Crafting the Perfect Blueberry Bourbon Venison Jerky: A Hunter’s Delight
The hunting season is here, and with it comes the perfect opportunity to transform your venison into an extraordinary gourmet snack. Forget plain jerky; this recipe infuses the sweet, tangy notes of blueberries with the robust character of your favorite bourbon, creating a unique and undeniably delicious venison jerky that will tantalize your taste buds. This guide will walk you through every step, ensuring you achieve flavorful, tender, and long-lasting homemade deer jerky.
Preparing Your Venison for Jerky
The foundation of exceptional jerky lies in the quality and preparation of your meat. Whether you’re working with fresh game from this season or the last of your freezer venison, proper handling is key. If you don’t have venison on hand, many local butcher shops or specialty meat stores now offer high-quality deer meat, perfect for this recipe.
Thawing and Trimming Your Venison
Start by thawing your venison roast in the refrigerator. If you need to speed up the process, submerging the freezer-packed meat in a bowl of cold water (changing the water every 30 minutes) in the refrigerator will accelerate thawing significantly. Always defrost meat in the refrigerator, never on the kitchen counter at room temperature, to prevent bacterial growth.
Once thawed, thoroughly rinse the deer roast under cold water. The most critical step for delicious and long-lasting jerky is to meticulously trim all visible fat and silver skin from the meat. Fat spoils much faster than lean meat, and even small amounts can significantly reduce the shelf life and quality of your finished jerky, leading to a rancid taste over time. Take your time with this step – it’s worth the effort.
Precision Slicing Techniques
Achieving uniformly thick strips is crucial for even drying and consistent texture. I prefer to slice venison by hand using an exceptionally sharp knife. If your knife isn’t razor-sharp, a clever trick is to partially freeze the roast for 1-2 hours after trimming. Wrapping the meat tightly in plastic wrap before placing it back in the freezer will firm it up, making it much easier to slice even, consistent ¼-inch strips. For more detailed guidance on achieving perfect jerky slices, explore my dedicated how to slice jerky page.
Alternatively, a jerky slicer can be an invaluable tool, especially if you make jerky frequently or process larger quantities of meat. Tools like the Weston Jerky Slicer make quick work of transforming roasts into perfectly uniform jerky strips, saving you time and effort while ensuring consistent results. While not strictly necessary, it certainly streamlines the slicing process.
The direction of your slice also impacts the final jerky’s chewiness. Slicing against the grain will result in a more tender, easier-to-chew jerky, while slicing with the grain will produce a tougher, more traditional chewy texture. Choose the method that best suits your preference.
RELATED PAGE: DOZENS OF JERKY RECIPES – CLICK HERE!!!
Crafting the Irresistible Blueberry Bourbon Marinade
The magic of this venison jerky recipe truly comes alive with its unique marinade. The combination of sweet blueberries and rich bourbon creates an exceptional flavor profile that perfectly complements the savory venison.
Blending for Optimal Flavor
For the best results, fresh blueberries are highly recommended, as they offer a brighter, more intense flavor. However, if fresh berries aren’t available, frozen blueberries can be used as a convenient alternative without significantly compromising the taste. When working with fresh ingredients like blueberries, blending them into the marinade is essential. Simply chopping them into small pieces won’t release their full flavor potential into the liquid. A blender ensures that the blueberry essence, along with the other marinade ingredients, is thoroughly emulsified and penetrates every fiber of the venison. This method guarantees a more uniform and potent flavor infusion throughout your jerky.
Combine all marinade ingredients in a blender and process until smooth. I often rely on my Vitamix for its powerful blending capabilities, but any standard blender will effectively achieve the desired consistency. The goal is to create a homogenous mixture where all the flavors are perfectly integrated.
Marinating for Deep Flavor Penetration
Once your marinade is ready, pour it into a large ziplock bag or a non-reactive bowl. Add your sliced venison strips, ensuring that every piece is completely submerged and coated by the flavorful liquid. Seal the bag or cover the bowl, then place it in the refrigerator to marinate. The ideal marinating time for venison jerky is between 6 to 24 hours. For even flavor distribution, remember to periodically mix or massage the bag every 4 hours or so, ensuring all strips get equal exposure to the marinade.
