Things You'll Need
- Plastic freezer bags (quart-size or gallon-size)
- Freezer paper
- Butcher tape
- Permanent marker
An enjoyable snack many deer hunters relish is venison jerky. Not only is venison jerky delicious, it is also nutritious. Prepare venison jerky carefully; ensure that the temperature during the drying process is high enough to kill any bacteria that may be present in the venison. After preparing this tasty dried meat, store venison jerky in the freezer for long-term storage or at room temperature for more immediate consumption.
Place the venison jerky into the freezer bags, filling each bag approximately three-quarters full.
Close the bags almost completely and squeeze out as much air as possible from the bags through the small opening. Seal the bags completely.
Tear off pieces of freezer paper large enough to use to wrap each bag of venison jerky individually.
Spread the freezer paper out onto a flat work surface with the shiny side of the freezer paper facing up.
Set a plastic bag of venison jerky in the center of the freezer paper. Fold two opposite edges of the freezer paper over the jerky and overlap the edges over the jerky. Place a piece of butcher tape over these overlapped edges to hold them securely. Fold in one remaining side in the same fashion that you would wrap a gift by tucking in each corner and folding the center of the paper over onto the jerky. Secure the paper with butcher tape. Repeat the same folding technique on the remaining side.
Wrap each plastic bag of venison jerky in the freezer paper in the same fashion.
Flip the wrapped jerky packages over and write the contents and the date on each package.
Freeze the venison jerky for at least two to three months. Venison jerky will store indefinitely in the freezer; however, taste may deteriorate after two to three months.
If you plan to consume the venison jerky within several weeks, simply package the meat into the plastic bags, removing as much air as possible before sealing the bags.
- If you plan to consume the venison jerky within several weeks, simply package the meat into the plastic bags, removing as much air as possible before sealing the bags.
Kathryn Hatter is a veteran home-school educator, as well as an accomplished gardener, quilter, crocheter, cook, decorator and digital graphics creator. As a regular contributor to Natural News, many of Hatter's Internet publications focus on natural health and parenting. Hatter has also had publication on home improvement websites such as Redbeacon.