If you want to preserve a lot of venison, you should make jerky.The flavor of yours can be changed by making your own marinade.The venison should be refrigerated for up to a day for the most intense flavor.When you're ready to make the jerky, put the strips in a single layer on a dehydrator rack or baking sheets.The meat can be dried for several hours in a dehydrator or oven.You can keep the jerky at room temperature for up to 2 months once all the humidity has been removed.
Step 1: Take the original jerky and mix it together.
Put your ingredients in a large bowl.The sugar and spices should be dissolved in the cold water.If you want to keep it in the bowl, put it into a plastic bag.
Step 2: Put the sweet and spicy jerky in a container.
Put the ingredients in a small saucepan.When it starts to bubble gently, stir and heat the marinade.The sugar will be dissolved when the burner is turned off.Before you put venison in it, make it cool to room temperature.
Step 3: Take teriyaki and mix it together.
Add the flavors of teriyaki into a large mixing bowl.When the sugar and salt are dissolved, stir in the remaining spices.If you want toMarinate the venison in a sealable bag, use a large plastic bag that's large enough to hold the meat.
Step 4: Combine a spicy venison recipe.
Transfer the habanero peppers to a large bowl.Place cayenne, red pepper flakes, and paprika into the remaining ingredients.Transfer theMarinated meat into a sealable plastic bag that is large enough to hold it.
Step 5: The venison should be cut into 4 inch (0.64 cm)-thick slices.
Take your venison and put it on a board.Use a sharp knife to cut the meat into strips that are 4 inch (0.64 cm) thick.To make it easier to chew, slice against the grain.
Step 6: The meat should beMarinated for at least 4 to 5 hours.
The venison should be put into the bowl or sealable plastic bag.If you want the venison to be completely coated in the marinade, you have to stir it.The meat should be refrigerated for at least 4 to 5 hours.TheMarinated meat at room temperature will allow harmfulbacteria to grow.The longer the meat isMarinated, the better it will be.You canMarinate it for a day.
Step 7: Take the venison strips out of theMarinate and dry them.
Take the venison out of the refrigerator and put it in the freezer.Put them on a plate or cutting board and pat them dry with a paper towel.pat the other sides of the meat dry.
Step 8: The venison should be placed on the trays.
The meat should be laid in a single layer.Leave at least 1 inch of space between each piece of meat so the air can circulate and the meat can be dried.
Step 9: The dehydrator needs to be turned on to 150 F.
Put the venison in the dehydrator and close the door.If you're using a dehydrator, make sure it has a temperature control on it.
Step 10: For 4 to 8 hours,hydrate the venison.
You should check the jerky at 4 hours to see if it's dry.Once it bends, you don't feel any wet spots.venison will become brittle if it is dehydrated too long.
Step 11: The venison should be placed on the baking sheets.
The venison should be laid in a single layer on the baking sheets.You can lay the strips on the oven racks if they are clean.Air can circulate easily if there is at least 1 inch of space between each piece of meat.
Step 12: The meat should be put in the oven or smoker at 150 F.
If you're using an oven, put the venison in the center rack.Place the meat as far away from the heat source as you can.While you can put more than one sheet of meat in the oven, you'll need to rotate them to make sure they dry evenly.
Step 13: The venison should be dry for 4 hours.
tongs to turn each piece of meatThe meat will dry evenly.If you're using a smoker, make sure the jerky is dry and finished.You don't need to flip the venison over if it was laid directly on the oven rack.
Step 14: If you're using the oven, cook the jerky for another 4 hours.
If there are wet spots, feel the meat.The jerky needs to become dry and bendable.If you cook the venison it will break in half.
Step 15: You can condition the jerky by shaking it for 2 to 4 days.
Put the cooled jerky in a container.The container should be 1/3 full.Shake the container once a day for 2 to 4 days.If you shake the container, the dry pieces will absorb the moisture in the other pieces.
Step 16: The jerky can be moved to storage containers.
It's a good idea to store your conditioned jerky in a container that is the same size as the one you want to keep.Too much air will become trapped in a storage container if it's too large.The jerky can be spoiled faster by this.The jars of jerky should be kept in a dry place.There are small plastic baggies that you can put the jerky in.It is possible to remove air from a storage container.
Step 17: The venison should be kept in a sealed container.
venison can be safely stored and used for a couple of months.You can keep it in the fridge for 3 to 6 months.You can freeze venison for a year.