Cured venison, or deer jerky, is a tasty treat that is healthier than many of the beef jerky alternatives sold in stores. You don't have to worry about antibiotics or chemical preservatives in your meat when you choose venison. Curing it is a great way to preserve the flavor so that you can enjoy it year round. It's easy to take with you wherever you go, and you get bragging rights for curing it yourself. It is a detailed process, but the finished product is well worth the effort.
Instructions
1. Guard against bacteria when you handle the freshly killed carcass. Be careful not to contaminate the deer while you field dress it. Use two knives: one to remove the metatarsal glands in the rear legs and when cutting through the wind pipe; and another very sharp one when removing organs and splitting the pelvis. The more quickly you field dress the dear, the more quickly it will cool down, preventing bacteria from growing. If it's warmer than 45 degrees F, you must refrigerate it within four hours to be on the safe side.
2. Age the venison. This step is important if you want to rid the meat of that infamous wild game taste people often complain about. You can age the deer from one week to 10 days at a temperature between 32 and 35 degrees F. This process also will promote natural tenderizing. Pay close attention to the temperature, though. This is where many people err. It can never be aged at room temperature or harmful bacteria will develop.
3. Trim the fat. Fat stores that wild game flavor, so get rid of it. After you have trimmed the fat, heat your oven until warm. Cut your strips about a quarter-inch thick and a foot long. Mix the curing salt, lemon pepper, garlic powder, pepper and onion powder. Add the liquid smoke, soy sauce and Worcestershire sauce and mix well. Dip each of your pieces into it. Place in single layers in the oven for about 10 hours with the door slightly ajar. When you remove the venison you will have a safe, flavorful cured meat.
Tags: field dress, more quickly, wild game