googleef07aada28e0acf5.html Weston Brands Blog: Steve Rinella's Wild Game Jerky

Steve Rinella's Wild Game Jerky



"Ideally, making  wild game jerky is one of those fundamental 
outdoor skills that every hunter should know."
Steve Rinella
Watch Steve walk through the process in this video.


- Ingredients -

4-20 pounds of whole muscle venison (or any other horned or antered animal) Weston jerky seasoning mix Methods: Before slicing the meat, place it in the freezer for a couple of hours. You want it icy and firm, but not so frozen that a knife can’t easily pass through. This helps you get perfect slices and saves you a lot of aggravation.
Slice the meat across the grain in slices that are 3/8-inch thick. The Weston Jerky Board does a great job keeping the slices uniform. If the meat starts to thaw, pop it back into the freezer.
Mix 1 tablespoon of seasoning with 1 tablespoon of water for every pound of meat. Combine seasonings with meat and mix thoroughly. Set meat on dehydrator racks immediately or let it marinate overnight to let the flavor sink in. (vacuum sealing the meat helps in marinating)
Lay the meat out on the dehydrator trays, leaving space between the slices. Set the dehydrator to 145°F. Depending on the idiosyncrasies of your climate and dehydrator, it will probably take between 2 to 4 hours to finish the job. Start checking the meat at 2 hours and remove pieces as they finish. They should be firm throughout, with no sponginess. They will not break when you bend them. Rather, the fold will reveal a network of thin white lines.


- Tools - 
Weston Jerky Seasoning Mix Dehydrator
Jerky Board
Vaccum Sealer (helpful for marinating jerky in seasoning or for storing jerky to keep freshj








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