How to Make Your Own Venison Deer Jerky for Deer Hunters, Featuring Marty Prokop
Deer hunting expert Marty Prokop teaches how to make great tasting venison jerky.
Rice Lake, WI, January 06, 2007 --(PR.com)-- There are two popular types of deer jerky. One is ground deer jerky. This is softer and easier to chew. The other is whole muscle deer jerky. This is the deer jerky you must pull on or tear to eat.
Here are more deer hunting tips from Marty Prokop for making deer jerky.
Deer Hunting Tips Making Whole Muscle Deer Jerky
“If you want to make whole muscle jerky, the best venison to use is the venison steak meat or rounds found in the back leg quarters,” advises Marty Prokop.
Using meat with sinew or gristle, such as front shoulder meat or tip roast, results in deer jerky that is more like dental floss.
With this in mind, it is important to plan ahead when you butcher deer and decide you want to make whole muscle deer jerky before you cut the back quarter meat into steaks. Steaks are cut against the grain of the meat and meat for deer jerky is cut with the grain.
In preparation for smoking or dehydrating, whole muscle deer jerky marinates in liquid brine or you can use a dry rub. Make sure the meat is covered well.
Deer Hunting Tips Making Ground Meat Deer Jerky
If you want to make ground deer jerky, you can use any of the ground deer meat as long as it is lean.
Make sure while butchering deer that you remove all deer fat, sinews and gristle before it is ground. This will improve the quality, texture and flavor of your ground venison deer jerky.
In preparation for smoking or dehydrating, ground deer jerky is mixed with spices and allowed to refrigerate at least overnight so the spices penetrate and cure the meat.
For more about making deer jerky and free deer recipes and free deer hunting tips go to http://www.free-deer-hunting-tips.com/tips.htm .
About Marty Prokop - Marty Prokop is resident deer expert at http://www.free-deer-hunting-tips.com/tips.htm and has 24-years experience deer hunting, butchering deer for deer hunters and venison sausage making. Marty Prokop teaches deer hunting, hunter safety, deer butchering and deer sausage making classes. Marty Prokop has processed 7,805 deer, field dressed 422 deer and made over 991,990 pounds of sausage, smoked meats and jerky.
Marty Prokop has years of volunteering for the Minnesota Department of Natural Resources (DNR) programs. His deer hunting videos are used in statewide advanced hunter education classes. Marty Prokop is a successful speaker, outdoor writer and published author.
You can get Marty Prokop’s free deer hunting tips, free deer hunting videos and free online deer hunting game at http://www.free-deer-hunting-tips.com/tips.htm now.
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Here are more deer hunting tips from Marty Prokop for making deer jerky.
Deer Hunting Tips Making Whole Muscle Deer Jerky
“If you want to make whole muscle jerky, the best venison to use is the venison steak meat or rounds found in the back leg quarters,” advises Marty Prokop.
Using meat with sinew or gristle, such as front shoulder meat or tip roast, results in deer jerky that is more like dental floss.
With this in mind, it is important to plan ahead when you butcher deer and decide you want to make whole muscle deer jerky before you cut the back quarter meat into steaks. Steaks are cut against the grain of the meat and meat for deer jerky is cut with the grain.
In preparation for smoking or dehydrating, whole muscle deer jerky marinates in liquid brine or you can use a dry rub. Make sure the meat is covered well.
Deer Hunting Tips Making Ground Meat Deer Jerky
If you want to make ground deer jerky, you can use any of the ground deer meat as long as it is lean.
Make sure while butchering deer that you remove all deer fat, sinews and gristle before it is ground. This will improve the quality, texture and flavor of your ground venison deer jerky.
In preparation for smoking or dehydrating, ground deer jerky is mixed with spices and allowed to refrigerate at least overnight so the spices penetrate and cure the meat.
For more about making deer jerky and free deer recipes and free deer hunting tips go to http://www.free-deer-hunting-tips.com/tips.htm .
About Marty Prokop - Marty Prokop is resident deer expert at http://www.free-deer-hunting-tips.com/tips.htm and has 24-years experience deer hunting, butchering deer for deer hunters and venison sausage making. Marty Prokop teaches deer hunting, hunter safety, deer butchering and deer sausage making classes. Marty Prokop has processed 7,805 deer, field dressed 422 deer and made over 991,990 pounds of sausage, smoked meats and jerky.
Marty Prokop has years of volunteering for the Minnesota Department of Natural Resources (DNR) programs. His deer hunting videos are used in statewide advanced hunter education classes. Marty Prokop is a successful speaker, outdoor writer and published author.
You can get Marty Prokop’s free deer hunting tips, free deer hunting videos and free online deer hunting game at http://www.free-deer-hunting-tips.com/tips.htm now.
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Marty Prokop
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www.free-deer-hunting-tips.com
Marty Prokop
1-715-868-1109
www.free-deer-hunting-tips.com
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