PURPOSE: Soft deer meat jerky with excellent taste, and a producing method thereof are provided to maintain the water content of the jerky in 16-20wt%.CONSTITUTION: A producing method of soft deer meat jerky comprises the following steps: thawing deer meat in a refrigerator(S110) slicing the meat, and cutting to mold the meat into a rod shape(S120) tumbling the molded meat with natural seasonings for 30-40 minutes(S130) aging the deer meat more than 24 hours(S140) high temperature drying the aged meat at 55-65 deg C for 4 hours, and low temperature drying the meat at 35-45 deg C for 10 hours(S150) and packaging the dried deer meat jerky after checking the quality(S160).COPYRIGHT KIPO 2012본 발명은 사슴육포와 그 제조방법에 관한 것으로, 더욱 바람직하게는 냉동된 사슴 원료육을 0℃~-3℃ 온도에서 해동하여 얇게 썰어서 천연양념으로 양념한 일종의 사슴육포를 제조함으로써, 휴대 및 보관을 용이하게 하여 간식 및 술안주로 사용될 수 있도록 하기 위한 것이다.
