|
|
Post by bigballer on Dec 14, 2010 13:21:01 GMT -5
Okay bringing this back up so that we can discuss.. I just ordered a dehydrator that should be in this week. Shot a doe last night and am letting her hang. What I want to know if how you guy's slice your meat so thin? Do you just cut it up thin after processing it or do you freeze it and send it through a meat cutter? I'm planning on getting one more doe before the season is out and I'm up to trying both way's ground and sliced. I figure the ground will soak the mix up better but since I've not done it before I guess I will learn. I've got some high mountain mix's from Gander to use but will put some thought to some other recipies if yoiu guy's are willing to give some up. Left see your guy's set ups...  Got some pic's or recipies would like to hear them.. And want to make sure but plan to only use meat and no fat. Just checking on that. Thanks BB |
|
|
|
Post by countrystyle56 on Dec 14, 2010 15:31:28 GMT -5
Best buy I have had in my 20 years of deer processing was a meat slicer! You can get them for 60 bucks from cabelas now. They take all the work out of cutting jerkey and you can slice it as thick or thin as you want! Find a good marinade and let it soak for 24 hours then dehydrate for 10 hrs and you will be the envy of your co-workers!lol
|
|
|
|
Post by jabba on Dec 14, 2010 17:27:42 GMT -5
Yep. I bought a commercial Hobart Meat slicer for $40 on Craigslist. The thing weighs 100 lbs and is a pain in the ass to move around, but it's NICE when you put meat on it with just some ice crystals still in it. Makes good jerky and GREAT venison philly cheese steak meat too. That's my new favorite deer meal.
Jabba
|
|
|
|
Post by Hoosier Hunter on Dec 14, 2010 21:08:23 GMT -5
|
|
|
|
Post by drs on Dec 15, 2010 6:29:26 GMT -5
I once ground up a Deer round roast, not adding any fat or anything but seasonings, as per the instructions on the package. Placed them in the dehydrator, but I must have made them too thin as the jerky turned out a bit crumbly.
|
|
|
|
Post by bigballer on Dec 15, 2010 7:01:05 GMT -5
Well I have a slicer. And a jerky gun. So I will be able to make it both way's. But was wondering if you guy's slice it frozen or not? Which is the easiest? Right now that small little doe I shot will hang for a few day's and when I process her I didn't know if I needed to freeze the meat and cut it frozen or just wash it and cut it right after I process it. New to the jerky making. But want to experiment a little. Thanks for the answers guy's... Keep them coming. All info is appreciated.. BB |
|
|
|
Post by Hoosier Hunter on Dec 15, 2010 7:20:35 GMT -5
Hard froze is tough to slice. Semi froze is best. However mine was from a fresh deer so it was thawed and I had no problems.
|
|
|
|
Post by parson on Dec 15, 2010 11:20:00 GMT -5
I've used the Nesco, American Harvest, Original jerky seasoning for several years now, and it is the best that I have found. It's usually available at Walmart and Meijer's.
I do add about 1 Tblspn. of brown sugar per pound of ground meat, as well as cayenne pepper, but used alone this seasoning mix is very good.
As HH said, semi-frozen is the easiest to slice.
|
|
|
|
Post by irishhunter on Dec 15, 2010 22:05:43 GMT -5
Bed Bath and Beyond had a comercial slicer on sale for 130.00 bucks , they regulary have 20 percent off coupons in the paper every sunday. Its a nice slicer , my buddy bought it and loves it.. Dont ask me how I know it was there. If I do it by hand I slice it semi frozen then put between two peices of wax paper and pound it to desired thickness- its alot of fun |
|
|
|
Post by danf on Dec 16, 2010 19:37:18 GMT -5
Marinade, marinade, marinade. I usually slice mine up, and put meat, spices, liquid (make sure you have enough liquid!) all in a ziploc bag. Put the bag in the fridge and marinate for a WEEK, turning and smushing the bag twice per day.
|
|
|
|
Post by bigballer on Dec 17, 2010 6:35:38 GMT -5
Okay I got the stuff from Gander last night. And I know my mom has used this stuff before but was supprised that it's just a powder mix with no liquid at all... Does anyone else use this stuff? Do you add some liquid to it. Like soy, wish, or liquid smoke?  Just wondering. I'll be doing this tomorrow if all goes well. BB |
|
|
|
Post by drs on Dec 17, 2010 6:47:25 GMT -5
Okay I got the stuff from Gander last night. And I know my mom has used this stuff before but was supprised that it's just a powder mix with no liquid at all... Does anyone else use this stuff? Do you add some liquid to it. Like soy, wish, or liquid smoke? Just wondering. I'll be doing this tomorrow if all goes well. BB You might mix-in a little Brown Sugar to cut the saltiness. Don't over dry & good luck with your jerky! |
|
|
|
Post by Hoosier Hunter on Dec 17, 2010 7:35:18 GMT -5
The LEM powder mix I use calls for 1 cup of water per pound of meat. But I'm sure every brand is different.
|
|
|
|
Post by bigballer on Dec 17, 2010 8:48:01 GMT -5
Well I read most of it and didn't see anything that said to add any liquids... LOL I went out yesterday and bought two differen't liquid smokes and some other liquids thinking I would need them and now I don't... LOL.. So think I'm going to try a little of some other mix's I've seen on here...
The package I got from Gander is for 5 different types... Do you guy's think I could make all five at one time and put in the dehydratore at one time or should I do them seperate so that the taste and smells don't jump from one kind to the next? Or should that not be a big deal?
BB
|
|
|
|
Post by Hoosier Hunter on Dec 17, 2010 13:58:13 GMT -5
Got a Rural King near you? They have a good selection as well.
|
|
|
|
Post by 36fan on Dec 22, 2010 13:54:12 GMT -5
Well I read most of it and didn't see anything that said to add any liquids... LOL I went out yesterday and bought two differen't liquid smokes and some other liquids thinking I would need them and now I don't... LOL.. So think I'm going to try a little of some other mix's I've seen on here... The package I got from Gander is for 5 different types... Do you guy's think I could make all five at one time and put in the dehydratore at one time or should I do them seperate so that the taste and smells don't jump from one kind to the next? Or should that not be a big deal? BB the first time I made jerky, I got one of the Hi-Mountain variety packs - GOOD STUFF!!!! If you look inside the pamphlet, under where it tells you the mix ratio of mix and cure to meat, it says to add a 1/4 cup of ice water per lb of meat, then add the mix and stir. You don't 'need' the liquid smoke, but it does add additional flavor. If you've got it, go ahead and use it! Add it after the water, but before the seasoning mix. |
|
|
|
Post by parson on Dec 23, 2010 15:24:24 GMT -5
I always dissolve the dry ingredients in warm water prior to mixing with the meat. That allows me to be sure there are no clumps that do not get mixed.
|
|
Got some pic's or recipies would like to hear them.. 
Just wondering. I'll be doing this tomorrow if all goes well. 