Deer Jerky Seasoning
Deer Jerky Seasoning, is also called venison jerky seasoning or jerky seasoning.
What Is Jerky Seasoning
Several years ago, we were asked by some of our customers to come up with a jerky seasoning, we worked closely with several of our local hunters to pull it off. Jerky is a lightweight protein loaded snack that's been popular for centuries. You can make your own jerky for a lot less than what you would pay in the store. The best jerky flavors are salty, sweet and spicy and can be as simple as just salt, pepper and garlic.
This seasoning can be used to make jerky from beef, buffalo, pork, lamb, salmon, and venison.
The History of Jerky
Jerky is a light-weight, portable protein snack that's been popular for centuries across all the cultures of the world. There is evidence that a prototype of modern jerky existed in ancient Egypt, with thin slices of meat treated with salt and dried in the sun. In ancient Rome, they made coppiette, dried meat sticks sold in bundles of two, or couples. It is still considered a delicacy today. The word “jerky” is derived from the South American Indian Quechua word ch’arki, which means “dried meat” and was most likely a specific word for alpaca or llama meat. When the conquistadors arrived in South America, they adopted ch’arki as their own, appreciating the ease of transport and staying power of the preservative process. The conquistadors put their own accented spin on the word, and launched ch’arki, now jerky, on the path it still travels.
Native American hunters always had a supply of it, cowboys on the trail carried it with them, and today it's a preferred protein source for adventurous hikers and back packers.
What Type of Jerky Do You Prefer
Do you like your jerky a bit chewy or more tender? For a chewier jerky slice with the grain and for a more brittle and tender jerky slice across the grain. Slicing with the grain may be a bit more of a chewing challenge but tends to allow for a longer and more satisfying chew. Slicing across the grain makes it easier to break apart with your teeth, but you may find these shorter pieces to be a bit less fulfilling.
The thickness of the meat strips also plays a part in ensuring the healthiest meat possible. Don't slice your meat any more than ¼" thick and trim off as much fat as possible as it tends to shorten the shelf life of jerky by increasing the chances of it turning rancid sooner.
The Importance of the Freezer and the Fridge
It's recommended that the meat you use for making your jerky should have been frozen first as that helps to drastically reduce any potential bacteria growth in the meat. The USDA suggests that you thaw your meat in the refrigerator.
Experienced jerky makers have discovered that for best results for thinly slicing the deer steak it's best to have the meat still partially frozen as it makes it easier to slice.
Brining, Dry Curing or Marinating
The science part kicks in here and as long you're using enough salt (or something salty like Worcestershire or soy sauce) you're pretty much good to go no matter which method you choose. Now some people aren't fans of marinating meat in general since marinades only seem to get into the meat about ¼" (the flavor from a marinade doesn't penetrate into the meat as deep as most would like) but it seems to really work for jerky since you're slicing these that thick anyway.
If you decide to marinate then you'll want to marinade your meat for much longer than you would other meats as the drying process tends to make the flavorful seasoning practically vanish, so you'll really want to hedge your bets here. For this reason we tend to suggest marinating your meat for 24-48 hours.
How to Use Jerky Seasoning
To make enough marinade for 3 pounds of jerky, use 2 tablespoons of Deer Jerky Seasoning, 1/4 cup of soy sauce and 1/3 cup of Worcestershire sauce. When you are ready to begin dehydration, remove the meat from the marinade and pat it completely dry. If you choose not to marinate the meat, toss it in the seasoning blend and pat it in so it’s fully adhered to the meat.
How to Dry Your Jerky
You can dry your jerky by smoking it, using a dehydrator, confection oven or the oven in your kitchen. Your choice here comes down a bit more on the art side than the science side. Many of the hunters we know tend to believe that a dehydrator trumps a confection oven or the kitchen oven hands down. In their experience even on a low setting an oven overcooks the meat too much, leaving it a bit too crispy. Now if you prefer crispy then this might be more your style.
The USDA recommends drying using temperatures of a minimum of 160° to kill any harmful bacteria one of our local hunting customers who makes a lot of deer jerky prefers starting off at 160° for several hours but finishing off using temperatures more in the 145° to 155° range. He says that his total cook time using the dehydrator in this manner is 5-6 hours. You'll know the jerky is done when your test piece, while still a bit pliable, cracks a bit but doesn't break when it's bent.
What Does Jerky Seasoning Taste Like
Gives a bit of a barbecue flavor with just a hint of heat.
|Ingredients||Sea salt, curing salt (salt, sodium nitrate (6.25%), propoleyne glycol, FD&C Red #3), garlic, onion, black pepper and chipotle|
|Also Called||Venison jerky seasoning or jerky seasoning|
|Recommended Uses||Beef, buffalo, deer, pork, lamb, or salmon jerky|
|Flavor Profile||Gives a bit of a barbecue flavor with just a hint of heat|
|How to Store||Airtight container in a cool, dark place|
|Shelf Life||6-12 months|
|Country of Origin||USA|
|Dietary Preferences||Gluten Free, Non-GMO|
Hungry for More Information
Serving Size1 tsp
Amount Per Serving
% Daily Value*