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"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Deer Jerky Recipe

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This recipe for Deer Jerky is from The Elsbernd Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Deer meat
Seasoning
Directions:
Directions:
Catching Your Deer:
-First, go to Walmart and get a deer tag.
-Second, on your drive to the woods, listen to Da Thirty Point Buck song while drinking a Mountain Dew and eating a Snickers bar.
-Third, shoot deer (using warning shoots will not make jerky taste better).
-Process deer to remove meat.
-Freeze meat (repeat steps 1-4 until your freezer is full).

Making Jerky
-Use rump, back straps, or another cut of meat with minimal tendons, fat, etc.
-Cut meat to remove tendons and fat (best/easiest to do when meat is cold).
-Cut meat into small cubes.
-Wash meat as best you can with cold water (hot water will cook it).
-Follow jerky recipe to understand how much seasoning and salt to use. (Use half or less of recommended salt.)
-Put ~1 lb. of meat in food processor and grind it up.
-Then spread meat out in food processor and sprinkle seasoning/salt mix on meat.
-Regrind meat to mix seasoning
-When complete with all meat, put in fridge for 4-6+ hours.
-Take meat out of fridge and drain fluid.
-Sprinkle water on meat (makes it easier to gun out).
-Use jerky gun to shoot jerky on dehydrator trays.
-Start dehydrator and rotate trays throughout.
-Jerky is done when it's barely squishy and hot.
-Take off and enjoy
Number Of Servings:
Number Of Servings:
Depends on how much you eat while taking jerky off the trays
Preparation Time:
Preparation Time:
12 hours

 

 

 

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