Deer Jerky in the dehydrator!

[HSigurdsson]

Just put three pounds of venison in the dehydrator.
When processing a deer I sometimes get lazy and leave a couple big chunks.
We don't really care for roasts very much, so I usually jerky it.
This time I used the recipe I use for beef, not the usual venison recipe.
The recipes are close so it should be fine.

[Silver]

Very nice!

[Ruffinogold]

Just put three pounds of venison in the dehydrator.
When processing a deer I sometimes get lazy and leave a couple big chunks.
We don't really care for roasts very much, so I usually jerky it.
This time I used the recipe I use for beef, not the usual venison recipe.
The recipes are close so it should be fine.

In a word ..... wonderful Enjoy

[montag]

That looks good.

[Fr_Tom]

That does look great!

[HSigurdsson]

A picture of the final product. Pictures all took with a Kindle.....a potato would take better photos.

[Piping Abe]

All Deer Jerky I have tried has been so damn Tough. I am not sure if that is not normal or that is the way it is because there is not much fat.

[HSigurdsson]

All Deer Jerky I have tried has been so damn Tough. I am not sure if that is not normal or that is the way it is because there is not much fat.

This is as soft as any beef jerky.
The key is to cut the meat against the grain, marinate the meat overnight, then when its CLOSE to done in the dehydrator, put it on a tray and bake for 10 minutes at 250 degrees.
The marinating keeps it soft, the cut against grain keeps it from being stringy, and the baking brings the last moisture to the surface keeping the meat moist feeling......and it will kill off any possible bacteria.
This stuff is tender but toothy.
The only issue is that after 24+ hours marinating, the meat is VERY tender and difficult to unravel and put on the trays. Its pretty much mush.

[Piping Abe]

All Deer Jerky I have tried has been so damn Tough. I am not sure if that is not normal or that is the way it is because there is not much fat.

This is as soft as any beef jerky.
The key is to cut the meat against the grain, marinate the meat overnight, then when its CLOSE to done in the dehydrator, put it on a tray and bake for 10 minutes at 250 degrees.
The marinating keeps it soft, the cut against grain keeps it from being stringy, and the baking brings the last moisture to the surface keeping the meat moist feeling......and it will kill off any possible bacteria.
This stuff is tender but toothy.
The only issue is that after 24+ hours marinating, the meat is VERY tender and difficult to unravel and put on the trays. Its pretty much mush.

Sounds much better than the stuff ive had