Use Up That Venison

I have made venison jerky in the past but got a little serious about it last year.  Here are some of the reasons that I think jerky is pretty unbelievable.  

Waste Not Want Not 

Venison isn’t for everyone and nearly every year that I’m lucky enough  to take an animal I’d find myself throwing out some meat that I just couldn’t get to.  When you find that the meat is getting onto a year old, it’s time to start using it up.  I’ve even made jerky from slightly freezer burnt meat that turned out really well.  Jerky is a great way to use up that meat because you don’t have to consume the jerky immediately after you make it.  If it’s stored correctly it can last for weeks in the fridge.  Just remember that moisture is not a friend of jerky, store your jerky in a small brown lunch bag or an air tight container in the fridge after it has cooled down to room temp.  Don’t go right from the fire to the fridge. 

Marinate for at least 24 hrs.  I like to let it go for 48-72 hrs.

Everybody Loves Jerky 

I’ve not really met a person yet that doesn’t love jerky.  My wife and kids devour the stuff after I make it and they are not all that keen on venison. 

Experimentation 

There are literally thousands of jerky recipes out there.  The internet is a wonderful tool.  I like to start with a good base recipe and add to it or back some of the ingredients off a little.  I experimented until I found a recipe that me and my family liked then I make two batches.  I like to add a little Frank’s Red Hot to the adult batch to spice things up a little. 

 

Easy 

I make all my Jerky on my Weber kettle style charcoal grill using natural chunk charcoal.  The trick is to place a small mound of coals in the middle and position your jerky around the edges.  Don’t get the jerky too hot and overcook it.  I also add just a touch of smoke in the form of some hickory chips just before the jerky comes off the grill.  The real trick is to not overcook and dry the jerky out.  You can also use a smoker or a food dehydrator to make jerky.  It might be easier to make the jerky in a controlled environment like an electric smoker or a dehydrator but nothing beats having a few drinks while tending the grill.  Proof that deer hunting can add hours of enjoyment to your life, even after the hunt is over. 

All you need is a kettle grill and some charcoal.  I like to use natural hardwood chunk style coals.

Hints and Tips 

• If you are experimenting with your own blends of spices the curing salt can be a little harder to find.  It’s not impossible to get your hands on but the local grocery normally won’t have it.  If you are really in a pinch you can purchase one of the prepackaged cures and use the salt provided in there.  The best bet is to order a supply on line. 

• Marinate your meat for at least 24 hours.  I prefer 48-72 hrs.  The longer you marinate the more flavorful the jerky will be.

• Don’t make too much.  I like to make about three pounds at a time.  It’s enough to survive the initial feeding frenzy and have some left over for a couple of weeks. 

Any way you cut it jerky is a great way to utilize venison.  It can help you use up that meat that you might not have been able to consume while appealing to the folks that don’t always like other venison dishes.  It’s a great way to sharpen your cooking and grilling chops while enjoying a couple of hours and drinks on the deck during a warm day.   Just remember, everybody loves jerky.