We’ve talked about Precision, now it’s time for the another “P-word” PATIENCE. Great jerky simply cannot be rushed! After twelve hours in a beautiful marinade, it is time for the dehydrator work its magic on your venison. In this Mossy Oak University, Zane walks you through the entire dehydrating process. Draining the excess marinade, loading the trays with the proper airflow spacing, and eventually pulling out a gorgeous, finished batch. Spacing matters enormously here: overcrowding is the enemy of even dehydration and can leave you with rancid product. Some Precision and Patience combine to give us a snack worthy of any hunting camp!
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Ingredient Wild Camp Cuts • Deer Jerky
Jerky is one of the most ancient forms of preserving meat, and when you make it from game you harvested yourself, well then it becomes something sacred.
Jesse Raley's deer jerky recipe is crafted the way hunters have always known it should be: deeply marinated, properly seasoned, and dried to pe...
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How to Cut Venison for Jerky Like a P...
Precision… this is the secret to incredible venison jerky!
If your cuts are not consistent, your jerky will not dehydrate evenly, and you'll end up with some pieces overdone and some still raw in the middle! In this Mossy Oak University lesson, Zane teaches you how to avoid all of that grossness...
