Deer venison is lower in fat and higher in protein than other common red meats. It is also lower in calories and an excellent source of B vitamins, especially B1, B2, B3, B6 and B12. Venison contains vitamin E, folate, zinc and a host of essential amino acids. No matter how you look at it, venison is just good stuff.
Once that venison is made into jerky, the health benefits change. Ingredients like sugar and especially salt reduce venison jerky’s overall health benefits. Commercially available marinades often use both heavily to enhance flavor and as a preservative to prevent foodborne pathogens. Artificial flavoring, meat tenderizers and coloring, many of which also contain salt, contribute to high sodium levels.
Choosing venison instead of domestic meat
Deer venison is lower in fat and higher in protein than other common red meats. That’s a double win. It’s also lower in calories and an excellent source of B vitamins, especially B1, B2, B3, B6 and B12. Venison contains vitamin E, folate, zinc and a host of essential amino acids. No matter how you look at it, venison is just good stuff.
Once that venison is made into jerky, the health benefits are a little different. Ingredients like sugar and especially salt reduce venison jerky’s overall health benefits. Commercially available marinades often use both heavily to enhance flavor and as a preservative to prevent foodborne pathogens. Artificial flavoring, meat tenderizers and coloring, many of which also contain salt, contribute to high sodium levels.
Making your own healthy marinade
We like to eat healthy in my house, which is one reason we hunt, so we make our own marinades. To get started, we found recipes online and in wild game cookbooks.
To reduce high salt content, we use Instacure #1, or pink salt, which is considered pure, contaminant-free and contains trace elements not found in regular salt.
Pink salt by any name is still salt, so we solved the high sodium issue by using low-sodium soy or Worcestershire sauce, liquid smoke and other low-sodium ingredients. Doing so cuts the salt content by as much as 50%.
By adding salt-free flavoring like garlic, onion powder, paprika and other spices, we don’t sacrifice taste. In fact, less salt can actually enhance the flavor.
We sometimes eliminate salt completely in some batches, but jerky without salt or with very low sodium has a short shelf life and is best consumed within a week. For sweetness, we still use brown sugar, but honey is a healthy alternative to either white or brown sugar.
The nice thing about homemade marinades is they can be made with whatever ingredients you want, ingredients that suit your health concerns and taste. Making the marinade is easy. We typically mix everything in a bowl and, after placing the venison strips in a sealable plastic bag, pour in the marinade and shake to make sure all strips are thoroughly covered.
The bag or bags are then placed in the fridge and allowed to marinate for at least 12 hours, usually overnight. The longer the meat marinates, the better the flavor.
Slicing and preparing the venison
Making jerky takes a little time and effort but is relatively easy and requires only a few tools to get started. Most Maine kitchens have what is needed to make an occasional batch.
In the beginning, we sliced the venison into strips with kitchen knives. After experimenting, we found it easier to partially freeze the venison for 30 minutes or so until firm. Not completely frozen, just enough so it feels firm to the touch and doesn’t squish under pressure. This makes slicing uniform strips easier.
Instead of investing several hundred dollars on an electric meat slicer, we now have our deer processor slice several pounds of venison during processing. The processor does it at no extra cost, and even if there is an additional charge, it is usually minimal.
Other than that, a bowl or two for making and marinating the venison, some paper towels and storage bags are all that is required.
Drying your jerky
Originally, we dried our jerky in our oven. It turned out OK, but sometimes it was overcooked, super dry, even crispy like bacon. The taste was there, but it lacked the texture we desired. We quickly got discouraged with the oven method, so we invested in a simple stackable dehydrator.
Some dehydrators these days can get pricey depending on size, construction materials, wattage, number of racks, type of temperature and timing controls, circulation system and other features. It’s not necessary to mortgage the house to make the investment. Ours is a basic older model, so we have to actually time the dehydrating process.
If we had to buy a new unit today, I would make sure it has temperature and time control settings.
Choosing the right cuts
There are very few parts of a deer that cannot be used to make jerky. At some point, we have used nearly every cut, although we avoid the backstrap and tenderloins because they are highly prized. Some cuts are definitely better than others. Deer fat does not dehydrate well, spoils quickly and can ruin the taste. Lean cuts always supply the best jerky.
We use more ground venison in our house than anything else, so we take our jerky cuts from two or three of the best roasts. Eye of round, top round and bottom round are all good choices.
When slicing the venison or having it pre-sliced, there is the choice of cutting with the grain or against it. We prefer with the grain because it is tougher and keeps its bacon-like shape better during storage or when we take it hunting or fishing. Sliced across the grain, jerky is generally softer and easier to chew but more susceptible to breakage. Either way, it is a personal choice.
Tips for dehydrating meat
The dehydrating process can vary depending on the thickness of the venison slices, humidity and other factors. Most people slice their venison one-quarter to one-half inch thick. We and some close hunter friends prefer around one-quarter inch.
Newer dehydrators set at 160 degrees can take eight to 10 hours. Our older unit takes about the same, but we always monitor it periodically for texture. Thicker slices of one-half inch can take 10 to 14 hours.
Once dehydrated, homemade jerky is easy and safe to store. We like to vacuum seal ours and keep it in the fridge. Other airtight containers work just as well, but the bags allow us to store the right amount in each bag so we do not waste any between openings.
The key is to store the jerky in a cool, dark place with low humidity. Stored this way, we have kept it for up to six months with no problem. Once opened, it lasts up to a month, although it rarely lasts that long.
