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 with the art of precise cutting. You will learn the difference between cutting with the grain, which gives that satisfying, chewy bite, versus cutting against the grain for a more tender result. Also, A long, sharp knife is not optional here. It is absolutely essential!
Up Next in Processing Venison for Jerky and Sausage
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How to Break Down a Venison Hindquart...
In this Mossy Oak University, Zane walks you through breaking down a whitetail deer hindquarter the proper way i.e. no waste, no shortcuts, just beautiful technique. Starting at the shank and working up the femur to the hip, you will learn to follow the natural seams of the muscle with your hands...
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How to Stuff Venison Sausage into Cas...
This is the moment of truth, when all that beautiful work comes together and your ground venison transforms into actual sausage links!
In this Mossy Oak University, Zane Dearien shows you how to load a sausage stuffer with hog casings and pack ten pounds of a seasoned venison/pork blend into per... -
How to Grind Venison for Homemade Sau...
In this Mossy Oak University lesson, Zane walks you through his perfected 70/30 blend (seven pounds of venison to three pounds of pork shoulder) the fat from the pork gives you richness, moisture, and binds everything together in such a beautiful way. Learn how to cut your pork shoulder for smoot...
