Quick Answer
Removing excess fat from game meat before making jerky can be beneficial for texture and shelf life, but it's not always necessary, especially if the fat content is low and the meat is lean.
Fat Content Considerations
When preparing wild game for jerky, it’s essential to assess the fat content of the meat. Lean meats like deer or elk may not require significant fat removal, but meats with higher fat content, such as bear or wild boar, may benefit from trimming excess fat to improve texture and shelf life. Aim to remove any visible fat and connective tissue, but be mindful of the meat’s natural fat content.
Trimming and Cutting Techniques
To effectively remove excess fat, use a sharp knife to trim the meat into thin strips, about 1/4 inch thick and 6-8 inches long. This will help to prevent fat from interfering with the drying process and promote even drying. For more stubborn fat deposits, use a meat saw or a sharp boning knife to carefully cut around the area and remove the excess fat.
Drying and Storage Considerations
When drying game meat for jerky, it’s crucial to maintain a low temperature (150-160°F) and humidity level to prevent bacterial growth and spoilage. Store the jerky in an airtight container, such as a glass jar or plastic bag, and keep it in the refrigerator to extend shelf life. If you plan to store the jerky for an extended period, consider using a vacuum sealer or dehydrator with a built-in storage container to maintain freshness and prevent moisture from accumulating.
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