Dehydrate Venison
Dehydrated venison, also known as deer jerky, is a popular snack. The dehydrated meat does not contain a lot of fat when compared to beef products. Hunters enjoy making the jerky during deer hunting season when they have an abundant amount of venison. You can give the deer jerky out as gifts to friends and family members. Making deer jerky requires proper care and handling of the meat to prevent the growth of harmful bacteria.
Instructions
1. Remove excess fat from the venison with a sharp knife. Discard the fat once you remove it.
2. Place the venison in the freezer for one to two hours on a baking sheet. This will freeze the meat slightly so that you can cut it easier. Avoid freezing the venison completely or you will not be able to cut it.
3. Cut the venison into 1/4 inch thin strips that are 6 inches in length. Cut along the grain of the venison meat.
4. Season the venison with your preferred seasonings. Saturate the venison with the marinade in an airtight container, and allow it to soak overnight so that it absorbs the flavors.
5. Heat your oven to 350 degrees Fahrenheit. Lay the strips of venison on a clean baking sheet in a single layer. Cover the sheet with aluminum foil. Bake the venison for 45 minutes or until the internal temperature reaches 160 degrees.
6. Remove the venison from the baking sheet. Place it on food dehydrator trays in a single layer. Leave space between the venison strips to allow the air to circulate.
7. Set the food dehydrator to 135 degrees Fahrenheit. Close the dehydrator and allow the meat to dehydrate for .
8. Turn the strips over after four hours. Dehydrate the venison for another four to six hours. Test the jerky by removing a strip from the dehydrator. Bend the strip and if it breaks in half, then you can safely store it in an airtight container.
Tags: baking sheet, deer jerky, four hours, venison with, airtight container, degrees Fahrenheit, Dehydrate Venison