Press Release Summary = In his deer processing classes, deer hunting expert Marty Prokop teaches which cuts of meat make the best jerky.
Press Release Body = “There are two main types of jerky,” Marty Prokop explains. “One is solid muscle or sliced jerky. The other is processed or ground meat jerky.”
A solid muscle jerky is made from a very lean cut of venison meat free from gristle. You can also substitute beef, elk, or other red meats for the venison. The most commonly used venison meat for venison jerky comes from the hind quarters or back leg of the deer, according to Marty Prokop. This particular area is called the round. The round is made up of several different muscle groups.
There are three main muscles you will use for making venison jerky: top round, bottom round and eye of round.
“These three muscle groups are virtually gristle-free and very lean,” Marty Prokop says. “These are the same muscles you would use to cut steaks from your deer. The difference would be in the way you cut the venison meat.”
“Steaks are cut against the grain of the venison meat,” Marty Prokop continues. “Jerky is cut with the grain of the venison meat. When you cut jerky meat with the grain, it produces the chewy, almost stringy, consistency people associate with venison jerky.”
The other type of venison jerky is made from ground meats and is pressed or formed.
“When making this type of venison jerky,” Marty Prokop says, “make sure you choose very lean cuts of venison meat. You will mix in a dry seasoning mix with this venison meat much like you would when making sausage.”
After your venison jerky is finished, you should never store it in a plastic bag for long periods of time unless you plan to freeze it, Marty Prokop instructs.
“A sealed bag will produce condensation and could cause your venison jerky to mold,” Marty Prokop says.
If the venison jerky does have mold on it, do not eat it, Marty Prokop warns. He says you should not even feed moldy jerky to pets, unless you want a big vet bill.
“I always suggest keeping venison jerky refrigerated,” Marty Prokop says. “This will help prevent spoilage and mold growth.”
Good luck and great hunting!
For more information http://www.marty-prokop.com
Web Site = http://www.free-deer-hunting-tips.com
Contact Details = 331 South Main Street, Suite E111 Rice Lake, WI 54868 715-868-1109 marty@free-deer-hunting-tips.com
2012
