Deer Jerky
Who doesn't love the taste of deer jerky?!
Not only is it delicious, but it is a great way to enjoy your harvest long after hunting season is over! Almost any part of the deer can be made into jerky. Some people prefer taking thinly sliced pieces of meat, and others prefer to make theirs from ground venison. 
Whichever you choose, it has to be cured with different types of curing salt to preserve it. When you make deer jerky, you do not cook it, you are actually drying it instead. The finished product should be chewy, and yet, still pliable. It can be dried in a smoker, in a low heat oven, or in a dehydrator. The spices you use will depend, but they can be either dry spices, liquid spices, or even a combination of both. Dry spices can come either already prepacked for a certain amount of flavoring and seasoning, or you can throw together all kinds of concoctions that suit your taste buds! When it is done, it should not break. It should instead bend with the edges either starting to break, or slightly cracking.
When looking for new and varied recipes, remember that deer meat most resembles beef. Almost any recipe for beef jerky can be easily converted and used for venison. If making sliced jerky, the best cuts are taken from the hind legs, remembering to thinly cut with the grain of the meat. When making it from ground venison, you can use meat from any part of the body, but it is a good way to use the meat from between the ribs and the neck. Many people waste this part, but grinding it into burger is a great way to extend the amount you get from your kill! Looking for deer jerky recipes? Click the links below!
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