The measurements of a stair, in particular the rise height and going of the steps, should remain the same along the stairs. The following stair measurements are important: The rise height or rise of each step is measured from the top of one tread to the next.
The next step is the drying process of the venison meat to make deer jerky. Set your home dehydrator up having a temperature control, and set at 135â°F. On a single layer, lay the strips on the drying racks again without any piece covering the other. This is to dry them uniformly at the same time.
On average, it will take four to six hours to dry the jerky in an oven. When drying in your smoker, keep the temperature close to 150 degrees. Lightly smoke jerky, because the thin venison strips can easily get too smoky and become bitter tasting. Drying times can vary from smoker to smoker. Plan on four to eight hours when using a smoker to dry your deer jerky. How to Dry Deer Jerky offers a detailed look at drying venison jerky in a dehydrator and in an oven. USDA Warning The United States Department of Agriculture Food Safety and Inspection Service warns that red meat should reach 160 degrees Fahrenheit before it's dehydrated, and poultry should be brought up to 165 degrees.