After the marination period, remove the meat from the refrigerator. Transfer the jerky strips to a colander to drain any excess marinade. The meat will only absorb so much liquid, and removing the excess is crucial for proper drying. Following this, pat the strips thoroughly dry with paper towels. Removing surface moisture will significantly reduce drying time and help prevent spoilage during the dehydration process.
Drying Your Blueberry Bourbon Jerky
With your venison perfectly marinated and drained, it’s time to transform it into delectable jerky. You have several options for drying: a food dehydrator, a conventional oven, or a smoker. Each method offers slightly different results, but all can produce excellent jerky.
Choosing Your Drying Method
Food Dehydrator: This is my preferred method for consistency and ease. My Excalibur Dehydrator works wonderfully for achieving perfectly dried jerky. Arrange the strips on the dehydrator trays, ensuring they don’t overlap to allow for optimal airflow. Set the temperature to 160-165°F (71-74°C).
Conventional Oven: If you don’t have a dehydrator, your oven can do the job. Preheat your oven to its lowest setting, typically around 170°F (77°C). Place the jerky strips on wire racks over baking sheets to allow for air circulation. Prop the oven door open slightly with a wooden spoon to let moisture escape. This is crucial for dehydration rather than cooking.
Smoker: For an extra layer of smoky flavor, a smoker is an excellent choice. Maintain a low temperature, ideally between 160-180°F (71-82°C). Use a mild wood chip like apple or cherry to complement the blueberry and bourbon flavors without overpowering them. Place the jerky on racks, ensuring good airflow. The smoking process will typically take longer than dehydration due to the lower, more variable temperatures.
Regardless of the method, drying times will vary based on meat thickness, humidity, and the specific equipment used. For detailed, step-by-step instructions on utilizing each of these methods, refer to my comprehensive How to Make Jerky page.
Determining When Your Jerky is Perfectly Done
Knowing when your jerky is finished is a skill that comes with practice, but there are clear indicators to guide you. Begin testing your jerky around the 3-4 hour mark, especially if using a dehydrator or oven. Smoked jerky may take longer, typically 6-9 hours.
The Bend and Crack Test
To test for doneness, remove a piece of jerky from your dehydrator, oven, or smoker and allow it to cool to room temperature for about 5 minutes. This cooling period is important because jerky will firm up as it cools. Once cool, bend the jerky strip in half. It should bend and show cracks, but crucially, it should not snap cleanly in half. If it breaks, it’s likely over-dried. If it feels soft and simply bends without cracking, it needs more time.
Another excellent indicator is the appearance of white fibers within the meat when you tear or bend a piece. These visible fibers confirm that the meat is properly dehydrated. If the jerky isn’t quite ready, continue drying for another hour and repeat the test until it passes. My jerky typically finishes within 4-6 hours in a dehydrator or oven, and 6-9 hours in a smoker. For this particular recipe, using my dehydrator at 165°F, it took approximately 4.5 hours to reach perfection.
The resulting blueberry bourbon venison jerky is a delight. It boasts a mild, well-balanced blueberry and bourbon flavor that enhances the venison without overpowering it. I appreciate that the alcohol taste isn’t overly dominant, allowing the natural sweetness of the blueberries and the subtle richness of the bourbon to shine through. It’s a truly sophisticated jerky experience.
A Happy Coincidence: The Bourbon Connection
Just days before finalizing this recipe, I found myself on a road trip through Kentucky, visiting my sisters. Serendipitously, I spotted a sign for the Buffalo Trace Distillery, just 20 minutes away. As a huge fan of their bourbon – which I had specifically used in this very jerky recipe – I couldn’t resist stopping for a tour. The timing felt almost fated!
The distillery buildings, many of which date back to the 1800s, offered a fascinating glimpse into bourbon-making history. The tour was a fantastic experience, culminating in a memorable tasting session that perfectly capped off the visit. Naturally, I couldn’t leave without grabbing a fresh bottle of their exquisite bourbon for later enjoyment, perhaps alongside another batch of this delicious jerky.
