Tuesday, January 08, 2008

The venison jerky experiment

Someone gave me a pound of chili-ground venison to try and make jerky with.

Well, I don't think it will turn out as good as the beef stuff. Maybe if it had been a finer grind it would work, but it was pretty tough squeezing it through the jerky shooter. Also I'm afraid it might have spent too long in his freezer and got a little burned.

At least the raw meat smelled right after I finished mixing in the ingredients.

I put it on the dehydrator about 20 minutes ago. I'll know before the night is over.

UPDATE: It's good! Just hard to work with.


  1. I remember my dad making deer jerky back in the late fifties; sliced up lean meat, sprinkled salt and pepper, and strung it on thread like making popcorn strings, then hung it up in our storage room connected to the house. It tasted great.
    Things have come a long way since then, haven't they?

  2. I don't think you could get away with making jerky like that around here. It's too humid.