VENISON JERKY - The BEST whole meat dehydrated venison jerky EVER!

Oh [Music] [Music] [Applause] [Music] I win yes time in the garage today typically I'd like to be in the kitchen obviously when I'm doing some cooking but my wife has kicked me out of the house she's doing paintings so I get the minke best in jerky but she paints the inside of a house I call that a win so the best part about this recipe is that it's really easy to make you don't have to spend much money on the recipe itself really the hardest part is getting the deer meat the recipe comes from a lady who used to live down the road from us her name is Bernice rotten she's a very nice lady and she passed this recipe on it's my dad and really when we were growing up it was the only way he made venison jerky be honest with you it's the only way that I make venison jerky now I've had plenty of homey dehydrated turkeys before but nothing quite lives up to this pace is phenomenal maybe it takes me back to my childhood but I don't change it up because why mess with success I'll leave a link down below for the exact recipe I know a lot of people don't want to give up recipes I'm telling you this is so simple it's not gonna be anything that you completely shocked by there's no secret sauce or anything like that but it's really really good so the first thing you need to do to make venison jerky is kill a deer completed our mission or steal some meat from a friend [Music] so there's white wine vinegar liquid smoke pepper salt soy sauce weird Shire sauce British Shire sauce rich furchester sorry we're work we're kissed Shire sauce right and brown sugar and then obviously we talk about the cuts of meat use please for the love of God do not use a back strap for this do not use back strand please please don't I'm sure would be fine but you just you don't need to there's plenty of cuts on the deer that are gonna work fine for making jerky the general rule is the leaner cut the better so today we're going to use the bottom round and then part the top round which is a pretty lean cut and I'll show you how to clean those up in a little bit you don't probably want to use like a certain tip or something like that that has a lot of you know seeing you in it something that's not really super fatty most of the meat I've kind of cleaned off and ready before I vacuum sealed it and we're just gonna clean off just a little bit more before you start cutting alright so now I'm going to show you how to come to me to get the perfect strips for your jerky so you can see when I pull this out of the freezer that this thing is cleaned up pretty well already you see maybe a little bit of silver skin there that we're gonna take off it might just be easier to take that off as we're cutting into strips the biggest thing that you want to think of here is just making sure that you're cutting this in uniform lengths sorry uniform whips so we're gonna cut this approximately 1/4 inch thick you can cut it with the grain or against the grain and that's kind of a personal preference with the green you're gonna get maybe a little bit more of a chew more of a strand against the grain when you take a bite you're just gonna get a piece that you bite off with I'll probably tell you I am NOT going to really pay attention to that today as much as I'm gonna be more concerned with getting more uniform strips and everything into or inch so traditionally deer fat does not taste very good I'm sure there's people out there that like it to me it's got a waxy kind of an off-putting taste we try to clean that off as much as we possibly can like I said there isn't much to clean off on this one already my brother when he freezes meat you leaves a lot of the fat or at least the silver skin on it because it just serves as another protective layer with the freezing process when I'm cutting up venison jerky I like to leave it a little bit frozen this is maybe a little bit firm so we're cutting up it's not gonna fall apart we're gonna start with this piece here and we're just gonna start cutting our kind of quarter inch strips okay obviously a sharp knife works pretty good and then that's at that end piece before you kind of square it off it's gonna be a smaller piece and that's kind of what you're looking for their order inch thick pretty much all meat no sinew no fat [Music] so I did buy a bag of this I do not intend to use this this venison has been freezing in my freezer for almost six months now when it comes to any type of foodborne illness when you talk about bacteria versus parasite typically if you freeze something that long it's going to kill the parasites not necessarily killing the bacteria so you might be taking a risk by not using a curing salt now Curie salts good because sometimes you can bring out flavor to preserve it it's also going to increase the shelf life of your jerky so you can use this listen to the directions typically for a pound of meat it's just under like a quarter of a teaspoon today we are going to omit this so for approximately three pounds of meat which is what we cut up today you're gonna have one tablespoon of liquid smoke one teaspoon of salt one tablespoon brown sugar two tablespoons of vinegar 2 tablespoons versus Shire sauce 1/4 cup soy sauce 1 teaspoon pepper 1 teaspoon garlic powder so we're going to get everything in a bowl here whisk it together and then mix in the meat [Music] now I'll tell you one thing you're gonna want to glove up and start to mix this in with the meat why well that liquid smoke is quite potent