Saturday, August 15, 2020

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Preserving meat during hunting season

The season is here to start making room in your freezers. Hunting season is in full effect is the perfect opportunity to preserve and can your very own deer meet. Many of us have done it the easy way, which was to take it to a local meat market to be processed. We all need to try and implement a healthier way of living. If you love to hunt, you’ll get self-satisfaction with your hard work by putting in the effort of taking your food source to a whole new level.

Our parents and grandparents will be proud of us if we take the time and energy to process our own game. They did it for decades. Drying meats and making your deer steaks was common back in the day and some still follow the ways we were taught.

Times are changing and we need to continue their teachings and find newer ways to achieve greatness in making our meats tasty and appetizing. Simple steps in changing your routine will not only be helpful budget wise, but also give you a great opportunity to expand your food supply.

Teaching this new generation to be self-sufficient is a must. It all goes back to spending quality time with your children/grandchildren in transforming healthier eating habits. I would to like to take this opportunity to share two simple recipes.

Deer Jerky – Oven cooked

• 2 lbs. deer meat (thin strips)

• 4 tbsp soy sauce

• 4 tbsp olive oil

• 3 tbsp honey

• 1/2 tsp garlic powder

• 1/2 tsp red chili flakes

• 1/2 tsp black pepper

Slice your deer meat into thin strips. This is easier when the meat is still a little frozen.

To a large bowl, add the olive oil, soy sauce, honey, red chili pepper flakes, garlic powder, and black pepper. Mix well together.

Add the meat and mix to coat all the meat in the marinade.

Cover the bowl with a plastic wrap and place in the fridge to marinate overnight (8 hours at least).

Pre-heat your oven to 300 degrees.

Line a baking sheet with parchment paper. Arrange your meat slices on the baking sheet in layers.

Bake for one 1 hour to 1 1/2 hours depending on how thick your meat is and how dry you like it.

Tip: Try to cut your meat evenly so they all bake the same.

Deer Jerky – Dehydrator

• 3 lbs. deer meat

• 1 tbsp nutmeg

1 tbsp Cajun seasoning

• 2 tbsp black pepper

• 2 tsp ginger

• 2 tsp cayenne pepper

• 2 tbsp garlic

• 1 tsp curry powder

• 4 tsp liquid smoke

• 1/2 cup teriyaki sauce

• 1 10 oz bottle of Worcestershire sauce

Slice the deer meat into about a 1/4 of an inch thick and about a 1/2 inch wide strip. Place them into a large bowl as you cut them.

Pour the entire bottle of Worcestershire sauce over the meat, then add the teriyaki sauce and liquid smoke.

Cover the meat completely with all the seasonings, starting with nutmeg, then garlic, ginger, Cajun seasoning, curry powder and black pepper. Mix all thoroughly.

Add the cayenne pepper for heat.

Let the strips sit and marinate in the refrigerator for two hours then put them in a dehydrator to cook for eight hours.

Prepare to put into small bags. They are ready to store in the fridge/freezer. Makes great gift ideas for the holidays as well.