How Do I Blanch Deer Meat for Making Jerky?

Jerky is a low-carbohydrate, high-protein snack. Although it can be costly in supermarkets, jerky is cost effective to make at home. Use the meat of your choice, but be cautious when making jerky from venison. Venison is susceptible to bacteria and disease and should be prepared properly for jerky. Boil the meat before you dehydrate it to ensure that any residual bacteria are eliminated. Does this Spark an idea?

Print this article

Marinade
Sharp knife
Saucepan

Instructions

- 1
  
  Slice and marinade the venison the way you prefer for jerky. Cut the meat 1/4-inch thick for best results. Place the meat in the marinade of your choice and refrigerate it for three to 18 hours.
- 2
  
  Add the marinade to a saucepan over medium-high heat. Bring the liquid to a full boil, stirring periodically. Add the meat to the marinade mixture and boil for at least five minutes, longer if the meat is thicker than 1/4 inch.
- 3
  
  Test the thicker portions of the meat with a thermometer to make sure they reach 160 degrees F. Drain the strips on clean paper towels. Place the meat on drying racks and dehydrate according to your machine's directions.

National Center for Home Food Preservation: Jerky

Comments

The Best Cuts of Meat for Jerky
Jerky is the process of cooking meat, then drying it for later consumption. There are several ways to make jerky, including drying,...
Directions for Dehydrators
A dehydrator is a great way to make healthy dried fruit snacks, vegetable chips and beef jerky. Buying these items on sale...
How to Blanch Vegetables
Blanching is an easy technique that many cooks use to keep vegetables crisp and tender. By boiling vegetables briefly, chilling them in...