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!
Up Next in Processing Venison for Jerky and Sausage
-
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...
-
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...
-
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...
