How Long To Marinate Deer Jerky
Jerky is one of the greatest dishes to make from venison, but getting the marinade right is crucial to its success.
The ideal time to marinade deer meat for jerky is between 12-24 hours.
However, there is a lot more to understand and much of this depends on the cut you are using, as well as the marinade.
Why Deer Meat Marination Time Matters
Marinating venison for jerky plays a crucial part in the finished flavor and texture of the jerky.
If you get the time wrong the jerky can be underflavored, tough, mushy, or too intensely flavored.
The chemical reactions during marination
Marinating meat is nothing more than using ingredients to induce a chemical reaction to improve texture and flavor.
These chemical reactions vary according to the ingredients used:
| Mechanism | Ingredients | Action |
| Acidic Breakdown | Vinegar, citrus juices (like lemon or lime), wine, and yogurt | Acids in the marinade denature the protein structure in meat. This partial denaturing can help in tenderizing the surface of the meat. However, if meat is exposed to acids for too long, it can become too soft and mushy, especially on the exterior. |
| Enzymatic Action: | Pineapple, papaya, kiwi, and ginger | These ingredients contain enzymes (like bromelain in pineapple and papain in papaya) that break down proteins and can significantly tenderize meat. However, similar to acids, excessive exposure can overly soften the meat or give it an undesirable texture |
| Osmosis | Salt, sugar, and soy sauce | These ingredients can draw water out of cells in meat (osmotic effect), concentrating the flavors inside. Additionally, salt can help proteins in meat to unwind (denature) and then link together, which can retain moisture during cooking, resulting in juicier meat. |
| Flavor Infusion: | Herbs, spices, garlic, onion, etc. | The longer meat sits in a marinade, the deeper these flavors can penetrate. However, most flavor compounds are too large to go very deep, so they mostly influence the surface layers of the meat. |
| Fat and Emulsification: | Oils and fats | Fats can carry fat-soluble flavors from ingredients like garlic, herbs, and spices into the meat. They also promote even cooking and can add juiciness and flavor. In some cases, an emulsification can be formed (like when oil and vinegar are mixed), ensuring a uniform mixture that coats the meat evenly. |
| Maillard Reaction and Caramelization Enhancement: | Sugars and amino acids | When meat is cooked, especially at high temperatures, sugars and amino acids can react to form complex flavor compounds in what is known as the Maillard reaction. Marinades with sugar can enhance this reaction, resulting in a tastier crust or surface on the meat. |
| Antioxidative Action: | Rosemary, thyme, and certain spices | Some herbs and spices can act as antioxidants, reducing the risk of harmful compounds forming during cooking, especially in grilled or charred meats. |
How deer meat differs from other meats in its marination needs
Venison is not like other commercial-bought meat and needs to be treated differently.
Lower Fat Content:
- Venison is leaner than most commercially raised meats. This lack of intramuscular fat means it can dry out faster and may not have the natural “juiciness” or tenderness that comes with fattier cuts.
- Implication for Marination: Marinades with some fat content can help introduce external moisture and fat, ensuring that the venison doesn’t become overly dry when cooked or made into jerky. It also helps in carrying fat-soluble flavors deep into the meat.
Gamey Flavor:
- Wild deer eat a diverse diet, leading to a unique, gamey flavor in the meat, which some people love and others find strong.
- Implication for Marination: The right marinade can help balance or mask this gamey taste, depending on personal preference. Ingredients like red wine, juniper berries, or rosemary are often used with venison to complement or offset its distinct taste.
Denser Muscle Fiber:
- As wild animals, deer are typically more active than farm-raised animals, leading to denser muscle fibers.
- Implication for Marination: Marinades that include acidic components (like vinegar or citrus juices) or enzymes (like those from papaya or pineapple) can help tenderize these dense muscle fibers. However, care should be taken to not over-marinate, as venison can become mushy.
Understanding these processes and reactions helps to understand how long to marinade.
Factors Affecting Marination Time
Now that you know the different reactions taking place and how they pertain to deer meat, let’s look at other factors that contribute to the marinating time.
Thickness and cut of the meat
An obvious factor of marinating time is the thickness and the cut of meat.
Cuts like venison backstrap which are naturally tender need a shorter time than tougher cuts like sirloin.
However, the thickness of the cut also plays a crucial role.
Marinades begin working on the meat as soon as they interact, but this is known as surface interaction.
In the next 1-4 hours the marinate will begin to penetrate the meat, but will only penetrate 1/8 – 1/4 inch.
So if you slice the venison jerky thinly, you will get a quick marination in flavor, but it may still take time to break down the muscle fibers.
Desired flavor intensity
Leaving a marinade longer increases the intensity of the jerky flavor.
However, you must be aware of the other chemical reactions that I have mentioned above.
