The Joy of Jerky

One thing that I enjoy to make is jerky and it couldn’t be easier.

Once you have butchered your deer, save one or two pounds of a lean cut.  I either use a muscle from the loin or the loin fillets – a little extravagant I know!  Be careful to slice the length of the cut being used and slice about ¼ of an inch thick.  Continue until you have cut all your meat.  Take a packet of LEM Jerky Seasoning and follow the instructions on the packet.  Each packet contains enough seasoning and one packet of cure to make 5lb of jerky.  

Mix the seasoning with the cure.  Sprinkle a small amount of the mix in the bottom of a plastic tub and put a layer of venison in the tub.  Sprinkle more seasoning over and repeat until you have used all the venison.  Put the tub in the fridge for 24 hours and leave.

After 24 hours, remove your now seasoned venison and lay it over  the bars of an oven shelf.  Remembering to place a baking sheet underneath to catch any drips.  Put the oven on 105°c and leave the oven door slightly open.

Depending on the thickness of your cuts, it should take around 1½ hours to dry.  Then turn off the oven and leave to cool for a couple of hours in the oven.  After this time, place the now jerky in a zip lock bag.  If the bag develops a condensation you may need to dry it a little longer.  

You now have jerky and it will keep in the fridge for several weeks.  Enjoy taking a piece or two on evening stalks with a flask and find a place to plot up to enjoy the nature.