Venison Jerky

[LeeB]

Going to have a pocket full of venison jerky shortly. I needed to clear out some freezer space so now I have 20# of ground meat turned to jerky in the dehydrator. I used a jerky shooter and a packaged season/cure mix. I had about 22# of meat and couldn't get all of it in the dehydrators so I put the last 2# on cookie sheets and made sausage strips out of it. I still have about 30# of ground venison in the freezer from last year that I'll make sausage with. I've taken three deer so far this year and need to make room for one more. 

[21incher]

Must be worldwide jerky day. I just sliced 5 pounds of top round 3 mm thick and have it marinating overnight to dry tomorrow.  

[sawguy21]

MMMmmm, now I'm hungry.

[21incher]

Trays are loaded and in the dehydrator after marinating 18 hours. sure smells good in the house. Only 7 trays full but should  wind up with about 1 1/2 pounds of jerky  digin_2 . 


 

  

[21incher]

Done and good tasting. 1 big cookie sheet piled high.  Love my new slicer.


 

[LeeB]

 

 
These are cut in half before bagging. 



 

I ended up with eleven bags of twenty strips each plus the ones I ate before getting them sacked up. 

[WV Sawmiller]

   I have made a few batches of jerky. I tried the thin slicing but prefer the jerky shooter with the flat strips as shown. They are more consistent.

  I took some with us to Glacier Nat'l Park 8 years ago for our daughter's wedding. They took some with them after the wedding and came home via Canada. Nobody asked going in to Canada but when they started to leave they asked if they had any venison or such and she showed them the jerky then Customs asked her for her hunting license and permits and such. She explained it had come from WV from me and they finally let her go with it but they were worried for a while they were headed for the crossbar hotel for their honeymoon. :D