Fall Time means Jerky Time!

[omarick1948]

I know some of you make Jerky year round, and the hunting season is among us, so what is your favorite method of making Jerky and favorite meat for same?

Rick

 

[shmrck1]

horner,
I will be honest here,I have used venison,
beef and pork with great success. But for consistincy I have found using Turkey
Pastrami marinated in your favorite
marinade for at least 24 hours or longer.Sliced
at 1/8"+or- is un-forgiving in the de-hydrater.
My marinade: tobasco sauce
worcestershire sauce
pepper
red pepper
salt very little
1/4c vinigar
1 tbls liquid smoke
garlic powder
celery seeds
I personally marinate for 72 hours in the frig prior to de-hydrating
snake-eyes:hmm:

 

[Black Hand]

I prefer wild game but slow elk (top round from Costco) will do in a pinch. Cut with the grain ~1/4 in thick by 1-1.5 inches wide. Sprinkle with sea salt, fresh-cracked black pepper and red pepper flake. Hang from bamboo skewers throught the oven rack (free hanging) and dry overnight on low with the door propped open. Spray the next day (when dry but still flexible) with a mixture of water, salt and hickory liquid smoke. Allow to dry and store in the freezer until needed.

 

[Stumpkiller]

I'm lazy. Cut the venison in thin strips (across the grain) soak in a mix of 50% Worchestershire Sauce & 50% Soy Sauce and hang in a low temp oven to dry. With our gas oven the pilot light & two days was good. With the current electric I leave the door ajar & give it hour long bursts at 200º morning & evening and four days of drying.

 

[smokehouseman]

My favorite is caribou, moose, or venison. Salt and pepper to taste and if you like chili again add to your taste. I like to smoke my jerky for about four hours of with hickory chips and then hang in the smoker at about 80-90 degrees until done. Don't be tempted to over smoke or over dry, and easy on the salt. :thumbsup:

 

[rafterob]

I am a certified, official Jerky taster. Please send a sample direct to my door to qualify for the Gold Seal of Approval.

 

[LittleMoe430]

Last month, I made it with a few pounds of ground goose breast. A little curing salt, garlic, pepper, sugar, worcestershire and liquid smoke mixed in and a day in the dehydrator made some excellent jerky. Even my 18-year old diva liked it. Some people slice the breasts to make it, but goose can be pretty tough. I ground the geese when they were partly frozen...worked really well.

 

[omarick1948]

Here's something for you to try, that I call "AINT JERKY"!

3 pounds Hot Dog weiners (The cheapest kind!)

Slice across into 1/2 inch sections. Put into large mixing bowl and add 1/4 tsp. black pepper, 1/4 tsp. garlic powder, pinch cayenne pepper (optional), one tabsp. liquid smoke, and 2 tabsp. and brown sugar. ADD NO SALT!

Mix well and store in frig overnight. Next day lay sections on dehydrator trays and dry for about 4-6 hours (This depends on Dehyrator used). .... Seal and freeze till ready to use!

Rick

 

[rabjr]

I used to marinate venison and do strips but prefer to put the meat through a grind now, easier on the teeth that way. :haha:

I need to look through the freezer and take some meat out to make some here soon too. It'll be the first time in 5 years I haven't sent any to Iraq so I might actually get to enjoy some myself. :haha:

 

[deforge1]

I am simple (shaddup) 1/8" thickness, some cracked pepper, smoked and dried till the consistancy of belt leather. Last forever, doesn't make you thirsty and you can eat it after a few years in the bottom of your pouch.

 

[Birdman]

Of late I have started cutting my meat for jerk in cubes instead of strips. I cut it in about one inch cubes n marinate in soy sauce over night. Drain the whole shebang off n put in yer dehydrator, dust with cracked pepper n garlic powder n maybe some cayan, dry till done.Dusting on the spices after the wet marinade lets ya taste the flavors more then when ya add them to the wet mix to start with. Cutting the meat in cubes makes it easier to put in the soup or steww pot when out on the trail and its easy to just grab a chunk or two fer chawen on instead of a long strip. Just something different idea wise I thought I'd toss out to ya all YMHS Birdman

 

[BS]

In the Recipe section, I have used the one Submitted by Bullwnkl

with these changes:

2 T garlic granules,

and no dried jalapeno pepper powder

Simple and GOOD! :thumbsup: :thumbsup: :thumbsup: