|Venison going into the dehydrator...|
I spent all day Sunday butchering the deer into either roasts, steaks, stew meat chunks, or ground venison. I ended up with just 3 pounds of ground venison because I only ground the meat that for one reason or another I couldn't leave as another cut. I kinda figured that I can always turn stew meat chucks INTO ground meat if I need to, but the reverse won't work.
Now that the venison has been broken down, I spent today on various venison-projects. I made venison jerky, and also pressure canned 8 pints of venison stew meat.
|Venison jerky coming out of the dehydrator!|
The other reason I wanted to can some venison is to see what difference it makes to the texture of the meat. I haven't cooked a whole lot with venison thus far, and we're more used to eating beef so venison often seems to have a 'chewy' texture to us.
Since pressure canning really tenderizes meat, my theory is that pressure canning will make it's texture more like beef. If so, we'll have a winter of tasty venison stews and stroganoff ahead of us!
For the venison jerky, I cut one of the roasts into thin slices and then marinaded it overnight in Alton Brown's jerky recipe:
2/3 cup Worcestershire sauce
2/3 cup soy sauce
2 teaspoons ground black pepper
2 teaspoons onion powder
1 teaspoon liquid smoke
1 teaspoon red pepper flakes
1 tablespoon honey
I made jerky last year and let it run overnight, which dried out the jerky TOO much - it was like leather! So this year I cut it a little thicker and am checking it regularly. It smells SO good while it's in the dehydrator! Mm'mm.....