The Factors that Influence Your Jerky’s Drying Time
The Thickness of Your Jerky
One of the most significant factors affecting how long your ground venison takes to dry is the thickness of your jerky strips (or the flattened ground meat). Think of it like this: a thicker piece has more moisture to release, thus requiring a longer drying time. This is crucial because even if you have the most powerful dehydrator, a very thick jerky strip will retain excessive moisture that will not be good for shelf life.
Aim for a thickness that allows for even drying. Many experienced jerky makers recommend striving for a thickness that falls within a specific range. It is important that you are consistent with your thickness to ensure even drying across the batch. The thinner the jerky, the faster it will dry, but be careful not to go too thin, as you could end up with jerky that is too brittle and easily broken.
Your Dehydrator: Type and Settings
Not all dehydrators are created equal. Dehydrators vary in design and functionality, and these differences can have a substantial impact on drying time. There are two primary types: those with horizontal airflow and those with vertical airflow.
Horizontal airflow dehydrators, often found in higher-end models, tend to provide more consistent drying across all trays because the air is pushed evenly across the entire surface. Vertical airflow dehydrators, which are generally more affordable, rely on air circulating from the bottom or top, which can lead to some inconsistencies in drying, meaning you might need to rotate the trays more frequently.
Another key factor is temperature. Ground venison jerky needs to be dehydrated at a safe temperature to prevent bacterial growth. Generally, most guides recommend a temperature range. The ideal temperature balances the need for thorough drying with the need to avoid over-drying, which can result in a tough, overly dry product. Carefully follow the guidelines that came with your machine, as improper temperatures can create food safety hazards. It’s always best to refer to the manufacturer’s instructions for specific advice and recommendations for the best results.
The Meat: Preparation and Composition
The meat itself plays a crucial role. The amount of moisture in the meat significantly influences drying time. Lean ground venison is key to making great jerky. Excess fat can make the jerky spoil more quickly, and fat also doesn’t dehydrate well, leading to an undesirable texture.
How you prepare your meat also influences the drying process. Many jerky makers marinate their ground venison for hours, or even overnight. Marinating adds flavor, but it can also add extra liquid, extending the dehydration process. The spices and seasonings you use also play a role.
Environmental Conditions
The environment in which you’re drying your jerky also affects the drying time. High humidity slows down the drying process. Air circulation is also important. If the air around your dehydrator is still, moisture can linger, slowing dehydration.
Ideally, dehydrate your jerky in a well-ventilated area, away from moisture. If you live in a humid climate, you may need to extend the dehydrator time.
A Step-by-Step Guide to Dehydrating Your Ground Venison Jerky
Preparing the Meat
Start with fresh, lean ground venison. The leaner your meat, the better your jerky will be. Remove any visible fat.
Next, decide how you want to season your meat. Do you prefer a simple salt and pepper blend, or something more complex with soy sauce, Worcestershire sauce, garlic powder, onion powder, or even a touch of cayenne pepper? The options are endless. Experiment with different flavor profiles to create your signature jerky recipe.
You can mix your seasoning directly into the ground venison by hand. Gently combine the ground meat with your chosen seasonings, ensuring even distribution. You can also consider using a jerky gun or press, which helps form the ground meat mixture into even strips for more consistent drying.
Loading the Dehydrator
Once your ground venison is seasoned and shaped, it’s time to load the dehydrator. Arrange the jerky strips on the dehydrator trays, being careful not to overcrowd them. Overcrowding restricts airflow, which will significantly increase the drying time and can lead to uneven results.
Ensure there’s adequate space between the strips to allow for proper air circulation. If you are using a dehydrator with vertical airflow, you might need to rotate the trays periodically to ensure even drying.
Setting the Dehydrator
Now comes the crucial step: setting the dehydrator. Adjust your temperature setting based on the manufacturer’s instructions and the information we discussed earlier.
Monitoring the Jerky
Checking for doneness throughout the dehydration process is essential. Begin checking the jerky after several hours. This is because you will need to assess the doneness of your jerky in a way that is independent from simply knowing the duration.
Estimating Dehydrator Time
Here’s where you will begin to understand why relying solely on a specific time isn’t ideal. While a typical time range for ground venison jerky dehydration can be broad, such as needing between a couple of hours to as many as eight, this is a starting point at best. Remember, many factors play a role, and it’s more important to check for doneness than to rely on a timer.
Checking For Doneness
The key to perfect ground venison jerky is knowing when it’s done. Doneness is a combination of internal temperature and texture.
You want the finished jerky to have an internal temperature that meets food safety standards. The FDA recommends cooking meat to an internal temperature to eliminate any harmful bacteria.
The “bend test” is another great way to check for doneness. Take a strip of jerky and bend it. It should be flexible, but it should also crack without breaking completely. The texture should be slightly pliable, not too hard and not too soft.
Storage, Safety, and Troubleshooting for Your Ground Venison Jerky
Cooling and Assessing
Once the jerky is dehydrated, remove it from the dehydrator and allow it to cool completely before storing. This allows any residual moisture to evaporate and helps to prevent the jerky from becoming soggy.
Before storing, assess your jerky. Make sure all the pieces are at a similar level of dryness. If you notice any areas that are still soft, return those pieces to the dehydrator for a bit longer.
Proper Storage
Proper storage is essential for maintaining the quality, flavor, and safety of your jerky. The enemy of jerky is moisture.
Store your jerky in airtight containers. Vacuum sealing is another excellent option, especially if you plan to store your jerky for an extended period.
Jerky can be stored at room temperature for a couple of weeks, in the refrigerator for a few months, or in the freezer for much longer (up to a year or more).
Food Safety Considerations
Food safety is of utmost importance. Ensure your jerky is thoroughly dehydrated to eliminate any risks associated with bacterial growth. It is very important to ensure that every piece has met the correct internal temperature and that proper storage is followed.
Troubleshooting Common Jerky Issues
Even experienced jerky makers sometimes encounter problems. Let’s troubleshoot a few common issues.
If your jerky is too tough, it may have been dehydrated for too long. Next time, adjust the drying time, and potentially the temperature.
If your jerky is too soft, it needs more time in the dehydrator. Return it to the dehydrator for a few more hours.
Uneven drying can be caused by several factors. Overcrowding the trays, inconsistent strip thickness, or uneven airflow can all contribute. Try rotating the trays during the dehydration process. Make sure to carefully consider the thickness of your jerky strips, as well.
Mold growth is a sign that your jerky wasn’t dehydrated enough, or that it was stored improperly. If you see any signs of mold, discard the batch.
Conclusion
Dehydrating ground venison jerky is a rewarding process that allows you to create a delicious, protein-rich snack. While a general time range can be helpful, the key to success is understanding the factors that influence dehydrator time and monitoring your jerky for doneness. Checking for the right internal temperature and assessing the texture through the bend test is the most important step to perfect jerky.
With patience, practice, and a little experimentation, you’ll master the art of ground venison jerky and be able to enjoy your creations. Start experimenting today, and happy jerky making!
