Now that deer season is over what are you going to do with all the venison you've stocked piled in the freezer? The solution for me has generally been Jerky. Venison Jerky is one particular of these snacks that when you start consuming it you just can't halt. High in protein and low in body fat, Venison Jerky is charcoal grill definitely a wholesome preference.
To get commenced get the sought after cuts of meat out of the freezer and let stand until finally almost thawed. Having the meat partially frozen can make it simpler to butcher. Reduce your venison in lengthy thin strips like you would carve a London broil. It's crucial to trim any body fat and sinew each will not taste fantastic and will spoil in a short time. When you have all the venison sliced you can add your dry rub seasoning. If extra resources you don't have a dry rub of your very own the nearby industry carries a quantity of various rubs. Dry rub will not only flavor the meat but will assist with the curing method. Let the meat sit in the fridge for at least 12 hrs. Right after charcoal grill the meat sits for the allotted time you're ready for the wet marinade. My favorite marinade consists of equal parts of Soy, Worcestershire, bourbon, and two tablespoons of Turbinado sugar. Turbinado sugar is far better acknowledged as "barbecue sugar" simply because it tends to not caramelize like brown sugar. Make positive your batch of marinade is adequate to cover all the meat. The venison demands to marinate for at least 12 extra hrs.
The up coming step is setting up the grill. The grill that I use lets for the charcoal to burn up in the middle of the grill and has a created in fire starter. I simply just spot the charcoal in the middle and light up the paper sitting in the bottom of the starter. Before I light the charcoal I put all the meat on the grill. If you don't have a grill like mine simply just put the charcoal on one particular side of the grill and the meat on the other. You don't want the venison too shut to the reside fire as it will cook alternatively of drying out. Make positive you are ready to add extra charcoal without obtaining to disturb your venison.
Now the tough aspect, how to get the grill to the right temperature? I have discovered that eight charcoal briquettes will equate to around 170-180 degrees Fahrenheit for 45 minutes to an hour pending on the outside temperature. Getting the grill up to 170-180 will kill most bacteria. If your grill doesn't have a created-in fire starter you will need to have a chimney to get the coals going. I would propose lighting four coals in the chimney and including them to four unlit coals already positioned in the grill. This way the temperature will progressively raise and will have a far better effect on the jerky.
The venison demands to stay on the grill for about 6 to seven hrs. It ought to be pliable and totally dried out prior to you get it off. It has been my expertise that you ought to let the jerky sit overnight prior to indulging on your cache. This lets for the jerky to rest and it seriously enhances the flavor, when you get the lid off of it the up coming day you'll smell what I'm talking about, take pleasure in