You need about 3-5 lbs of rump roast fresh from the market or harvest yourself from white-tailed venison meat and take a good cut, if you want to make strips of jerky. Try to get the best cut, not a lot of fat…but we also use this recipe with the breast meat of wild Canadian Geese.  If you don’t have a good cut, then coarsely grind it, like hamburger, and use a jerky cannon to make your jerky.

You will to slice it very thin but not shave it (about a nickle’s thickness will be nice).  If you are cutting it at home, slice as thin as you can.  It is best to have the meat partially frozen before you slice, but not quite solid.  You can also pound it thin with a meat hammer or hit as necessary to tenderize if working with wild game and/or fatty cuts.  When you have your desired size of meat cut, you are ready to marinate it.

We really like Hickory or Mesquite Uncle Buck’s or LEM brand (they are the same, LEM repackaged for Bass Pro’s label of Uncle Buck’s) seasonings.. and some times add liquid smoke for more smoked taste.. I like to use “Bass Pro Uncle Buck’s” brand seasonings. They have the best flavor to me. But if you can use any jerky seasoning you want.  I am also a big fan of Hi-mountain brand cracked pepper and garlic topped off with a teaspoon or so of sprinkled JD’s bacon salt, which is also a wonderful flavor combination, and much more peppery tasting than the Mequite, as you might imagine.  

Follow the directions on the jerky seasoning bag as far as letting it marinate, you don’t have to let it marinate as long as they recommend, if you are in a rush, but you don’t want to leave it in there more than they recommend, or it will be really salty.  However, when using ground meat, I do let it marinate overnight in the mix and cure, no water needed for venison, before shooting it out of the jerky cannon onto the dehydrator sheets.

Bass Pro Shops and Wal-Mart sell dehydrators for about $40-$50  also, I suggest buying a couple extra trays… it makes it go faster if you can lay out a big batch at a time.  I have a Open Country FD-28SK Jerkymaster Dehydrator, 350-watt food dehydrator with a set of 2 extra trays, for a total of 8 trays.  I also use the LEM Products Jerky Cannon, for ground meat, which holds 2 pounds.  I put as much on the trays as I can get on there, flat, but not touching. It normally needs 3-4 hours in the dehydrator. I try not to let mine stay in too long, it makes the jerky too crispy or too dry. Depends on how you like it.

I am also experimenting with PS Seasonings and Spices Brands in Teriyaki, Original Recipe, Maple Jalapeno, Chipotle Chili Lime, and a Variety pack, so stay tuned on those flavors as well as some of my home made spice combinations.  But, I never post anything until I am personally confident that it is the best recipe that I have tried, so I am not confident in posting anything other than LEM Mesquite or Hi-mountain Pepper and Garlic recommendations at this time.

You can use duck, goose, venison, fish, deer, pork, chicken, turkey really any kind of meat you want… just remember that it needs to be sliced thin, or ground and shot out of a jerky cannon into thin strips.

IMG_0450

[ALTERNATE METHOD-OVEN METHOD] If you don’t have a dehydrator, then you can use the oven.

Preheat the oven to 200 degrees F.

Cook the meat until it is completely dried, 6 to 8 hours depending on your dehydrator and the thickness of your slices, turning as needed to dry uniformly. Remove from the oven and allow to completely cool before wrapping or you will get condensation.

Eat as desired, or keep covered, refrigerated, for up to 1 month.