As I wrote a few weeks ago, I was able to harvest three deer from our farm property in Wadena, MN. This year I wanted to make jerky with forty pounds of the meat that I would normally process into sausage and the like. I am not really a jerky guy, I don’t really know what that means beyond that I never buy the stuff even though I do enjoy eating it. Maybe it’s because of the price per ounce or maybe it’s because I don’t find the store-bought product to be that satisfying too soft, lacking chew, and not enough jerk . The cure and seasonings are really easy and leave a lot of room for self-expression.
My first batch was pretty good, but not great. I only marinated the batch for 6 hours, which turned out to not be long enough. The result was tasty, just not salty or seasoned enough. For the second batch I cured the meat for 12 hours and the result was pretty much perfect. The curing times will vary depending on how much salt and salt derivatives (soy sauce, miso, sodium nitrate, etc.) you decide to use.
The act of drying jerky is a snap if you have a Wolf oven and perhaps it is the same with other high-end ranges. My Wolf range has a dehydrate feature which maintains a temperature of 160 ®