Ah, the sizzle of a perfectly seared steak, the juicy tenderness of a succulent chicken breast, or the mouthwatering aroma of a slow-roasted pork shoulder – there’s nothing quite like the satisfaction of a well-cooked piece of meat.
But as any seasoned chef will tell you, achieving that perfect balance of flavor, texture, and safety is all about cooking meat to the correct internal temperature. Like any other meat, venison jerky has to be cooked to the proper temperature in order to be both delicious and safe to eat.
What Is The Right Internal Temperature For Venison Jerky?
The right internal temperature for venison jerky is 165°F (73.9°C). The temperature should be taken with a food thermometer in the thickest part of the meat. It is important to note that the temperature should be taken in the center of the meat, not the edges.
How To Cook Venison Jerky To The Right Internal Temperature
The best way to ensure that venison jerky is cooked to the right internal temperature is to use a thermometer. However, a typical method would be to cook it at a temperature of 275°F (135°C) for 1/2 to 2 hours.
It is also important to keep in mind that the internal temperature of venison jerky will continue to rise after it is removed from the heat source. Therefore, it is important to remove the venison jerky from the heat source when the thermometer reads 165°F (73.9°C). This will ensure that the venison jerky is cooked to the right internal temperature.
Why Is Internal Temperature Important?
Cooking food to the right internal temperature is essential for food safety. Bacteria can cause foodborne illness when food is not cooked to the right temperature.
Venison Jerky is particularly susceptible to foodborne illness because it can contain higher levels of bacteria than other meats. Therefore, it is important to ensure that venison jerky is cooked to the right internal temperature in order to avoid foodborne illness.
When Cooking Venison Jerky, It Is Important To Keep The Following Tips In Mind:
– Trim away any fat from the meat before slicing it into strips
– Use a sharp knife to slice the meat into even strips
– soak the strips in a marinade for at least 4 hours (but overnight is best) before dehydrating
– dehydrate at a low temperature (around 145 degrees F) for best results
– check the jerky periodically during dehydrating to make sure it isn’t drying too quickly or becoming too dry
Venison Jerky Recipes
Recipe 1. Venison Jerky Chili
1 lb venison jerky, diced
1 can red kidney beans
1 can diced tomatoes
1 small onion, diced
1 green bell pepper, diced
1 tsp chili powder
1 tsp cumin
1 tsp garlic powder
1. In a large pot, combine all ingredients except venison jerky.
2.Bring to a boil, then reduce heat and simmer for 30 minutes.
3. Add venison jerky and simmer for an additional 10 minutes.
4. Serve with shredded cheese and sour cream, if desired.
Recipe 2. Venison Jerky Fried Rice
1 lb venison jerky, diced
2 cups cooked rice
2 eggs, beaten
1/2 small onion, diced
1 garlic clove, minced
1 green onion, diced
1/4 cup soy sauce
1. In a large skillet, heat oil over medium-high heat.
2. Add eggs and scramble until cooked. Remove from skillet and set aside.
3. Add onion, garlic, and venison jerky to the skillet and cook until the onion is translucent.
4. Add rice and green onion, and cook for 2-3 minutes until heated through.
5. Add soy sauce and eggs, and stir to combine.
6. Serve hot.
1. Cracked Pepper ’N Garlic Venison Jerky. (n.d.). Virginia DWR. https://dwr.virginia.gov/recipes/cracked-pepper-n-garlic-venison-jerky/#:~:text=Set%20the%20smoker%20to%20200,temperature%20reaches%20165%20degrees%20F.