Storing Your Homemade Jerky for Freshness
Once your delectable blueberry bourbon venison jerky is complete, proper storage is essential to maintain its freshness and extend its shelf life. For optimal longevity, especially for homemade jerky without preservatives, airtight containers are key. Using curing salt in your marinade can also significantly help in preserving the jerky and preventing bacterial growth.
I’ve compiled a detailed guide on storing jerky, offering comprehensive steps and tips to ensure your homemade creations stay delicious for as long as possible. Be sure to check it out for more in-depth information!
Essential Pro Tips for Jerky Making:
- **Trim All Fat:** Always remove all visible fat and silver skin from the meat before marinating. This is the single most important step for extending the shelf life of your finished jerky, as fat is prone to spoilage.
- **Utilize Curing Agents:** Incorporate curing salt or celery juice powder into your marinade. These agents are vital for preserving the jerky, enhancing its safety, and significantly extending its shelf life.
- **Address Gamey Flavor (Optional):** If you find venison’s natural “gamey” flavor too strong, consider pre-soaking the meat for a couple of hours in a mixture of 2 cups water and 1 cup apple cider vinegar. This can help to mellow out the gamey notes.
- **Fresh vs. Frozen Blueberries:** While fresh blueberries offer the best flavor, frozen blueberries can be used interchangeably if fresh ones are not available. Ensure they are fully thawed before blending into the marinade.
For more in-depth instructions on how to dry your jerky using various methods, be sure to visit my page on Jerky Making Methods.
Blueberry Bourbon Deer Jerky
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Pin Recipe
Ingredients
Lean Meat
- 1 lb Venison or Beef Roast
Marinade
- ½ cup bourbon
- ¼ cup apple cider vinegar
- 3 tablespoon worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon black pepper
- 3 tablespoon brown sugar
- 1 ½ teaspoon kosher salt
- 1 cup blueberries
- ¼ teaspoon curing salt (optional)
Equipment
Instructions
- Trim all visible fat and silver skin from the venison or beef roast. For easier slicing, place the meat in the freezer for 1-2 hours to partially freeze/firm it up.
- While the meat is chilling, combine all marinade ingredients (bourbon, apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, black pepper, brown sugar, kosher salt, blueberries, and optional curing salt) in a blender. Blend until the mixture is completely smooth and all ingredients are fully incorporated. Transfer the marinade to a large ziplock bag or a non-reactive bowl.
- Remove the partially frozen meat from the freezer. Slice it into uniform ¼-inch strips. Slice against the grain for a more tender chew, or with the grain for a chewier jerky. For additional tips on slicing techniques, refer to my jerky slicing guide. I used my Weston Jerky Slicer for precise, consistent cuts.
- Add the sliced venison or beef strips to the marinade in the ziplock bag or bowl. Ensure all meat strips are fully submerged and coated. Seal the bag or cover the bowl and marinate in the refrigerator for 6-24 hours. For even flavoring, mix or massage the bag every 4 hours or so.
- After marinating, remove the meat from the refrigerator and drain off all excess marinade using a colander. Pat the jerky strips thoroughly dry with paper towels to remove any surface moisture.
- Arrange the dried jerky strips on your dehydrator trays, oven racks, or smoker racks, ensuring no pieces overlap. Dry using your preferred jerky making method. For this recipe, I used my Excalibur Dehydrator and dried the jerky for approximately 4.5 hours at 165°F (74°C). For detailed instructions on various drying methods, visit my How to Make Jerky page.
- Test for doneness by allowing a piece to cool for 5 minutes, then bending it in half. The jerky is finished when it bends and cracks but does not break cleanly in half. You should also observe white fibers appearing when the jerky is bent or torn.
Pro Tips
- Trim all fat from the meat before marinating for longer lasting jerky once it’s finished drying
- Use curing salt or celery juice powder to extend the life of the jerky
- Pre-soak venison for a couple hours in 2 cups water and 1 cup vinegar to remove ‘gamey’ flavor
- Frozen blueberries can also be used if no fresh are available