Dried Venison Recipe Anyone?

[Hotspotter]

Had some this weekend from a meat locker, was really tasty. I can tell that the meat is brined, as it was quite salty. Seemed to be just your avg. roast, brined, dried, and then sliced really thin.

Any insight as to the drying process? Wife's hair dryer? Put it on the dehumidifier?

Joel

[fisherking01]

I'd vote for taking the hind quarters of venison to a locker to have them do it. Ours costs about 12.00 for two hind quarters, and it comes back sliced and packaged. I don't think I could do it myself for that and theirs always turns out. I hate to think of wrecking the venison that I prize so much. I also do not have a meat slicer that would cut it as thin as they do. Just my thoughts, Brent

[Jim Uran]

Just cure it, get a pack of jerky spices with the cure in it than throw it in the dehydrator, that's what I did. It turned out awesome.

[LABS4ME]

Joel, this is darn close to a locker's dreid venison. I slice mine real thin like Arby's roast beef. I got some left if you want to try it before you dive in and do some.

http://www.fishingminnesota.com/forum/ub...true#Post895151

Good Luck!

Ken

[fisherking01]

Oh Great!! Now I gotta try this on my own too. I musta been feeling particularly lazy on that last post. Thanks Ken!

[Hotspotter]

Ken! You stallion, thanks for the great post. Looking forward to killing more deer and finding different ways to eat more of them.

Joel

[BigWadeS]

can this be done in an oven as well or do you need a dehydrator or smoker?

[LABS4ME]

I use a smoker, but I would imagine an oven would work as well...

Good Luck!

Ken

[Nate McVey]

 Quote:

can this be done in an oven as well or do you need a dehydrator or smoker?

I still don't have a dehydrator and I don't trust my smoker skills with anything but fish, but I have made "jerky" in the oven for years.

I marinate thin, 6-8" strips of venison overnight in liquid smoke, garlic, crushed red pepper, jerky seasoning (basically what ever combination you think is going to be tasty), etc. I try to make 3 or 4 different flavors so that everyone I share them with finds something they like (hopefully). The next step is important:

MAKE SURE YOUR WIFE/GIRLFRIEND IS OUT OF THE HOUSE!!!!!

Cover the bottom of the stove with aluminum foil, pull out both racks and spray with Pam. Drape the strips over the racks (trying to avoid where the heating element is on the bottom of the stove to avoid smoking). That is where having the spouse out of the house is important, because it does make the house smell like jerky for awhile

Cook on the lowest temp. possible for 5-6 hours or until it tears apart with the consisteny that you like.

Pull the strips off the racks and cool in the fridge for 1-2 hours and you should be good to go.