A Venison Jerky Cure Recipe from the Pro’s

Venison jerky is well established in the world of fine meats. However, apart from expert hunters and dehydrator aficionados, there isn’t a lot of definitive information on how to cure this kind of meat effectively.

Deer and elk jerky, alike, have an undeserved reputation of being too tough or gamey. We’re going to break this myth for you, and show you how to make the most delicious venison jerky, with multiple recipes.

Venison jerky cure recipes

A deer jerky cure may also make your meat too salty, if done incorrectly. Since there are multiple options, from dry and wet curing to injection curing, we’re going to focus on the simplest and most effective methods.

Stitch pumping, or injection curing, will allow you to prepare entire sections of meat, with consistency and precision. This is generally the preferred method for hunters who want to protect large portions of meat from bacteria, for longer storage times.

  • ½ liter brown sugar
  • 1 liter non-iodized salt
  • 11 liters water

Combine these ingredients into a deer jerky brine. Place each cut of meat into a sealable container, and fully submerge them in the wet cure. Let them cure for 24 hours.

It’s also recommended to age venison meat, after it’s been cured. Rinse off the remaining salt, sugar and natural juices from the venison, vacuum seal it and allow it to wet age in the refrigerator for about a week. Experienced hunters also use a cooler and ice, or dry aging, which is beyond the scope of this article.

You can also use a dry cure for venison. Use one teaspoon of curing salt per 5 pounds of meat, as in the dry rub recipe below.

  • Curing salt
  • Coffee, ginger or Kosher salt

Deer jerky seasoning

The first part to perfecting a deer jerky recipe is to select your favorite flavors. In this article, we’ve chosen a smoky blend that works well with full muscle cuts, and a tender, ground deer jerky recipe with well-rounded flavors.

Smaller cuts of uncured meat, like ground venison, are easy to work into recipes. Deer meat that’s bought at the grocery store will usually come pre-cured. If not you, can add curing salt into the deer jerky marinade or seasoning, as well.

  • 4 lbs. venison roast
  • ½ cup Worcestershire sauce
  • ½ cup soy sauce
  • ¼ cup brown sugar
  • ½ tsp. each, garlic powder, onion powder and BBQ sauce powder
  • Smoked paprika
  • Black pepper
  • 1 tsp. pink curing salt per 5 lbs. of meat (for uncured venison brawn)

Cut your venison meat into slices 1/8’ thick, going against the grain. This will break down the fibers of the meat, making it softer to chew. You can freeze the meat for 30 minutes to make it easier to make fine cuts with a sharp knife. Rub the ingredients into the meat and marinate it for 24 hours.

Set your venison jerky dehydrator to 165 degrees F. Dry the venison jerky for between 5 and 10 hours, depending on the amount of trays and the power of your dehydrator.

Ground venison jerky recipe

  • 4 lbs. ground venison
  • ½ cup Worcestershire sauce
  • ½ cup apple cider vinegar
  • ¼ cup brown sugar or maple syrup
  • 2 tsp. salt
  • 2 tsp. garlic powder
  • 2 tsp. mushroom powder
  • Black pepper
  • Curing salt (if necessary)

In this example, you may choose to use a jerky gun. This allows you to pack the ground venison once it’s marinated, and shoot it out into strips at the desired thickness.

Dehydraters are definitely the way to go, in terms of making deer jerky. You can also use them to dry out the ingredients you use, such as the mushroom, garlic and onion powder. You can even dry out BBQ sauce into a rub, or make a dry cure seasoning out of any of your favorite marinades.

meat dehydrator is a safe and effective way to make the most out of your venison meat!

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