtight Containers: Store in airtight containers, such as zip-top bags, glass jars, or vacuum-sealed bags. Removing as much air as possible prevents moisture and oxidation.
- Cool, Dry Place: Store in a cool, dry place, away from direct sunlight. This will help maintain quality and prevent spoilage.
- Refrigerator or Freezer: For longer storage (more than a few weeks), refrigerate or freeze your jerky.
Enjoy! Your homemade venison jerky should last for several weeks in the refrigerator or months in the freezer. Enjoy it as a snack, trail mix addition, or part of a larger meal.
Troubleshooting Common Dehydrator Venison Jerky Problems
- Jerky is too tough: This likely indicates over-drying or too high of a temperature. Try lowering the temperature and checking for doneness more frequently.
- Jerky is sticky or rubbery: This is a sign of under-drying. Continue dehydrating until completely dry and pliable.
- Jerky is moldy: This indicates improper drying or storage. Ensure the jerky is completely dry before storing and store in an airtight container in a cool, dry location. Discard any moldy jerky.
By following these steps, you can confidently create delicious and safe venison jerky using your dehydrator. Remember, practice makes perfect, so don't be afraid to experiment with different marinades and drying times to find your perfect jerky recipe.