Canning venison is a fantastic way to preserve the bounty of a successful hunting trip and enjoy delicious, home-cooked meals year-round. While pressure canning is the only safe method for preserving low-acid meats like venison, this article explores a completely different approach: oven canning for venison jerky. This isn't traditional canning in jars, but rather a method of dehydrating and preserving the meat in a manner suitable for long-term storage. Important Note: This method results in jerky, not canned venison. Always use a pressure canner for safely canning low-acid meats.
Understanding the Difference: Oven "Canning" vs. Pressure Canning
Before we delve into the oven method, it’s crucial to understand the distinction between traditional canning and what we'll be doing here. Pressure canning uses high heat and pressure to eliminate harmful bacteria like Clostridium botulinum, which can cause botulism, a potentially fatal illness. This is essential for low-acid foods. Oven "canning," or dehydrating venison into jerky, is a different preservation method entirely. It relies on removing moisture to inhibit bacterial growth. It's safe and effective for making jerky, but it will not result in the same product as canned venison.
Preparing Your Venison for Oven "Canning" (Jerky)
The success of your venison jerky depends heavily on proper preparation. Here's a step-by-step guide:
1. Selecting and Trimming the Meat:
- Choose lean cuts of venison. Fatty cuts won't dehydrate as effectively and are more prone to spoilage. Steaks, roasts, and even ground venison can be used, but consider grinding or slicing them thinly.
2. Slicing the Meat:
- For optimal dehydration, slice the venison thinly, ideally 1/4 inch thick or less. A meat slicer makes this task much easier and results in more uniform jerky.
3. Marinating (Optional but Recommended):
- Marinating enhances the flavor and tenderness of your jerky. A simple marinade might include soy sauce, Worcestershire sauce, garlic powder, onion powder, brown sugar, and your favorite spices. Allow the meat to marinate for at least several hours, or even overnight, in the refrigerator.
4. Oven Preparation:
- Preheat your oven to the lowest setting, ideally around 170°F (77°C). A food dehydrator is ideal for jerky, but a low oven temperature works well. Line baking sheets with parchment paper or a silicone baking mat to prevent sticking.
5. Dehydrating the Venison:
- Arrange the venison slices in a single layer on the prepared baking sheets, ensuring they don't overlap. Dehydration time varies depending on the thickness of the slices and your oven's performance. Check frequently, and rotate the trays halfway through. The jerky is done when it's firm and leathery, no longer sticky or moist. This can take anywhere from 6-12 hours, or even longer.
6. Cooling and Storage:
- Once the jerky is completely dehydrated, remove it from the oven and let it cool completely. Store the jerky in airtight containers in a cool, dark, and dry place. Properly dehydrated jerky can last for several months or even longer.
Tips for Oven-Dried Venison Jerky Success
- Temperature Control: Maintaining a consistent low temperature is key. Too high, and you'll cook the meat instead of dehydrating it. Too low, and it might not dry properly.
- Air Circulation: Good airflow is crucial for even drying. Consider using a fan in the oven (if safe to do so) to improve circulation.
- Checking for Doneness: The jerky should be firm, bendable, but not sticky. If it's still pliable, it needs more time in the oven.
- Storage Matters: Airtight containers are essential to prevent moisture absorption and spoilage.
Disclaimer: While this method produces delicious venison jerky, it's crucial to remember it is NOT a substitute for proper pressure canning for preserving low-acid meats. Always prioritize food safety when dealing with meat preservation. Improperly preserved venison can be dangerous. This article provides guidance for making jerky; if you want to can venison, use a pressure canner and follow established canning guidelines.
