Quick Answer
LEFTOVER GAME MEAT CAN BE USED FOR JERKY IF IT'S HANDLED AND STORED PROPERLY. MEAT SHOULD BE COOKED TO AN INTERNAL TEMPERATURE OF 160 DEGREES FAHRENHEIT AND REFRIGERATED WITHIN AN HOUR. FREEZE LEFTOVER MEAT FOR UP TO 3 MONTHS FOR BEST RESULTS.
Choosing the Right Meat
When selecting leftover game meat for jerky, choose cuts with a high fat content to prevent drying out. Opt for cuts like venison steaks, backstraps, or haunches. Trim excess fat to about 1/4 inch thickness to promote even drying and prevent spoilage.
Preparing the Meat for Jerky
Cook the game meat to an internal temperature of 160 degrees Fahrenheit to ensure food safety. Slice the meat into thin strips, about 1/4 inch thick. You can also use a meat slicer for uniform strips. Marinate the strips in a mixture of 1 cup soy sauce, 1 cup brown sugar, 1/2 cup Worcestershire sauce, and 1 tablespoon black pepper for at least 2 hours.
Drying the Jerky
Use a food dehydrator or your oven on the lowest temperature setting (150-200 degrees Fahrenheit) to dry the jerky. Place the strips in a single layer on the dehydrator trays or a wire rack lined with parchment paper. Dehydrate for 3-4 hours, or until the jerky reaches an internal temperature of 160 degrees Fahrenheit. Alternatively, dry the jerky in your oven for 3-4 hours, or until it reaches your desired level of dryness.
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