how to make deer jerky - no nitrates

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Anyone know how to make deer jerky with no nitrates added (no salt petre)? I intend on freezing it afterward. Thanks Mary

-- Mary Fraley (kmfraley@orwell.net), November 19, 2000

Answers

According to Putting Food By, you would use the same procedures and recipes as for beef. Just be sure to cut off as much fat as possible.

-- Ken S. in WC TN (scharabo@aol.com), November 19, 2000.

P.S. Everyone probably already know this. To slice meat thin cut it into maybe fist-size chunks and place in the freezer, turning once. When it is firm on the outside, but still raw on the inside it will cut into slices much easier.

-- Ken S. in WC TN (scharabo@aol.com), November 19, 2000.

2/3 soy sauce to 1/3 liquid smoke, dredge the meat in the liquid, no real need to soak for hours, and dehydrate. We use this with all our meat for jerky. Not a clue if either contain nitrates. Vicki

-- Vicki McGaugh TX (vickilonesomedoe@hotmail.com), November 19, 2000.

My grandfather used to make venison jerky that was wonderful. He didn't cut it very thinly, the finished venison was at least thick as your thumb. He cut it into strips about a foot long, salted them some, sewed a cotton string thru one end to hang them by and did them in the smokehouse for a few days. We just hung them up on sticks in the unheated attic of the house and they kept pretty well, altho they didn't last long, everyone snarfed them down.

-- Julie Froelich (firefly1@nnex.net), November 21, 2000.

Soy sauce, brown sugar and some lemon juice or pineapple juice, ginger, garlic and black pepper. Kind of a teriyaki thing. Let it soak for at least 24 hours, rinse and smoke. Yumm!!!

-- Laura (gsend@hotmail.com), November 21, 2000.


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