I again suspect pumpkin liquor....I’m still searching for my “secret” recipe. It’s very similar to all of these with a few kinks. When I find it I’ll post it.
I again suspect pumpkin liquor....I’m still searching for my “secret” recipe. It’s very similar to all of these with a few kinks. When I find it I’ll post it.
It’s not hard, it just takes time with prep. One rule to always remember, remove as much fat/sinew as possible.
Ground jerky/snack sticks is probably the easiest and quickest, you can do all in one day. Grind, mix seasoning, put in jerky gun, squeeze on racks, dehydrate about 4 hours give or take, had batches done in less.
Sliced really depends on how consistent you can get a uniform cut but I like about 1/8 to 3/16. I find anything less than 1/8 gets too chippy. 1/4 is great it takes a little longer to marinade and dehydrate but trade off is meatier. I wouldn’t recommend thick in those stackable bottom fan dehydrator. I vacuum seal the meat and marinade. Lay as flat as possible for at least 24 hrs. Rotating and agitating a few times every so often. Drying day shake off excess liquid and lay out on my racks, sometimes sprinkle dry seasoning if I want certain things like bits of pepper or garlic etc.
Flavor is what you prefer. I like a primo jerky so I often break the taboo of slicing back straps however I won’t grind back straps unless I need it to have enough for sausage.
I’ve done vinegar base, pickle juice, OMG my mouth is on fire, etc. I never have an exact recipe because I’m usually trying something new. Can’t say I’ve made a bad batch but the worse pre made flavor packets seems to be the teriyaki. Powdered teriyaki is no substitute for liquid.
Nah slice it. And with the grain. I wanna chew that crap for week before it gives up.
Nah slice it. And with the grain. I wanna chew that crap for week before it gives up.
I get that. Some people have that preference.
I just don't most of the time. I like the taste and ease of the chew with the flavor of the ground style jerky.
ground jerky is the way to go....i'll never do sliced again......
Known for pumpkin flavored items. Hey it beats bathhouses.I again suspect pumpkin liquor....
I don't use it either. The stuff wrecks my digestive system. If it gets eaten in a week or 2, i dont see the need as long as it's stored right. If you put in a plastic bag, leave the bag open or it'll moldSo you guys are NOT using curing salt correct?
I will think of this post next spring in the midwest turkey woods while I have a snack of that wasted meat. Light, filling and yummy energy on those long walk abouts is the ticket.Jerky= waste of good deer meat!!
Enjoy!I will think of this post next spring in the midwest turkey woods while I have a snack of that wasted meat. Light, filling and yummy energy on those long walk abouts is the ticket.
It will definitely mold if you don't get it dry enough, or if it sweats in the container/bag. I learned that lesson several years ago. I took a batch off the dehydrator and put it in a ziplock bag and sealed it up, without letting it cool. The heat caused it to sweat and put too much moisture in the bag. I can't remember exactly how long it took to mold, but it wasn't that long. Ever since then when I take it off the dehydrator, I let the meat cool on a baking sheet before I bag it.Jerky will mold? How long does that take?
This is why I put mine in a paper bag.It will definitely mold if you don't get it dry enough, or if it sweats in the container/bag. I learned that lesson several years ago. I took a batch off the dehydrator and put it in a ziplock bag and sealed it up, without letting it cool. The heat caused it to sweat and put too much moisture in the bag. I can't remember exactly how long it took to mold, but it wasn't that long. Ever since then when I take it off the dehydrator, I let the meat cool on a baking sheet before I bag it.
On a side note.... if you ever "overdo" the cooking process you can put meat in a ziploc bag and add a couple pieces of white bread. The mest will pull moisture out of the bread. The bread will be like toast. You can reprat this process a few times to try and add a little moisture back to the meat.
Never tried that. I haven't had the mold problem but the one time, and ever since I let it cool completely before bagging it.This is why I put mine in a paper bag.