and get that all over your hands and you're gonna smell like it for like three or four days you know women are gonna be yelling men aren't gonna leave you alone if that's your thing - any judging seriously first of all all right so what we're doing is taking the liquid pouring it in now I've got approximately three pounds of meat here I'm not saying it's precise I didn't weigh it I've done this enough time to kind of know how much meat I need for this specific recipe so you come up a little bit short you know maybe there isn't as much fluid as you would like add a little bit more fluid maybe you like soy sauce add a little bit more of that add a little bit more of the worst Shire sauce probably want to add much more of the vinegar you can even add a touch of water to just to fill it in so this is gonna this looks like it's gonna be a good amount then we're just mixing this up good with our hands so we're gonna leave this sit in the refrigerator overnight for at least eight hours there's been times where I've got mine sit for at least 24 by the time we get to this tomorrow it's probably going to be sitting for approximately 12 hours I think that's maybe long enough for the meat soaked in we're gonna finish mixing this up I'll pop it in the fridge see you back here tomorrow and throw everything out of the hydrator [Music] right so we've had our jerky marinade for the past 24 hours everything's looking really good you've got the dehydrator that's probably from 1992 I think it was my grandmother's and it was my dad's and now I have it still works good one thing you need to know about this is that not every dehydrator is created equal obviously a newer one might be a little bit better at dehydrating things and then you also need to take to account the air so today we're going to be doing this in the garage it's a little bit humid in here so I expect it to take a little bit longer I've done this inside before I've done this outside in the winter time I've done it during the humidity of the summer it seems like it changes a little bit I'm kind of excited for my garage to start smelling like jerky most people might not like that but I do alright you can see just how moist the meat actually is there are times where I'll take this out and lay it out on paper towel that can get to be here a little bit of a mess the paper towel sticks to it and just I don't really like doing that this meat is actually soaked up pretty much the entire marinade so it's going to take a while for it to dehydrate I'm ok with that I've got all the time in the world it's not like dripping wet or anything like that so we're just gonna end up throwing this right on the racks I've also got my pepper here the bottom two or three racks I'm gonna actually put a little pepper crack pepper over the top of it and then I'm gonna leave some of them just with the regular marinade there's already pepper in here but I kind of want that extra pepper effect just on about half of it right let's start loading this thing I obviously want to try to get as much on there as you possibly can you want to try to keep separation from all your pieces you don't want them all sitting on top of each other because the point is is you want to get air flow through there [Music] [Music] [Music] that three pounds of meat fit in here perfectly got some decent spaces so what I would recommend is once you plug this thing in and you start it up did you come back every hour and a half two hours and you check it for the most part it's just set in and let it go but you don't want to sit here and let it set for 10 hours and come back to little crispy bits of venison area so we're going to go ahead put this bad boy in and come back every couple hours and check it until it's ready to go [Music] all right our jerky has been on the dehydrator for about eight hours I've been checking about every two hours and then I checked it about an hour ago and it was getting pretty close to being done so let's let's take a look and see how it's coming along we're gonna snag this piece here you want it to the point to where it breaks off easy you can almost hear it just kind of starting to snap and you should see those strands coming off there that's when you know that's kind of done you don't want it too soft and again this is a preference some people like their drinky maybe a little bit on the chewy side it is jerky after all and then some people maybe want a little bit crispier let's give it a shot ma'am it's delicious it's chewy cause it's jerky but it's not too chewy there's certain tastes that take you back to a place in time I think wildgame probably does that more than anything else when I eat this jerky I feel like I'm back home sitting in mom and dad's kitchen dad just came out of the garage took this off the dehydrator a little bit warm and it's honestly nostalgic gonna finish up this piece vacuum seal the rest of it throw some in the freezer so we can save for some of our fishing and hunting trips one of the things I love about jerky is that it's portable and it's easy it's light you can take it with you when you're hunting when you're fishing is a great snack if you've got a cooler full of stuff I guarantee you people are gonna reach for the jerky or the snack sticks before they reach for anything else [Music]

Channel: Gemini Ridge Outdoors

Views: 82,267

Keywords: Hunting, Fishing, Gemini Ridge Outdoors, Jerky, Venison Jerky, Public Land Hunting, Wildgame

Id: K1ppc1brls4

Length: 15min 22sec (922 seconds)

Published: Mon Oct 26 2020