Choose the right ingredients that will increase the flavor but not turn the jerky mushy.
For marinades to increase flavor use osmosis ingredients, and less acidic or enzymatic ingredients.
Marinating Container
Using a vacuum to marinate can speed up the process.
Under vacuum, the air in the muscle fibers is removed, and when the vacuum is released, the marinade is drawn deeper into the meat.
This method can significantly reduce the required marination time and enhance penetration.
Short vs. Long Marination: Pros and Cons
Both short an long marinations are commonly used for marinating deer meat.
The way I like to use them is naturally tender cuts can benefit from a short marinating process.
Tougher cuts can use longer marinating times.
Let’s look at these individually
The effects of a quick 1-4 hour marination
A quick marination, spanning from 1 to 4 hours, can still have notable effects on the meat.
Here’s what you can expect within this timeframe:
- Surface Flavoring: The primary impact of a quick marination is on the meat’s surface.
Even in this short duration, the marinade can introduce robust flavors to the outer layers of the meat.
- Minimal Penetration: While the marinade will start to penetrate the meat, don’t expect it to go very deep in such a short time, especially for thicker cuts.
Typically, you might see penetration of about 1/8 to 1/4 inch.
- Mild Tenderizing: If the marinade contains acidic ingredients or enzymes (like those from pineapple or papaya), you’ll begin to see a slight tenderizing effect on the meat’s surface.
However, it won’t be overly pronounced unless the meat is very thin.
- Surface Moisture Changes: Salt in the marinade can begin drawing out moisture from the meat’s surface, starting the osmotic process.
If left for the longer end of this timeframe, this can also result in the meat reabsorbing some of this liquid along with the flavors from the marinade, leading to a juicier final product.
- Surface Browning: Ingredients like soy sauce, sugars, molasses or other dark components can alter the meat’s surface color, making it darker.
This can affect the Maillard reaction during drying, potentially resulting in better browning.
- Ideal for Tender Cuts: Thin cuts of backstrap, tenderloin, or flat iron can benefit the most from this short marination time.
They can absorb flavors more quickly due to their reduced toughness.
Benefits and potential drawbacks of marinating for 12-24 hours
When marinating deer meat for jerky preparation, the process differs somewhat from marinating other cuts for traditional cooking.
Given that jerky undergoes dehydration, the nuances in the marination process play a significant role in the final product’s taste, texture, and safety.
Benefits of Marinating Deer Jerky for 12-24 hours:
- Intense Flavor Profile: Since jerky is dehydrated, flavors concentrate. A longer marination allows a deeper flavor infusion which can result in a richer taste.
- Safety: Marinating can introduce acidic conditions or certain preservatives like salt and sugar that can reduce bacterial growth. Given that deer meat can have microorganisms, this is especially beneficial for jerky.
- Texture Refinement: Deer meat can be quite lean. Extended marination can help break down tough fibers and proteins, resulting in a more palatable jerky texture.
- Moisture Reduction: Extended marination can help initiate the process of moisture reduction, vital for jerky preparation.
- Color Development: Marinades with dark ingredients like soy sauce, Worcestershire sauce, or certain spices can impart a rich color to the jerky.
Potential Drawbacks of Marinating Deer Jerky for 12-24 hours:
- Risk of Over-seasoning: Given that jerky undergoes dehydration, flavors can become overly concentrated. What may seem like a balanced marinade initially can result in overly salty or spicy jerky.
- Texture Concerns: Over-marination, especially in very acidic solutions, might lead to deer meat becoming too tender or even a bit mushy before dehydration, resulting in a jerky texture that’s not as chewy or firm as desired.
- Potential for Waste: Extended marination may require more marinade for effective coverage, leading to potential waste.
- Safety Considerations: If the marinade isn’t acidic or salty enough to inhibit bacterial growth and the meat isn’t marinated in the refrigerator, there could be safety concerns.
- Loss of Natural Deer Flavor: One of the joys of deer jerky is the unique venison taste. Over-marination might overshadow this distinct flavor with the marinade’s elements.
When marinating deer meat for jerky, it’s essential to find a balance that ensures safety, offers the desired flavor, and preserves the quality of the meat. Always take into account the lean nature of venison, its inherent flavor, and the concentration of flavors post-dehydration.
Venison Jerky Marinating Times
| Type of Cut | Ingredients | Regular Marination Time | With Vacuum Marination |
|---|---|---|---|
| Tender Cuts | Acidic and Enzymatic | 2-6 hours | 1-4 hours |
| Tender Cuts | None (or non-acidic/enzymatic) | 4-12 hours | 2-8 hours |
| Tough Cuts | Acidic and Enzymatic | 12-24 hours | 8-18 hours |
| Tough Cuts | None (or non-acidic/enzymatic) | 16-36 hours | 10-24 hours |
