Make delicious jerky this hunting season with these delicious recipes

MILWAUKEE -- Hunting season means many of Wisconsinites will have an influx of fresh meat. And whether it's game or something you just bought from the store, you can turn it all into tasty jerky! Food science expert, Christina Ward, shows us how.

'The best cut for making jerky is the eye of round. Though other, less fatty cuts will work, they may yield a lower-quality jerky.

A half-frozen piece of meat is much easier to slice than raw. Try freezing your eye of round for a few hours prior to slicing.

Beef Jerky (Or Venison, whole muscle jerky)

Total Preparation Time: 4 hours over 3 days

Keeps: 4 weeks in airtight container / 1 year in freezer

Yield:  3 pounds (increases if you begin with more meat)

Note: The recipe calculations are based on 3 pounds of meat. Rarely will you make only 3 pounds of jerky. Calculate the weight of your meat after trimming and increase the marinade recipe keeping all ingredients in ratio.  The amount of salt, whether it is in the form of salt crystals or soy sauce, is critical to the curing—the reduction of the water activity.

The best cut for making jerky is the eye of round. Though other, less fatty cuts will work, they may yield a lower-quality jerky.

A half-frozen piece of meat is much easier to slice than raw. Try freezing your eye of round for a few hours prior to slicing.

Instructions: 

*Test for doneness: Jerky should appear glossy and be bendable without breaking. The longer the meat is dried, the less moisture is present and the longer it can be stored without additional preservation.

Vegetable Jerky

Total Preparation Time: 4 hours

Keeps: 6 weeks in airtight container / 1 year in freezer

Yield: Approximately 2 pounds or 12 strips

Note: The recipe calculations are based on 3 pounds of pureed vegetables. Calculate the weight of your vegetables after trimming and food processing.  You can make larger batches just increase the amount of flavor components by ratio. The amount of salt, whether it is in the form of salt crystals or soy sauce, is critical to the reduction of water activity.

Ingredients: 

Instructions: 

*Test for doneness:  Jerky should appear glossy and be bendable.

**The lowest temperature on many modern ovens in 170 degrees; if that’s as low as yours goes, it’s okay. Just check your jerky more often.

Jerky Flavor Marinades

These recipes are the amounts needed to flavor 3 pounds meat and vegetable puree.

Basic Jerky

Western Barbeque Jerky

Hot & Tangy Jerky

Mole Jerky

Jerk Jerky