So, now there is no need to do any sun drying or drying in the oven. Just buy a food dryer and set the drying temperature and leave the rest on it. There are so many factors which affect the time taken for drying the deer jerky, and some of them given below:.
The thickness of the slices should not be more than the half of an inch. It is better to cut the slices thinly so that the whole food gets dried uniformly in one time. In fact, the bacteria get favorable conditions for growth in the thickly sliced jerky. If you set the higher temperature, then the less time will be taken by the machine for drying the food.
It is better if you buy a food dryer which comes with the feature of the adjustable thermostat as this will make the appliance automatically adjust the temperature for drying without much hassle. The temperature range of degrees F to degrees F is recommended to set in the food dryer. You can preheat the dryer machine for killing the pathogens in the food in the beginning at high temperature and then start using the dryer for drying food at the desired temperature.
If you are using a food dehydrator for drying the deer jerky, then it will take very less time in comparison to the other modes. But if you are opting for sun drying then it will take several days for drying. You can also dehydrate the deer jerky in a microwave or oven, but that will not provide a good texture to your food from inside as well as from outside.
With the help of a simple bend test, you can know that whether your deer jerky dried or not. It is a straightforward trick. The following are the steps which you need to follow to know the drying status of your dry deer jerky:. You can also note down the time which is taken by your machine for drying at this stage for future references. Thus, now you know the correct answer to your question that how long to dehydrate the deer jerky.
The time took entirely depends on the temperature which you set and the mode of the method which is using for drying the deer jerky. So, now you know that how much time it will need for drying deer jerky.
So, what are you waiting for now? We hope that you relish reading the above article and find it useful for answering your question. However, if you have already made dried deer jerky in the past at your home and if its outcome is different from our above information then, you can share that info with us.
We will be pleased to hear from your side as it will help in making our above article more useful and informative to all our dear readers like you. Image Source: 1 2 3 4 5. Love Food Dehydrating? Get updated with Food dehydrating tips, guide, reviews, and more. We believe in Health is wealth. Still today many of them not aware of food dehydrators and uses of dehydrated food.
Full Nutrition. Reviews Read More Reviews. Reviews: Most Helpful. Robin Chory Valenti. Rating: 4 stars. The marinade was absolutely delicious. The first batch was done in a borrowed dehydrater and it tasted better than any jerky I have ever had.
However, the second batch was done in our oven and it was too dry and tasted like pieces of burnt meat. Read More. Katie G. Rating: 5 stars. I made this recipe but changed it a little. Just like store bought. Oh, and I sliced my meat a little thicker than what the recipe called for too. My husband is a busy man during deer season By the end of the season I find myself throwing out meat to make room for more so I thought what a way to use it all up.
The recipe was great just make sure you dont dehydrate while you are sleeping first batch came out alittle dry. Recipe also works great with cuts of beef. Full of flavor but not quite enough spice for us Butterfly Flutterby. Hubby the hunter extraordinaire loves venison jerky and also loves black pepper so he adds more. We have a dehydrator with a ton of trays and there are times that I feel like a meat processing plant. One tip we quadruple or more the recipe and use the 2.
I can't speak to how the oven would work. Lori K. I have never made jerky before and this came out perfect. It was gone within 24hrs Ovens consume more power and are harder to regulate.
Heat regulation is crucial during the dehydration process. I strongly discourage the use of pre-set systems. A research at the University of Wisconsin — Madison showed that pre-set dehydration systems do not produce safe products. On the first day of making deer jerky, slice choice venison at a quarter to half-an-inch thickness.
The strips should be cut from low-fat portions of the deer. Fat reduces the shelf life of jerky. All visible fat must be sliced from venison parts before slicing it for jerky slices. This next step is one many people skip despite advice from the USDA. Heat the slices at F until they ooze fat all over. Before dehydration, dry the slices of the fat they ooze.
This step is not only useful in killing pathogens; it also rids jerky of excess fat. The next step is marinating. Marinate the slices in a marinade of choice. Bag the slices in the marinade and refrigerate overnight for the best results. On the next day, pat them down off excess marinade before dehydration. You will save on dehydration time. Pre-heat oven to about F or F. Arrange the strips in such a way that they do not touch. They should be on a tray with drainage holes that will drain away any fat that oozes.
Dehydrate for 5 hours for Degrees heat or 8 hours for Degrees heat. The target is to achieve an internal temperature of F in each strip. That is how to make venison jerky in the oven. For a dehydrator, turn it to F. Arrange slices in the trays in a mosaic pattern no strip should be directly above another. Allow the slices to dry for about 4 hours and use the bend test mentioned above.
You may have to turn the slices halfway through for a more even dehydration. Always note the time it takes to dehydrate jerky in your specific equipment.
Meat should only be introduced to the smoker when it has reached F. You can lay the slices flat on the rack. I, however, prefer to hang the slices. Smoke the slices for hours. Keep on checking when the jerky will be ready and always note the time it takes for your smoker to smoke different meat jerky. Ground deer meat is also very popular in making deer jerky.
Let us look at how to make deer jerky from ground meat. Ground venison is fine.
0コメント