Jerky Everything (Countryman Press, 2015) by Pamela Braun is an easy to understand book filled with thorough instructions on how to make your own homemade jerky. Recipes range from beef to poultry, fish to fruit and even several vegetables. Wild game is no exception. With an exhaustive list of instructions on how to properly prepare meats as well as a myriad of recipes to try; Braun details how anyone can make the perfect jerky in the comfort of their own kitchen.
You can purchase this book from the GRIT store: Jerky Everything.
The hunter’s saving grace. What do hunters make after they bag their first deer? Jerky. That’s what they eat on their next outing. While venison (in this case, deer) can sometimes be gamey tasting, using the lean loin meat to make this jerky helps tremendously in cutting down on the gaminess factor. I’m not a fan of venison meat, but I couldn’t stop eating this rich and garlicky jerky and my deer-hunting friends are looking forward to next season’s bounty. So am I.
• 1/2 cup soy sauce
• 1/4 cup red wine vinegar
• 4 garlic cloves, crushed
• 2 teaspoons ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 pound venison strips
1. In a 1-gallon resealable plastic freezer bag, thoroughly mix together all the ingredients, except the meat, and allow the mixture to rest for 10 minutes.
2. Add the meat strips to the marinade and mix them around so they get completely coated with the marinade.
3. Remove as much air as possible from the bag, seal, and place it in the refrigerator for 8 to 24 hours.
4. During the marinating time, remove the bag from the refrigerator and work the meat around so the marinade is fully incorporated into it.
5. Remove the strips from the marinade and arrange in a single layer in your choice of dryer.
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Reprinted with permission from Jerky Everything by Pamela Braun and published by Countryman Press, 2015. Buy this book from our store: Jerky Everything.