Mule Deer Jerky (Traditional Method)

Transform your mule deer into something spectacular with this traditional preparation. Through time-honored drying methods, you'll achieve protein-packed snacks perfect for the trail that will impress even the most discerning palates.

Native American preservation meets modern technique

Heritage Preservation This preparation adapts traditional Native American jerky-making to mule deer, creating protein-rich preservation using time-honored methods enhanced with modern food safety.

Ingredients

• 8 lbs mule deer eye of round, sliced with grain
• 1/2 cup soy sauce
• 1/4 cup Worcestershire sauce
• 3 tbsp brown sugar
• 2 tbsp each: garlic powder, onion powder
• 1 tbsp black pepper
• 1 tbsp red pepper flakes
• 2 tsp liquid smoke
• 1 tsp curing salt

Traditional Method Enhancement

1. Meat Preparation:

   • Partially freeze for clean slicing
   • Grain direction: Cut WITH grain for traditional chew
   • Thickness: Uniform 1/4" slices essential

2. Marinade Process:

   • Combine all liquid ingredients and spices
   • Time: 12-24 hours for flavor penetration
   • Coverage: All pieces completely coated

3. Dehydration:

   • Arrange on dehydrator trays without touching
   • Temperature: 155°F for food safety
   • Time: 8-12 hours depending on thickness

4. Quality Testing:

   • Should crack when bent but not break
   • Texture: Leathery, not brittle
   • Storage: Vacuum-sealed for maximum shelf life

Safety: Internal temperature must reach 160°F during process Yield: Approximately 2 lbs finished jerky from 8 lbs fresh