2nd Calling
Six Pointer
Anyone have some recommendations on pages or videos I could use as a solid reference for making some deer jerky this year...God willing I get one on the ground.
Slice a roast up as thin as you can. Helps if its almost frozen, but not solid.Anyone have some recommendations on pages or videos I could use as a solid reference for making some deer jerky this year...God willing I get one on the ground.
I'll give it a go...hope to get some fresh meet Thursday after the rain
If I kept mine in the dehydrator for 8-10 hours, it would turn to dust. IMO, you can't give a set time to keep it in the dehydrator. Time is going to depend on the temp your machine runs at and how thick the jerky is sliced.Papa_smurf and the others nailed it. We make more jerky than anything else Bc we eat it as a snack daily.
As tipmoose stated, a ham slicer of any kind will cut the work load in half. It takes even less time if it’s a 2 man job. One person cuts the meat off the bone and the other uses the ham slicer. I try to cut out as many tendons as possible and then use the ham slicer to shave the meat into the smallest consistent pieces as possible.
Once it’s all cut up I separate it into large plastic tub-aware containers. The key is the allegro marinade. You can use just that and soak it for a day up to a week in the fridge.
I usually add things in various amounts like onion powder, garlic powder, Cajun seasoning, sliced jalapeños , Worcester sauce, liquid smoke, hot sauce and apple cider vinegar. It all depends on ones liking and I’m constantly tweaking it.
After it’s soaked a few days I’ll drain it and pick out the jalapeños if I used them. Lay out the pieces flat on the jerky racks. I’ll then sprinkle Montreal steak seasoning on top with a Cajun seasoning or bojangles seasons if I can get it.
dehydrate for 8-10 hours depending on thickness.
If I kept mine in the dehydrator for 8-10 hours, it would turn to dust. IMO, you can't give a set time to keep it in the dehydrator. Time is going to depend on the temp your machine runs at and how thick the jerky is sliced.
I used to slice all mine paper thin. loved it like tater chips. but, everyone else likes it a little thicker.I like mine sliced thin enough to see daylight through and to snap like a tater chip. More dry is better to me.
about the only way you can ruin deer jerky is too much salt.
never made jerky the same way. just generally a soy sauce base with whatever else I find in the house at the time I'm making jerky.
In a paper bag on the counter. It doesn't last long enough to need refrigeration.Once made, what is the storage procedure?
Once made, what is the storage procedure?
I am thinkin of trying some on the smoker this year as well. I've never done it, but i'm curious to see how it would add to the flavor.I prefer to get a cure for mine, and i like the pepperoni flavoring so I typically use the Hi Mountain seasoning and cure.. and I have never gotten the results I like out of a dehydrator. I always do mine in the oven set on 200 with the door held slightly open with a wooden spoon.. couple or 3 hrs and we are done. May try to smoke some this year too.
I am thinkin of trying some on the smoker this year as well. I've never done it, but i'm curious to see how it would add to the flavor.
Paper sack is better (again assuming you used a cure) the zip lock traps moisture and can lead to moldingI just throw it in a zip-loc bag on the counter.
I've never used curing salt. never lasts long anyway.
I vac seal muscle groups and freeze. If I want jerky, just pull a chunk and slice.
those that do use curing salt. how much salt? would you avoid soy sauce due to too much salt? I'm not a huge fan of over salty.
I never have. Like I said, the jerky never sticks around long enough for it to matter. Its gone well within a week.So you guys are NOT using curing salt correct?
YepIn a paper bag on the counter. It doesn't last long enough to need refrigeration.