I’ve been making venison jerky for over 15 years, and to be honest, I screwed it up a lot. Jerky is so easy to make, how did I keep messing it up? It was never the recipe. That was truly the easy part. My problem was in over cooking it. The key to good jerky … Continue reading “Bourbon Deer Jerky – Recipe and Drying Tips”
The brisket on a deer is VERY thin compared to beef. Because of it’s density, it makes EXCELLENT jerky. Sometimes I will save the brisket whole, but most of the time I will relegate it to the trim meat pile destined for grinding.