I don’t know what it’s like in other parts of the country but, here in my neck of the woods, when November 15 rolls around each year, life looks a little different for the next 15 days. That is the official start of firearms deer season here in Michigan.
It actually starts a little before that. Die-hard hunters take stock of their equipment and supplies. This usually ends in a trip, or two, or three or more to Cabella’s, Gander Mountain or other sporting goods stores. Even if they don’t actually need anything, the trip is necessary because there just may be something new out there that they just can’t live without.
Then there is the strategy. You know, you have to plan exactly where you will sit, know where everyone else is at, do some scouting to see where the deer are laying up, and countless other trivial…but important things that lead up to opening day.
Even before this, comes getting deer blinds and deer stands ready. Not only do they have to be placed strategically, but they have to be perfectly camouflaged. It takes days to make it look like you are not there when you really are there. They say that anticipation is half the fun. Well, it certainly must be to go to all this trouble for the hunt.
Of course, deer hunting season is special for us women too. Some actually join their male counterparts in the big hunt. For the rest of us, our job is to make sure that there are steaming pots of chili, hot coffee and a variety of snacks to keep the hunters nourished and happy. Outside of that, it is free reign for us. We have this free time that we can do anything we want. Yep, it is a special season for us too!
OK, speaking of food, choices here are important. I will never live down the time that I sent my hunters out with thermoses of hot chocolate and fresh doughnuts. After being in their deer stands for a couple of hours, they decided to have a snack. As soon as they laid their guns down, two fine bucks strolled by. You can bet that I still hear about that one!
So, this brings us to jerky. Deer season is jerky season around here. A baggie of it in your pocket and you can grab a piece, gnaw on it for a while without the risk of missing a shot with hot cocoa in one hand and a doughnut in another. I’m not talking store bought jerky, but rather the good old-fashioned homemade kind.
By definition, the term jerky refers to any lean trimmed meat that has been cut into strips and dried (dehydrated) to prevent spoilage. The word jerky comes from Quechian’s, the ancient Incan language, word Ch’arki, meaning “dried, salted meat.”
It was first made during the Incan empire or by Native American Indian tribes who used buffalo meat. The Indians in turn taught the first Europeans who came to America. It soon became one of the most important recipes for explorers and colonists who often had to go without fresh food on long journeys. It is an excellent way of storing and preserving meat.
Jerky is unlike most other meats in a number of ways. Chief among them is that fat must be avoided as much as possible since using fatty meats runs the risk of spoiling the jerky. Obviously, the best cuts of meat make the best jerky although any cut can be used.
Typically, round steaks are used in the process. These include eye of round which comes from the oval muscle in the rear leg and top round and sirloin tips are decent choices also. Bottom round, although the least tender of the rounds, produces the most flavorful jerky.
Beef and venison are king of the jerkies, but any meat can be used. There is turkey jerky, fish jerky and duck jerky, which is mild and slightly sweet. Then there are the more exotic choices such as alligator, alpaca, kangaroo and even rattlesnake jerky.
Although the defining feature of jerky is the meat, all vegetarians take heart because there are versions sans meat for you too. Eggplant does well as does portobella mushrooms and cauliflower. Something a little rarer to find, jackfruit is a good choice because it has a texture a lot like meat.
Jerky is a great source of protein. The USDA states that one piece is packed with a whopping 7 grams. The bad news is that it is also loaded with sodium and nitrates which are added for preservation. Keep in mind, too, that jerky bought at the store is not the healthiest version either.
Industrial-made jerky is treated to remove bones, connective tissue and then defatted by pressing the fat out or spinning the meat in a large centrifuge. Water, seasonings and salt are added next. Then the meat is cut into chunks and frozen or dipped in a curing solution or injected with it.
The meat is put in a tumbling device with tenderizer and extra quantities of curing solution. Then it is molded into blocks and cooled to later be sliced into strips which are heated and dried. This whole process squeezes out 20 percent of the meat’s moisture. This whole process sure makes the jerky sound appetizing, doesn’t it?
The healthier version is to just make it at home. It’s really pretty simple. After choosing your kind and cut of meat, trim all the fat and cut it into strips about a quarter of an inch wide. Keep in mind that if it is cut it with the grain of the meat, it is chewier, whereas if it is cut against the grain it is more tender.
Next, make a cure for it which includes any combination of spices that suits your personal taste. The marinade usually includes soy sauce, but this too is a matter of choice. Mix the meat with the marinade and let it do its magic in the refrigerator for the next six to twenty-four hours.
After this, drain the marinade and place the strips on a foil or parchment-lined baking sheet. Place on the oven rack, smoker rack or in a dehydrator and dry for a few hours until all moisture is out. Make sure to keep the temperature at 165* at the least to kill bacteria. Turn the strips a few times while baking. That’s it, you have jerky!
Tradition at our house is to make a couple batches at hunting season but it is always good any time of the year. Following is my favorite jerky marinade recipe. It comes from Danny Batterson, a friend who is an avid hunter and outdoorsman. We prefer it made from venison but beef is good too. Hope you enjoy it as much as we do!
JERKY MARINADE
3 lbs. lean meat
1 T salt
1 tsp onion powder
1 tsp garlic powder
1 tsp hickory seasoning
½ tsp pepper
1/3 tsp Worcestershire sauce
¼ cup soy sauce
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