Connect with us

Self Sufficiency

Venison Deer Jerky Recipe | DIY Jerky Recipes

Home Recipes Canning & Preserving Venison Deer Jerky Recipe | DIY Jerky Recipes

Want to learn how to turn your venison (that’s deer meat if you were wondering) into jerky? This venison jerky recipe is so delicious, I remember snacking on it as a kid on road trips. Learn to make it yourself here. It’s so easy, I’m sure you’ll start stocking so you’ll have something to munch on any time.

Venison Jerky Recipe | DIY Jerky Recipes

This recipe is an adaptation of DIY Ready’s How to Make Beef Jerky.

What comes to mind when you think of jerky? Beef right? What if I tell you you can also make jerky from venison? Yes, you heard it right. Make homemade jerky not just from the usual beef but from deer’s meat too. It’s the same process and I’m sure it’s something you’ll enjoy making and eating. So continue scrolling and let’s begin!

Did you know that venison is one of the healthiest meats you can eat? Click here to learn why!

Step 1. Select meat

Choose the meat | Venison Jerky Recipe

You will need to use lean meat for your jerky. When purchasing your meat, it is best to tell your butcher what you are doing (which is making jerky, of course) so that he will know what you need.

If you hunted this animal yourself, be sure to use all the meat you can through different methods of cooking. No part of the game animal should ever go to waste.

Step 2. Trim your meat

Trim your meat | Venison Jerky Recipe

Using a sharp knife, cut out any large, visible portions of fat.

Step 3. Partially freeze meat

Partially freeze meat | Venison Jerky Recipe

Place meat in the freezer for a few minutes. Partially freezing the meat will will make it easier to slice.

Step 4. Cut the meat

Cut the meat | Venison Jerky Recipe

Slice the meat into strips about the size of your index finger. The finished jerky ends up being about 1/3 the size of what you started with.

Step 5. Mix your marinade

Mix your marinade | Venison Jerky Recipe

The great thing about making jerky is that you can decide what kind of jerky you want. You can use our jerky marinades and give it a little twist or you can make your own from scratch. Check out our different marinade recipes here.

Step 6. Marinade meat in resealable bag

Marinade meat in resealable bag | Venison Jerky Recipe

Place marinade and meat inside a ziploc type of bag and lete it sit for at least 4 hours. For best results, leave the meat in the marinade overnight.

Step 7. Line oven with foil and arrange the meat in the oven rack

Line oven with foil and arrange the meat in the oven rack | Venison Jerky Recipe

Arrange meat | Venison Jerky Recipe

Arrange meat strips so that they do not touch one another.

Step 8. Cook your jerky!

There are two methods for making venison jerky and you can choose whichever you feel most comfortable with.

Method A: Make Jerky In An Oven

Make Jerky In An Oven | Venison Jerky Recipe

Set oven to 200 degrees and arrange meat in the oven rack. Place a little vent in the oven door to allow moisture to escape. Cook meat for 7 hours.

How to check for doneness: Check for doneness at the 7 hour point. The meat is done once the jerky bends like a green twig. Otherwise, you need to keep cooking until it does. Getting this right is crucial if you want your jerky to last long. The rule of thumb is the drier your meat is, the longer it will store.

Method B: Use a Dehydrator

Use a Dehydrator | Venison Jerky Recipe

St the oven to 200 degrees and cook meat in the oven just like you would in method A, but instead of cooking for 7 hours do so for only an hour. Then remove meat from oven and place in dehydrator. Dry meat for at least 10 hours.

Step 9. Remove jerky and cool

Remove jerky and cool |Venison Jerky Recipe

Let your jerky cool for at least an hour before you package it.

Step 10. Package and seal

Package and seal | Venison Jerky Recipe

It is important to package your meat for longer shelf life. You can use an airtight container like a ziploc bag or an airtight resealable plastic container. But if you to preserve your meat as long as possible, use a vacuum sealer. You can check out our tutorial on how to use a vacuum sealer here.

You think you’ve tried something new with this venison jerky, wait till you try this salmon jerky from Mobile Home Gourmet:

Wasn’t that easy? Are you going to make this venison jerky recipe for you and your family? Let me know below in the comments!

Follow us on instagram, twitter, pinterest, and facebook!

