Wednesday, 31 May 2017

Venison Jerky Time - Sustainable use of Free Range Organic Meat

Sweet and Spicy Venison Jerky
 Trimmed Venison
 Some of the venison marinating in the bag at bottom and other cuts 'tenderising' and aging before freezing above.
 The new 10tray food dehydrator, $119 bucks free delivery from the Bay of E 👍

 Loaded up
Ready to go 4-5 hours

Thanks Matty Boulton for this recipe.

Venison Marinade for Sweet and Spicy Venison Jerky
Equal parts Soy sauce and Worcestershire  sauce.
  • 500 ml Soy sauce
  • 500 ml Worcestershire  sauce
  • 125 ml Teriyaki sauce
  • 2 x Tea spoons of Wasabi
  • 60 ml (I bottle) Smoked Chipotle Tabasco sauce

Enough for about two kilos of meat.

  • Mix together all the ingredients.
  • Add the venison strips and toss to evenly coat. I used a large plastic bag.
  • Marinate in the refrigerator for 24 hours. Mix the venison a few times as it marinates to ensure even absorption of the marinade.
  • Remove the venison strips from the marinade and squeeze off excess.
  • Arrange the venison on the racks of a food dehydrator so that it does not overlap.
  • Dry the venison on high until dry but still pliable, about 4 - 5 hours.
  • The jerky should bend without breaking.
  • Completely cool in an well ventilated space before tasting or testing for dryness.
  • Most recipes recommend allowing to air dry for up to a week before storing.
  • Store in an airtight container, vacuum seal or in resealable plastic bags.
Yum 😙

If you don't have a food dehydrator, you can also place it in a 80 degree C oven for 6 to 8 hours. Never tried this.

Thursday, 25 May 2017

Free Range Organic Meat

First off . . . . In my opinion wild harvested game, or Free Range Organic Meat is infinity more preferable to packaged, sometimes chemically supplemented and processed meat.

When you pick up that plastic wrapped meat from the supermarket please be aware that farmed animals can be confined, fattened, transported and processed sometimes in cruel conditions and may wait as long as 48 hours smelling death waiting at a processing plant. I fear they often suffer. Of course they may live a life as pleasant as responsible farmers can make possible.

Wild taken game is ideally enjoying a free and natural life in the wild unaware of any danger and in the next second quickly and ethically taken. No suffering and I am respectful and thankful to the animal.

I do not hunt any animal I can't utilise and mostly they are feral (introduced pests) and practice the sustainable utilisation of wildlife. This is my sport and my hobby.

My first Victorian high country Sambar.

 Just a small part of the cleaned and trimmed venison.

 Vacum packed cuts of venison.

 Some in the ageing fridge ready for further processing to steaks, snitzel and venison jerky.

 Hermiones share, mostly the shoulders and other off cuts.

Happy Hermione

My Tikka .308 deer rifle.

Sellier & Bellot 180 grain round and the actual projectile that dispatched the deer.