Preparation
20 minutes
Cooking
1 hour
Difficulty
Medium
Ingredients for Dried Venison For 6 people
Venison 1 kg Lemongrass 200 gr Chili 3 pieces Ginger 1 root (small size) Five-spice powder 1 packet Fish sauce 3 tablespoons Annatto seeds 1 teaspoon Common spices a little (Sugar/ Seasoning powder/ MSG)
How to choose fresh and delicious deer meat
- You should choose fresh deer meat that is red in color, has uniform and firm fibers, and is highly elastic.
- Observe carefully as deer meat has very fine and beautiful fibers, even better than beef.
- Real deer meat will have the same color inside and outside the piece of meat.
- Choose pieces of deer meat that still have the characteristic smell of deer.
- If you lack experience, the best way is to find reputable addresses to buy quality goods at reasonable prices.
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Tools needed
How to make Dried Deer
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Prepare deer meat
First, after buying the deer meat, wash it several times with water and let it drain.
To ensure the deer meat absorbs the marinade and dries faster when exposed to air, cut the deer meat into thin slices about 1/3 of a finger’s length (1cm).
How to remove the smell of deer meat
- Using white alcohol: Wash the deer meat clean, then rub it with white alcohol for about 5 minutes, then rinse with water again and let it drain.
- Using ginger: Rub the piece of meat with crushed ginger and then wash it again with water.
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Grind the marinating spices
Cut 200g of lemongrass into small rounds and put it in the blender along with 3 chili peppers and 1 teaspoon of annatto seeds.
Blend until the lemongrass and chili are finely ground.
Tip: You can also pound the ingredients using a mortar and pestle.
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Marinate the deer meat
Marinate the deer meat with 3 tablespoons of sugar, 1 teaspoon of seasoning powder, 1/2 teaspoon of monosodium glutamate, 3 tablespoons of fish sauce, the blended lemongrass and chili mixture, 1 packet of five-spice powder, and mix the deer meat well with your hands.
Let it marinate for 15 minutes for the deer meat to absorb the spices evenly.
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Drying and dehydrating meat
Use wire hooks to hang deer meat in the sun for 2 – 3 days to allow the meat to dry.
After drying, place it in the oven to dehydrate.
Remove the deer meat from the wire hooks, arrange the deer meat on a tray lined with parchment paper, and put it in the oven to dehydrate at 150 degrees Celsius for 60 minutes.
Tip:- Preheat the oven 15 – 30 minutes before dehydrating the deer to stabilize the temperature.
- To effectively dehydrate the meat, set the oven to a dual heat mode with a ventilation fan.
- If you don’t have an oven, you can also pan-sear each piece of meat on a hot skillet to dehydrate it.
After 60 minutes, take the deer meat out, let it cool, and store it in a container.
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Final product
So we have completed the delicious and fragrant deer jerky.
With just a few steps and 2 – 3 sun-drying sessions, we can have a batch of deer jerky to enjoy during leisure times or to accompany salad, which is also very tasty and appealing.
How to preserve dried deer
- Place it in a plastic bag or a sealed container, cover it, and store it in a dry place.
- Avoid storing it near damp areas as this will cause the dried deer to become soft and moldy.
- If you use dried deer for a short period, it is advisable to store it outside or in the refrigerator’s cool compartment for convenience in preparation.
- Dry it thoroughly if you want to use dried deer for a long time.
- Every 2 – 3 weeks, you should re-dry the dried deer to prevent moisture and mold.
See more:
Delicious dried deer that is easy to make will surely be your family’s favorite snack. What are you waiting for? Get into the kitchen and start making it right away. Wish you success!
*Refer to the recipe and images from the YouTube channel Mai VÃ ng Channel.