Subscribe

LIKE this? I’m sure you’ll LOVE:

Venison – America’s SUPER Meat | The Benefits of Harvesting and Eating Venison

venison benefits

Jerky Marinade Recipes: Original, Teriyaki, and Southwestern

beef jerky marinade recipes, beef jerky marinade recipe, jerky marinade recipe, beef jerky marinade recipes for dehydrators, recipe for beef jerky marinade, recipe for beef jerky marinade for dehydrator, beef jerky, beef jerky recipe, how to make beef jerky, best beef jerky, how to make jerky, beef jerky recipes, homemade beef jerky, homemade jerky, making jerky, make beef jerky

Wise Food Storage | Vacuum Sealing Food

Wise Food Storage Vacuum Sealing Food

Comments

comments

Suggested Videos

wpDiscuzThis Article Was Found On pioneersettler.com Read the Original Article

Continue Reading

Self Sufficiency

NYC Adds Nearly 4,000 People Who Never Tested Positive To Coronavirus Death Tolls

New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll Tuesday, bringing coronavirus-related deaths in the city to around 10,000 people.

The city decided to add 3,700 people to its death tolls, who they “presumed” to have died from the virus, according to a report from The New York Times. The additions increased the death toll in the U.S. by 17%, according to the Times report, and included people who were suffering from symptoms of the virus, such as intense coughing and a fever.

The report stated that Democratic New York City Mayor Bill de Blasio decided over the weekend to change the way the city is counting deaths.

“In the heat of battle, our primary focus has been on saving lives,” de Blasio press secretary Freddi Goldstein told the Times.“As soon as the issue was raised, the mayor immediately moved to release the data.”

The post New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll appeared first on Daily Caller

This Article Was Originally Posted On dailycaller.com Read the Original Article here

Continue Reading

Self Sufficiency

How To Make Lacto-Fermented Sauerkraut In A Mason Jar

The thing about homesteading is you get to create your own ingredient right from scratch! Cheese, yogurt, butter and now sauerkraut, a delightfully sour and crunchy ingredient you can use on your meals — or consume by itself — while on a homestead, or while facing this health crisis!

This homemade sauerkraut is a great meal because it has a long shelf life. You can either make plain sauerkraut or mix it with herbs and spices. In this tutorial let us make Lacto-fermented sauerkraut that preserves all the good probiotics in a jar, good for your guts.

So how to make sauerkraut in a mason jar?

RELATED: How To Make Buttermilk On Your Homestead

Delicious Sauerkraut Recipe Every Homesteader Should Know

Why Make Sauerkraut?

|

Not only does sauerkraut spoil a long time, but it is also a meal in itself, and it is also easy to make! You don’t need to be an expert cook, all you need to do is follow these simple steps.

So let us get started. Here are the steps in making sauerkraut in a mason jar.

Ingredients:

  • 1 head of cabbage or 2 1/2 lbs cabbage
  • 1 tablespoon of salt

Tools Needed:

  • knife
  • bowl
  • mason jar
  • smaller jar
  • rubber band

Step 1: Wash & Clean the Tools & Ingredients



Wash all the equipment and utensils you need. Wash your hands too.

You don’t want to mix your sauerkraut with bad bacteria, anything that is going to make you sick.

Next, remove the faded leaves from your cabbage. Cut off the roots and the parts that don’t seem fresh.

Step 2: Cut the Cabbage Into Quarters & Slice Into Strips



Cut your cabbage into quarters and remove the core. Then, slice it into strips.

Step 3: Place in a Bowl & Sprinkle With Salt



Put the stripped cabbage into a bowl. Sprinkle the cabbage with 1 tablespoon of salt.

TIP: Use canning salt or sea salt. Iodized salt will make it taste different and may not ferment the cabbage.

RELATED: Homemade Yogurt Recipe

Step 4: Massage the Cabbage



Massage the cabbage for five minutes or more to get the juice out.

TIP: You’ll know it’s ready when you see a bit of juice at the bottom of the bowl and will look similar to coleslaw.

Step 5: Press Cabbage Into the Mason Jar



Add the cabbage to the mason jar gradually. Press it in hard to allow the juice to come out. Do this every time you add about a handful of cabbage.

IMPORTANT: Food should be covered by the liquid to promote fermentation. Add any excess liquid from the bowl to the jar.

Step 6: Press a Smaller Jar Into the Mason Jar



You want to squeeze every ounce of that juice from the cabbage. To do this place the mason jar in a bowl and get a smaller jar.

Fill it with water or marble to make it heavy. Press it into the bigger mason jar. Allow any juices to rise to the surface.

Step 7: Cover the Jars With Cloth & Tie With Rubber Band



Leave the small jar on. To keep your jars clean from annoying insects and irritating debris, cover your jars with a clean cloth. Then, use a rubber band to tie the cloth and the jars together, putting them in place.

Step 8: Set Aside & Check Daily

Set it aside in a cool dry place, away from direct sunlight. Check the water level daily. It should always be above the cabbage.

Step 9: Taste Your Sauerkraut & Keep at Cool Temperatures

Homemade Sauerkraut Cumin Juniper | How To Make Lacto-Fermented Sauerkraut In A Mason Jar

After about five days, you can taste your sauerkraut. If the taste is to your liking, tightly cover it with the lid and store in the fridge or cellar.

