Jerky is made by drying out different meats. The preparation process avoids heat and cooking and instead removes the moisture from the meat, dehydrating it. Although the most common type of jerky is beef jerky, you also can find jerky in a number of other flavors, including bison, turkey and even deer. If you are interested in making your own deer jerky, knowing the different ingredients will help you make the best jerky possible.
The Meat
The first ingredient you need to make deer jerky is deer. Deer meat is known as venison. Although you can use any part of the deer to make jerky, the top round is the preferred cut. The top round is found in the rump of the deer and is also often referred to as the ham. Once you choose the cut of meat, you have to slice it into ¼-inch thick strips, sliced on the grain. For best results, cut off any excess fat and then freeze the meat for several hours before cutting it.
The Dry Ingredients
You can choose from a number of different spices to season the jerky. Most recipes call for salt and paper. However, you can use a variety of other dried spices to add different dimensions of flavor. For example, adding red pepper flakes or cayenne pepper will add heat to your jerky. Another common addition is onion or garlic powder. Onion and garlic powders are made by grinding up dehydrated onions or garlic. They help impart the onion and garlic flavors to a dish.
The Wet Ingredients
Wet ingredients in deer jerky recipes also help impart flavor. They also help make the seasonings into a marinade to soak the meat prior to drying. Marinating the meat helps impart more flavor to the finished product. One of the most popular wet ingredients added to deer jerky recipes is Worcestershire sauce. Some recipes call for a combination of Worcestershire sauce and soy sauce. Honey also can be added to give the finished product a sweeter note. You can add liquid smoke to impart a smoker flavor.
Tags: also help, deer jerky, deer jerky, deer jerky recipes, finished product, help impart, help make
