Muscles from the round are usually used since they are easily
prepared and contain little fat. However, any muscle in the carcass
can be used. Muscles from the round or leg are most often used today.
It is recommended that muscles be removed from the carcass and made
into jerky the day
after the kill to prevent unnecessary bacterial growth. However,
aged meat can be used. Meat which has been frozen and thawed can also
be used satisfactorily. Freezing meat for a month before jerky is
made insures that it will be
free from live parasites which are sometimes found in game meat.
In order to have freshly made jerky during the year, many people
freeze meat which is to be made into jerky. The meat is then thawed
in small quantities and made
into jerky as it is needed.
Meat should be trimmed of fat and connective tissue and then cut
into strips one-fourth inch thick, one inch wide, and up to a foot
in length. Cut with (not across) the grain. Small muscles, one or
two inches in diameter, are often separated and made into jerky
without being cut into strips. These thicker pieces of meat take
longer to absorb the salt and seasonings and longer to dry, but with
these exceptions, no changes in the jerky recipes need to be made. Some
recipes call for drying jerky in the sun. Because of
sanitation problems, this method is not recommended.
If jerky is dried to a low moisture content. (it should
be crispy and leathery), it may be stored at room temperature
in air-tight containers. Store moistened jerky in the freezer for no
longer than a month; the saltiness of the product encourages
rancidity. Color of the finished jerky ranges from a light brown to
black. Color variations depend upon the recipe used, the species of
animal, and the
age of the animal. The latter two factors are related to the
myoglobin concentration in fresh meat. Myoglobin is the pigment in
meat responsible for color. Higher levels
of myoglobin result in darker colored jerky.
Checklist for Making Venison Jerky
1. Use fresh lean meat free of fat and connective
tissue.
2. Slice the meat with the grain, not crosswise.
3. Add the correct amount of seasoning.
If you do not have a scale, use approximate equivalent measures for jerky recipes as follows:
Salt 10.5 oz.= 1 cup
8.0 oz.= 3/4 cup
2.0 oz.= 3 level tablespoons
Sugar 5.0 oz.= 2/3 cup
3.5 oz.= 1/2 cup
1.0 oz.= 2 level tablespoons
Ground Spices 0.5 oz.= 2 level tablespoons
.08 oz.= 1 level tablespoons
4. Cure the meat the correct length of time at
refrigerator temperatures. Salted meat should be placed in
plastic, wooden, stainless steel or tone containers.
5. Keep the drying or smoking temperature in the smokehouse
or oven at 120 degrees Fahrenheit or below after the first 30
minutes. Oven or smokehouse temperatures of 170-190 degrees Fahrenheit
are often recommended for the
first 30 minutes.
6. If an oven is used, line the sides and bottom with aluminum
foil to catch the drippings. Open the door to the first or second
stop to allow moisture to escape and to
lower the oven temperature when necessary.
7. Use any hardwood for smoking. Do not use pine, fir
or conifers.
8. Remove the jerky from the smokehouse or oven before it gets too
hard for your taste. Five pounds of fresh meat should weigh
approximately 2 pounds after drying or smoking.
9. Store jerky in clean jars or plastic bags, or wrap it in the
freezer paper and freeze it. Although properly
dried jerky will last almost indefinitely at any
temperature, its quality deteriorates after a few months.
10. Alter seasonings and smoking or drying times to suit
individual tastes.
Examples of spices which could be
added to 5 pounds of meat include:
2 tablespoons chili powder, 2
tablespoons of garlic powder, 2 tablespoons onion powder, 1 tablespoon
ginger, 2 tablespoons coriander or 1
tablespoon allspice.
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