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Post by kjrackmaster on Sept 28, 2006 20:33:34 GMT -5
Hey guys i need some more advice on jerky making. Last year i used prime mussle cuts and sliced them about 1/4 inch thick. I used some packaged mixes and i really wasn't too impressed with what i got. We don't have a dehydrator...we used a big cooker. I don't ground up my meat either....just use the slicer and call it quits. Can u give me some advice on better mixes or theories of doing it? And while ur at it can u give me cooking temps and times too?
Thanx!
Kyle
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Post by Decatur on Sept 29, 2006 6:39:22 GMT -5
Jerky
5 pounds venison -- sliced thin
3 3/4 tsp. salt
1 1/4 tsp. pepper
5 Tbs. brown sugar
5 cloves garlic
10 Tbs. Soy sauce
2 1/2 tsp. liquid smoke
2 1/2 tsp. tobasco sauce
5 Tbs. worcestershire sauce.
Marinate venison in brine 2 days, in refrigerator. Bake at 140 degrees for 8 hours, or until desired dryness. Use toothpicks to hang from oven/smoker racks. You can cook more at a time if you hang them.
P.S.-Poor color choice for your post BTW. ;D
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Post by Decatur on Sept 29, 2006 6:43:59 GMT -5
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Post by jstalljon on Sept 29, 2006 6:46:16 GMT -5
When using cuts of meat as opposed to ground....I marinate for AT LEAST 24 hours....sometimes 2-3 days.
I like to cut mine a little smaller than 1/4" thick, and I personally cut across the grain so it's not as stringy.
I either do mine in the dehyrdator or in the smoker, but used to do it in the oven. The lowest my oven would go was 170....so I'd stick a wooden spoon in the door to keep it cracked and in the 150 range....check it after about 5 - 8 hours. Obviously the thinner you slices it the faster it dries. It's done when you bend it and it starts to fracture.
DON"T over cook it....you'll have a dry, powdery mess that tastes lousy.
I make with both ground and cut meats, and have grown a prefernce for the ground. You can find "jerky guns" very cheap on-line, and not as labor intensive in my opinion. Don't be afraid to play around with spices either.
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Post by DEERTRACKS on Sept 29, 2006 9:00:23 GMT -5
Marinate slices in a "liquid" such as Dale's Steaksauce, Liquid Smoke, Worchester Sauce etc.... in a sealed container in the fridge for 24 hrs. Every few hours rework the batch so all of the strips are evenly marinaded as the liquid settles in the bottom of your container.
Place in dehydrator until dry & rubbery in texture.
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Post by chicobrownbear on Sept 29, 2006 20:19:44 GMT -5
my favorite dehydrator is two cookie drying racks nested into two cookie sheets placed in the oven. I'll post my jerky making process with pictures asap...
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Post by greenhunter111 on Oct 24, 2006 21:45:32 GMT -5
Venison Jerky Marinade
¼ Cup:……orchestershire Sauce ¼ Cup:………Soy Sauce
1 Tsp:……….Liquid Smoke
1 Tsp:……….Garlic Powder
1 Tsp:……….Black Pepper
1 Tsp:……….Salt
1 Tbsp:……...Vinegar
1 Tbsp:………Meat Tenderizer Powder
1 Tbsp:………Chili Powder
2 Tbsp:………Tiger Sauce
2 Tbsp:………Lemon Juice
3 Tbsp:………Brown Sugar
2 Lbs:………..Venison Strips
I heat the marinade in the microwave so that the brown sugar dissolves well.
Marinade meat for 24 hours. Flip the container every 4-6 hours to keep marinade moving in all the meat.
then place strips in the dehydrator until dry, but not brittle like treebark.
2 lbs. of meat will yield ¼ to ½ lb. of Jerky.
YOU WON'T BE ABLE TO KEEP YOUR FRIENDS AWAY FROM YOUR JERKY!
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Post by buckeater on Oct 25, 2006 20:42:51 GMT -5
i slice mine about about 1/4 give or take. use a marinade called moores marinade. get it at walmart. but lately have not been able to find it except their website (cheaper there anyway). put in dehydrater for about 6 hours(give or take for thin or thick pieces) and your ready to enjoy. everbody likes it the big zip lock bag doesnt stay filled for more than a few days. and to make it a lil warm just add some cheyanne pepper, not to much though you have to watch that stuff
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Post by hunter480 on Oct 27, 2006 20:01:58 GMT -5
When using cuts of meat as opposed to ground....I marinate for AT LEAST 24 hours....sometimes 2-3 days. I like to cut mine a little smaller than 1/4" thick, and I personally cut across the grain so it's not as stringy. I either do mine in the dehyrdator or in the smoker, but used to do it in the oven. The lowest my oven would go was 170....so I'd stick a wooden spoon in the door to keep it cracked and in the 150 range....check it after about 5 - 8 hours. Obviously the thinner you slices it the faster it dries. It's done when you bend it and it starts to fracture. DON"T over cook it....you'll have a dry, powdery mess that tastes lousy. I make with both ground and cut meats, and have grown a prefernce for the ground. You can find "jerky guns" very cheap on-line, and not as labor intensive in my opinion. Don't be afraid to play around with spices either. I bought the jerky gun and dehyrdator from Cabela`s a few years ago, but have never done anything with them. Is the jerky pretty good from the gound venison? Any tip or pointers you can give me so I don`t ruin or waste any meat? |
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Post by steiny on Nov 27, 2006 20:55:07 GMT -5
My neighbor just did a bunch of the "caulking gun" ground jerky.
I don't think it is anywhere near as good as the sliced meat.
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