Monday, October 19, 2020

Deer Jerky mmmmmm...good!

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Deer Jerky, Mmmm… Good!

It has been said there is no jerky like deer jerky. Let it be advised, however, that without the proper tools and ingredients, the deer jerky is nothing more than a piece of meat. One must spend a small amount of money and follow a few steps.

Buying a dehydrator is the first step in making deer jerky. Check the department store shelf for a wide variety of dehydrators to choose from. One would need to buy one to fit his/her needs, as far as size and color. The price will range from twenty-five dollars to thirty-five dollars. They are not very expensive.

After buying the dehydrator to fit ones need, the second step is getting the ingredients and tools needed. One will need deer meat (the most obvious ingredient), dale sauce (can find at any grocery store), crushed red pepper, and black pepper. These ingredients make the jerky taste so good. Get out a large bowl with lid, fork, towel, and a knife. The knife needs to be sharp in order to slice the deer meat thin.

Third, mix in the large bowl the dale sauce, crushed red pepper, and black pepper. Stir it real good. Now it is time for one to slice up the dear meat. The meat needs to be sliced real thin. If sliced to thick the jerky will be to tough to eat. Then place it in the mixture making sure all meat is covered with the mixture, and put the lid on it. The meat needs to soak for at least two hours.

While the meat is soaking, plug up the dehydrator, and let it preheat for at least thirty minutes. Make sure the dehydrator is placed on a towel. If not placed on a towel the next step will make a mess. Now one is prepared to start the actual dehydrating of the deer jerky.

After the meat has soaked in the mixture for two hours, take a fork and place the deer meat on the trays of the dehydrator. One needs to make sure to place only one layer of meat to a tray. One will need to sprinkle black pepper on every slice of meat. He/she will stack one tray on top of one another. When one tray is full of meat shake the crushed red pepper across the meat to make sure it is good and spicy.

Once the trays are full and stacked on one another, one will need to make sure to flip and check the meat every three hours, and peppering it every time to add extra spicy flavor. The smell of the dale sauce will fill the house with great aroma. Do not leave dehydrator plugged in unattended.

When the meat has in the dehydrator for twelve hours, one will need to taste a piece of the jerky to see if it is done. The jerky needs to be dry and a little tough. At this time remove all the pieces of jerky and place in a zip lock bag. The jerky does not need to be refrigerated.

Now one has made some deer jerky, it is time to clean up the mess. The cleaning part is the easy part. One can place all equipment used in a dishwasher and let it do all the work. Now one can enjoy the deer jerky. It is good for a after school snack.

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