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How Long Do You Dehydrate Deer Jerky?

Preheat oven or dehydrator anywhere between 145 to 165 degrees F. If using regular oven, place a pan on the bottom of oven to catch drips, or line with aluminum foil. Place meat on racks so that they do not touch each other, and dehydrate for 5 to 7 hours or until meat breaks when trying to bend.

How long should you put deer jerky in a dehydrator?

When heating meat before drying, the estimated drying time is 4-5 hours. Begin checking jerky at 3 hours, and remove pieces which are dried. Jerky pieces are done when they are firm throughout, with no sponginess, and will not break when you bend them.

What temp should I dehydrate deer jerky?

Record the temperature once it has stabilized. In order to safely dry meat at home, your oven or dehydrator must be able to maintain a temperature of at least 145° to 155°F.

Can you dehydrate jerky too long?

Don’t leave the jerky too long as it can turn mushy. To prevent excessive moisture transfer and possible mold, we recommend keeping the jerky in the refrigerator for both options.

How long does deer jerky need to cure?

Recommended curing time is 24 hours for stripped meat and 12 hours for ground meat. Letting it cure too long will make it too salty as well. If done correctly, you can cut the cure down by ½ tsp per pound of meat.

Do you flip jerky in a dehydrator?

You do not need to rotate the trays very often if you are using a Weston Dehydrators, but it doesn’t hurt to move them around. Round dehydrators definitely require tray rotation.

Do you have to freeze deer meat before making jerky?

When making jerky from wild game, the meat needs to be treated to kill trichinella parasite before it can be sliced and marinated. Trichinella causes the disease trichinosis. To kill the trichinella parasite, freeze a portion of meat that is six inches or less in thickness at 0 degrees Fahrenheit for at least 30 days.

Is homemade deer jerky healthy?

Loved by all, deer jerky is widely considered the healthiest snack that you can find in the store, or make on your own in a top rated jerky dehydrator. Depend on the recipe you use, you can make carb free one. And it is also an ideal choice for athletes because deer jerky is also high in protein.

Why is my deer jerky so tough?

Taking the jerky out of the dehydrator early can give you moist jerky that is prone to spoilage, and taking it out too late can give you jerky that is too dry and tough to chew on.

Can you dehydrate deer jerky twice?

If it is thinly sliced and the dehydrator isn’t overloaded and it’s been in the dehydrator over 10 hours at around 140-145F then according to the USDA recommendations it should be safe. If it was interrupted before that, or if it is thick pieces, or if the temperature is significantly lower, it may not be safe.

How do you make deer jerky soft?

Does deer jerky need curing salt?

No jerky recipe needs cure as long as beef is heated to 160°F and fowl to 165°F. But it is another line of defense to kill bacteria and allows your jerky to last longer.

What part of the deer is best for jerky?

Nearly every part of the deer can be made into jerky, but the best cuts are the eye round and rump roast from the hind legs. Any large roast from the hind leg will do. Why? Big cuts mean larger pieces of jerky, and these roasts have most of their muscle fibers running in the same direction.

Do you have to cook deer meat before dehydrating?

Steps 2 and 3 can be reversed (dehydrate first, then heat treat), but the USDA has found that E. coli can become heat-resistant if dehydrated at lower temperatures first, so its recommended that venison is heat treated prior to dehydrating.

Can deer jerky be undercooked?

The most common bacteria growths in undercooked jerky are Salmonella and E. Coli, and the situation is the same for the more commonly made beef jerky. But there are ways to steer clear of those problems. It is imperative to start with clean utensils and other equipment.

How do you preserve homemade deer jerky?

Properly dried jerky will keep at room temperature two weeks in a sealed container. For best results, to increase shelf life and maintain best flavor and quality, refrigerate or freeze jerky.

How do you keep deer jerky from molding?

Mold will not grow without oxygen. Minimal oxygen exposure will minimize the potential for mold growth. If you’ve opened a bag of jerky and want to maintain freshness and prevent mold, we recommend storing it in an airtight bag. It doesn’t have to be perfect, but the less air the better.

How much salt does it take to cure a pound of deer jerky?

Basically salt with a little extra nitrate to help enhance flavor and ward of bacteria. 1 oz. of Cure for 25 lbs. of meat or a scant 1/4 teaspoon (1.1 g) for 1 lb.

How thick should you slice deer jerky?

Cut the meat into preferred widths – usually about a half to three-quarters of an inch – while making certain the thickness of the cut is not more than one-quarter inch. One-eighth inch is preferable, while length is personal preference. Six to eight inches is customary.

What should deer jerky look like when done?

Pay close attention to the appearance of the jerky’s surface. If it looks greasy and is soft to the touch then it still needs more time in the dehydrator. The ideal bit of jerky should be dry to the touch, and very leather-like in appearance.

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Written by Danielle Moore

So you landed on my profile. Come on in! I am an award-winning chef, recipe developer, and content creator, with a degree in social media management and personal nutrition. My passion is creating original content, including cookbooks, recipes, food styling, campaigns, and creative bits to help brands and entrepreneurs find their unique voice and visual style. My background in the food industry allows me to be able to create original and innovative recipes.

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