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Anybody make their own jerky?
Ox190
Member Posts: 2,782 ✭✭
Just curious as to some good cures or recipes and any tips on a good dehydrator?
Comments
black pepper. Into the six rack high dehydrator for as long as needed to make it dry. I take some out before it gets too dry, for a more chewy, meaty taste, and leave the rest in for the final "toughman" taste. I have one of those cheapie plastic trays stacked on each other above a heat source....think it came from wally world. Bob
Part of my first batch years ago crossed the line into the area of venison brittle. Never repeated that situation.
the good dehydo has a fan in it,trust me.
the other one i has no fan an i need to swap racks every so often
top to bottom.
u use the best cuts of deer, if you cant use the best your not killin enough meat.
1 qt Kikkoman reduced sodium soy sauce
1/2 cup red wine or Jack Daniel's
1 cup brown sugar
Red pepper flakes (if you like it spicy)
Garlic
Then I cure mine in my smoker with a combo of hickory/alder wood and as Alan Rushing said timing at the end is key. In my smoker I have to rotate the racks every few hours.
? tsp garlic powder,
? tsp seasoned salt,
2 Tbsp liquid smoke,
? cup soy sauce,
? cup Worcestershire sauce,
1 tsp onion powder,
? tsp pepper.
Mix well,
Add 3 lbs meat cut into strips.
Marinate for a day or 2 in the fridge.
Hang strips in oven, crack the door and heat to 175 degrees until it's dry but chewy, usually about 24 hours.
In the winter after a cold day, good way to warm in front of the fireplace.
Take 1/4-1/2 lb shave/chop into small pcs. add to 6 cups boiling water, voila soup base or stock.