44 Nebraskaland • December 2020
degrees until fully dried. Allow heads to cool completely
before storing them in a partially closed zip-top bag in the
refrigerator. Watch for condensation in the bag, which would
indicate that the heads were not fully dried.
Use within two weeks. Freeze for longer storage.
Fish Jerky
Jerky is a great treatment for freezer-burned fi sh fi llets or
fi sh that might not taste as good as you'd hope. My husband
caught a whole mess of bullhead catfi sh one summer, which
were unfortunately unpalatable for the table — no problem
for Fergus though. Dry boneless fi llets at 165 degrees for
several hours; dry time will vary.
Store in the refrigerator for up to 1 month. Vacuum seal
and/or freeze for long-term storage.
Deer Flank Jerky
That thin fl ap of belly meat that runs between a deer's ribs
and its hind end is called the fl ank. It's often layered with
silver skin and fat, which I don't like to run through my meat
grinder because the silver skin binds up my machine. Flank
is too gristly to make jerky for human consumption, and
the thick layers of fat are a pain to remove for slow cooking.
Fortunately, all that won't matter to your dog. The more
silver skin, the longer the chew will last.
Cut the fl ank into desired-size pieces and dehydrate at 165
degrees until fully dried. Fat is desirable, but trim off excess
layers; feeding a dog too much fat at one sitting can cause
diarrhea.
Flank jerky will keep in the refrigerator for up to 1 month.
Venison fat can go rancid quickly, so watch for that.
Organ meat should be an essential part of every dog's diet, and deer liver is fully loaded with vital nutrients. The next time you
shoot a deer, take the liver home to make chews for your dog.
