Delicious Wild Game Jerky Recipes……Learn How to Make Homemade Jerky
Homemade Jerky is a wonderful way to store your extra meat for hunting, backpacking and skiing trips. Plus, it is an easy, healthy snack for traveling or just as a quick pick me up type snack in which you have control over what type of meat used in your homemade jerky plus all the other ingredients. Read through Delicious Wild Game Jerky Recipes post to get some ideas of your own.
These recipes are easy to make plus, it is fun and delicious……
Determine the type of meat you will be using for your Delicious Wild Game Jerky Recipes.
- First of all, you need to decide what type of meat you will be using for your jerky.
- Next, cut the meat into thin strips approximately 1/4″ or less. A handy tip it to semi-freeze the meat as it is easier to make uniform strips.
- Gather all the marinade ingredients and combine them in a 9 x 13 glass pan or stainless steel pan. There are two different recipes at the end of this post.
- Place the meat strips in the marinade and mix well to combine.
- Cover the pan with plastic wrap making sure them plastic wraps is touching the meat. This helps to eliminate air pockets as well as keep all the meat in the marinade.
- Tuck the plastic wrap on the inside of the glass pan so it does not cause the marinade to drip or leak out.
- Finally, place the pan in the refrigerator for at least 24 hours.
I like using Bragg Liquid Aminos in the marinade which is similar to Soy Sauce.
Let the meat marinade for at least 24 hours in the refrigerator.
You can start another batch shortly after the first batch to stagger the drying period.
Jerky can be dried several ways:
I have dried our jerky on a jerky drying rack, in the oven on the oven racks and in my dehydrator. Due to the need to ensure that the meat strips dry evenly, always make sure the meat strips do not touch each other as you are loading the drying rack or dehydrator tray.
In addition to using the LEM Jerky Drying Rack, if there are extra meat strips that do not fit on my drying rack, I place in a Dehydrator similar to these. Again, make sure the strips of meat do not touch each other as there needs to be proper air circulation so the strips dry evenly.
Once the jerky is dry to touch but still a little pliable, it should be finished. You want your jerky to be dried. It should be somewhat pliable but not brittle.
I have included two of our favorite Wild Game Jerky Recipes for you to try. Both are delicious…..but feel free to adjust the spices and seasonings to your taste. Once the jerky is dry to the touch but still a little pliable, remove from either the oven or the dehyrator. Allow the jerky to cool completely.
Storing Your Jerky:
Finally, let’s talk about storing your Jerky: You can store your jerky in plastic bags or jars and put it in the freezer. In addition to storing the Jerky in plastic bags, if I am storing it for a longer period of time, I will vacuum seal my Mason Jars with my FoodSaver Mini Plus with the Food Saver Wide Mouth Jar Sealer and the Food Saver Small Mouth Jar Sealer
Here is a wonderful starter Food Saver Vacuum Sealer Set:
PRINTABLE RECIPE for HOMEMADE JERKY with MOLASSES
WILD GAME JERKY with MOLASSES
- 2 pounds lean Wild Game Meat
- 1 cup Bragg's Liquid Aminos or Soy Sauce
- 2 teaspoons ground black pepper
- 2 teaspoons Onion Powder
- 5 Garlic Cloves
- 2 Tablespoon Molasses
- 1 Tablespoon Dried Herb Mix
Freeze the meat for an hour or so. This will make it easier to cut.
Slice the meat along the grain as thinly as possible.
Mix all of the marinade ingredients together until ingredients are well mixed in a glass 9x13 pan.
Add the strips of meat to the glass pan and mix thoroughly so the marinade works its way into the meat and is evenly distributed.
Cover the meat with plastic wrap by laying the plastic wrap directly on the meat. Tuck the wrap around the inside of the baking dish as this ensures the meat remains covered with the marinade.
Remove the meat from the marinade and drain thoroughly.
If using a hanging jerky rack, first line the drip pan with parchment paper as this saves a lot of cleanup. Next, skewer the strips on meat on each metal skewer making sure they do not touch each other. Place the filled skewers on drip pan as per the manufacturer's instructions.
Preheat oven to 200 degrees. Place filled rack and metal pan on lowest oven rack. Leave oven door slightly ajar or propped a little open so the steam can escape. If you close the oven door completely shut, the strips of meat will bake and not dry. You want your jerky to dry slowly in a low oven.
If you have a food dehydrator, place the meat strips directly on the dehydrator racks and dry according to the manufacturer's instructions. Dry them for approximately 3 to 4 hours and check. Your jerky should be dry to the touch and slightly bendable. You may have to dry it a little longer depending on the thickness of you strips of meat. Contiune to dry until the meat reaches a nice, jerky-like consistency.
Store in a resealable bag or a jar in a cool dark place.
You can also vacuum seal your jerky in either bags or glass jars for longer term storage.
Our jerky never seems to last too longer......it goes fast!!!
Delicious Wild Game Jerky is just what you need while Splitting Firewood!