Turning Deer into Jerky Can Be Done at Home

First posted on 11-07-2008

If you have hunters in the family who bring home deer, a lightweight way to preserve meat is drying it into jerky.

One of the most important steps in making jerky from deer is making sure the deer is dressed properly and the carcass is cooled quickly.

“Hold the deer carcass at temperatures between 34 and 40 degrees Fahrenheit. Hold deer meat in a refrigerator or freezer to reduce risk of growing colonies of harmful bacteria,” said Terry Egan, nutrition specialist, University of Missouri Extension.

According to Egan, the best jerky comes from leaner cuts of meat. She recommends trimming excess fat off since it can turn rancid and spoil the jerky.

“Slice off strips that are no more than one-quarter of an inch thick and one and one-fourth of an inch wide by several inches long. Four pounds of raw meat dries down to about one pound of jerky,” said Egan.

Once the meat is sliced, place in a shallow pan and cover with a marinade.

To decrease the risk of food-borne illness it is now recommended that you heat the meat strips after marinating.

“Boil the meat strips for five minutes. Use a metal stem-type thermometer to make sure the internal temperature of the strips reach 160 degrees Fahrenheit. After heating them to that point, take the strips out, drain them and blot them dry,” said Egan.

The next step is to begin the drying process. Missouri has high humidity and changing temperatures so a dehydrator or oven is recommended for drying.

“Drying meat outside cannot insure that meat will be dried well enough to be safely stored at room temperature,” said Egan.

Meat may be dried in an oven or dehydrator. Place prepared meat strips on drying racks without overlapping. Use a temperature of 140 degrees F to 160 degrees F to begin.

In oven, place foil under drying rack to catch drippings. Lower temperature to 130 degrees F after about six hours and start checking for doneness. In a dehydrator, start checking after 3 hours.

“When it is done, jerky will crack but not break. No moisture should be visible. Remember to also pat strips with paper towels to remove drops of oil,” said Egan.

To store, jerky can be kept in a sealed, airtight container at room temperature for two weeks. It will last longer if refrigerated or frozen. If you notice mold on any of the dried meet during storage, discard the entire piece.

For information on making jerky, as well as a recipe for a Western Jerky marinade, contact your county University of Missouri Extension center and request guide sheet GH1563, “How to Dry Foods at Home.”

For more on nutrition issues go online to http://extension.missouri.edu or contact one of the two nutrition and health education specialists working in the Ozarks: Tammy Roberts, (417) 682-3579 or Terry Egan, (417) 866-3039.