NOTE: If after five days it’s still not your desired taste, leave it for a few more days. This will allow the fermentation process to continue.

You can now enjoy your sauerkraut in a mason jar. Enjoy its goodness! You can use it as a side dish or mix it with your favorite sandwich.

Things to Remember in Making Sauerkraut

  • Store away from direct sunlight and drafts.
  • Colder weather will make the process longer. Spring is the best time to make them since the warmth helps activate the fermentation.
  • Always make sure that the cabbage is below the water level during the entire fermentation process.
  • If the water level decreases during the fermentation process, you can make a brine and add it.

Let us watch this video from Kristina Seleshanko on how to make delicious Lacto-fermented sauerkraut in a mason jar!

So there you have it! Making Lacto-fermented sauerkraut in a mason jar is as easy as slicing the cabbage into strips. Remember that as long it remains unopened, your sauerkraut can last for months. Best of all, you can partner this sauerkraut in many recipes.

What do you think of this homemade recipe? Share your best sauerkraut recipe in the comments section below!

Fellow homesteaders, do you want to help others learn from your journey by becoming one of our original contributors? Write for us!

UP NEXT:

Follow us on Instagram, Twitter, Pinterest, and Facebook!

Comments

comments

Suggested Videos

This Article Was Found On pioneersettler.com Read the Original Article

Continue Reading

Self Sufficiency

9 SPRING VEGETABLES FOR YOUR GARDEN

Having plants in the house will bring peace to people. Having a little garden with vegetables is even better! You can grow these vegetables in your backyard garden easily as well!

RELATED: Microgreens Growing Guide

In this article:

  1. Tomato
  2. Eggplant
  3. Beet
  4. Spinach
  5. Pea
  6. Carrot
  7. Radish
  8. Cauliflower
  9. Asparagus

Growing veggies in your garden will give you an opportunity to understand what you eat and value it more. Early spring is when most vegetables are being planted. Keep reading to learn about 9 spring vegetables that anyone can grow in their garden!

Tomato

Tomato is the most popular garden vegetable in the States! There are different varieties to choose from. Tomatoes need to be planted in early spring because they won’t survive a frost.

Because tomatoes are consumed daily, try adding them to your garden! They’re not difficult to grow either.

Eggplant

Eggplants are known to have low-calorie, vitamins, minerals, and nutrients. Plus, they are delicious! So why not plant them in your garden?

Eggplants shouldn’t be planted too early because they won’t be able to survive a frost. So you could consult an expert in your area before you plant your eggplants.

Beets

Beets are known to be a superfood for its various health benefits. They’re easier to grow in the garden, usually around late March or early April.

If the weather is always cool, beets will keep getting bigger and bigger. Once the weather starts to warm up, you’ll need to harvest them, or they’ll go to waste.

Spinach

Spinach is a delicious early spring veggie, and it’s also very beneficial for health. And it’s not difficult to grow spinach in your garden!

Spinach needs cold weather to grow. Getting spinach to grow is easy, but keeping it growing will require some extra care.

Pea

Peas are usually planted in late April. Peas will die in freezing temperatures, but they also won’t survive the heat either. So make sure you plant your peas in early spring.

Peas are widely used in many different ways, and there are different types of peas. The soil you’ll be planting your peas should be suitable for them, so make sure you ask while buying seeds.

Carrot

There are different types of carrots, but regardless of their size and color, it’s a fact that carrots are both delicious and rich in vitamins.

They’re root vegetables, so with proper sun and watering, they can be picked up as baby carrots as well.

Radish

A radish is an excellent option for beginners because it doesn’t require too much care. Radish is easy to harvest.

Radish grows fast, so it’s better to keep an eye on it after a few weeks. Radish usually is grown pest-free, but there’s always the chance of unwanted guests, so watch out for worms. Radish can be eaten raw or can be added to garnish recipes.

Cauliflower

Cauliflower isn’t the easiest vegetable to grow at home, but it is very popular.

Cauliflower grows better in colder weather, so before you plant it, consider the climate of your garden. Cauliflower can be eaten raw or cooked, and it is known to be very beneficial for health.

Asparagus

Freshly picked, tender asparagus is very delicious!

Asparagus plants get more productive with each harvest, and mature asparagus harvest can last for months! Make sure you plant them at the correct time, or else they might go to waste.

All the vegetables listed above are great for your healthy diet, and it’s fun to watch them grow. So don’t miss out on the opportunity to grow your own veggies and eat healthy this spring!

So tell us which veggies will you be growing this spring? Tell us in the comments section!

UP NEXT

Comments

comments

Suggested Videos

This Article Was Found On pioneersettler.com Read the Original Article

Continue Reading

Trending