Jerky

ironsites

Why dont we have a jerky contest. Everyone who wants to enter their jerky for judgement should contact me and send me a sample. The judge really like venison.

ironsites

Anyone have a good way of making Jerky in an oven. Would love to hear any tips on it thanks

ironsites

Mines the best! (I'm very modest) Beef or deer. Want my recipe? No soaking, no preservitives (salt peter). It's actually smoked/dried. Make it on the spot at camping sites. Hunters bring me meat just to do theirs after having it done by others.OOPs- Got a call-be back!

ironsites

Yes ironsites yours is the best. Guess no one cares--- anyone? Shucks! Well I'm gonna tell ya anyway

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. *cut meat into 1/4" stripps. *make fire of mesquite (pecans good too) *salt and pepper meat. *hang in smokehouse. *place small cut wood on hot coals. *control fire by air-no fire-just smoke. *keep temp. below 120 degrees. * do this 12 hrs. * meat will continue to dry in house.Meat is not cooked-just smoked. Enjoy!!!

Free N TX

Thanks ironsites. I care.

varmit hunter

I am sure your's is the best.When you send me a sample,could you do it over pecan?With those directions you have to be from TEXAS.

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A unarmed man is a subject.A armed man is a citizen.

shane

What do you use for a smokehouse? How did you build it? What would you suggest if I wanted to build one? ( I do want to build one) Thanks,

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Sir Shane of the~Secret Select Society of Sauve Stylish Smoking Jackets~

ysacres

ShaneMy smoke house is a old refrigerator, Cut a 6 inch hole in the top, and tear out any plastic and insulaton from the inside. I punched 6 holes in the side's and put rebar through, for the racks to sit on. I like to use bricketts with pre soaked wood chips. All the cost was 6 3ft pices of rebar $5.00

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Ruger-Remington-RULE THE ROOST

ysacres

ysacres jerkey10 to 15 lbs ground game meat2/3 cup curing sugar1 tsp cardamon1 tsp marjoram1 tbsp MSG1 1/2 tsps cayenne pepper2 tbsps black pepper3 tbsps liquid smoke 2 tbsps water1/4 tsp garlic powderGrind the spices into the meat.roll it out beteween two sheets of wax paper.remove top sheet and score into strips.Bake in oven @ 150 intill pliable, 3 to 4 hrs.

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Ruger-Remington-RULE THE ROOST

ghotie_thumper

I just use the dehydrator for jerky. Cut the meat into very thin strips, salt and pepper it then fill up 5 or 6 trays at a time. Set the temp guage to 140 and let it run for about 5 or 6 hours. Sometimes I'll marinate it in Teriyaki sauce overnight prior to slicing and dehydrating. I only use the smoker for fish. I use pretty much the same technique but once in a while I'll coat the fish with Brown sugar after salt and pepper have been added. I like to use Apple wood in the smoker but alder is fine too. Must have large quantity of beer on hand prior to lighting smoker.

ironsites

Yep! I'm from Texas-down around Seguin. My smoke house is 4'x4' and 7 foot tall. All the meat is hung by strings draped over round poles up about 6'.6"The fire/coals are kept in a round 12" pan on the floor setting on bricks. Let ya know when i make some. Nieghbors all know when I make jerky as the smoke fills the air for a 1/4 mi. around. They all seem to like to visit me when they see smoke.

shane

ysacres, That smokehouse of yours is a dang good idea!!!!!!!!!!!!!!!!!!!!!!!!!and your jerky looks like it will be good too. Do you mind if I use your recipe?

travelor

For whoever hasn't heard, I spent some time earlier in life living off the land. Making jerky was one of the only ways to preserve meat in that type of situation. We got this method from a survival book, and it requires no preservatives, or refrigeration: prepare a brine solution by disolving as much salt as possible into boiling water. When the salt no longer disolves, but settles to the bottom (even after brisk stirring), then dip strips of meat cut no more than 1/2" thick, and trimmed of all fat,(fat will go ransid) into the boiling solution just till it changes. I can't describe the change to you, but you will see it happen. It only takes a few seconds. It is sort of a pickeling kinda thing. lay the meat over a grill, or hang over wires, etc., above a well built coal bed on which has been placed several chunks of would which have been soaked in water for 16-24 hours ahead of time. You have to keep the meat high enough above the heat to prevent it from cooking. and keep all covered or enclosed soas to allow the smoke to fully permiate the meat. allow just enough airflow to keep the embers going. add water soaked wood chips as nessesary. The smoking process will take several hours to complete. The salt draws the moisture out of the meat, and the idea is to get it as dry as possible. Moisture is what causes deterioration. if you want any seasoning, do it before the meat goes on the smoke, but after the brine. * meat will keep indefinately when cured in this way. any mold that might form on the surface is harmless. I'm still walking! Try these ideas also: Pemmison is a preperation used by indians to make a pallatable, sustaining, trail food with * meat as the base. Use a fork to shred the stringy meat into a fluffy mass. Add animal fat, and any high acid berries as available, and any nuts that are availabe. Mix into a thick, pasty clump, and form into bars.wrap in corn husks (wax paper works well) this preparation won't keep for more than a day or two, but will sustain life very well all by itself, and I must say, is quite a treat. Also try this: use chunks of * meat in a stew, cooked for several hours, you would never know that is was as hard as a board! Comes out better than any yankee pot roast I've ever tried....

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keep lots of extra uppers for your ar..you can change often enough to keep the thing from over heating...what ever caliber fits the moment..~Secret Select Society of Suave Stylish Smoking Jackets~

ironsites

Help yourself you'all. I cook a mean T.V. dinner too!