Michigan State University Extension
Preserving Food Safely - 01600823
10/13/97

### VENISON JERKY

        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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