Anybody can own a couple revolvers, it takes a genius to develop the best jerky cure in the world.
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Let's talk jerky....
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2001gmc
Member
Walmart.com: Nesco / American Harvest Jerky Spice Works - 6 Pack Original Flavor: Appliances
I use that from Walmart its for ground meat. I use venison but have done just hamburger from the store. Get leanest burger you can find. I use jerky blaster from bass pro works out good for me and really good taste. I can make really good jerky in about 6hrs.
I use that from Walmart its for ground meat. I use venison but have done just hamburger from the store. Get leanest burger you can find. I use jerky blaster from bass pro works out good for me and really good taste. I can make really good jerky in about 6hrs.
bill2000
Member
OK, resurrecting this thread again. Santa left a dehydrator under my tree. Probably sick of replenishing my supply with expensive store bought stuff. Not that I'm complaining as I figure to dramatically increase my intake now.
A quick glance at the manual (I know...20 demerits) suggests cooking in oven for a while then finishing in the dehydrator. other recipies call for the whole process to be done with the dehydrator. Educate me please. Any other tips will be appreciated.
A quick glance at the manual (I know...20 demerits) suggests cooking in oven for a while then finishing in the dehydrator. other recipies call for the whole process to be done with the dehydrator. Educate me please. Any other tips will be appreciated.
Old friend of mine had a ilittle smokehouse, and made all his family's bacon, ham, and both beef and venison jerky. His venison jerky was probably on some gov't controlled substance list--it was unbeatable and addictive. I was thrilled once when he made me .nearly a pound of it. Unfortunately for me, he also worked in revenge for my having dropped a 24" oak tree on his lunch box--he had jerked a bunch of deer liver and slipped the strips into the venison. For a minute I thought something had crawled into my mouth and died; then I started wishing that something had, just to kill the jerked liver flavor.
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VaTom
Member
I use recipe that came with my unit. Use London Broil and slice paper thin. Marinade over night. No need to pre cook. The leaner the meat the better.
Firesticks
Member
I grind all my meat in my LEM grinder then ad the cure and spices. I roll it out between 2 sheets of waxed paper until it is about 3/16" thick. Into the oven it goes. 200 degrees with the door cracked open. Once dried I let it cool and cut into strips. Folks love it. No matter the cut of meat it is tender enough even older folks can eat it. When processing a deer I grind all my meats at the same time but don't add fat to the jerky meat. Lean meat is the best as fat does go rancid given enough time. Store bought cure I use Hi Country jerky spice or Hi Mountain. Both are pretty good. Hi Country is out of Lincoln. MT. Hi Mountain is based out of Riverton, WY
I love beef jerky. I need to give this DIY thing a try.
VaTom
Member
Once you make your own the store bought just doesn't satisfy. It is labor intensive but aren't all good things. Go for it.
CAJUNLAWYER
Member
Last I bought a pound it was $16 so that works out to $1 per oz. I doubt one can make it cheaper when you factor in the time, etc Bourgeois meat market is their name. Boudoin is pretty good as well, but I prefer Legnons in New Iberia for Boudoin.
sureshotbob
Member
bill2000
Member
Guess I'll start with a london broil and do it up in teriyaki. Plan to stick it in the freezer for a short while to allow for an easy thin 1/8" cut.
Instructions say high for 3 hours then medium till dry. they give a wide time range 6-15 hrs. that seems weird.
They also recommend periodic dabbing up juices released while drying. Does any of this seem out of whack to you experts?
Instructions say high for 3 hours then medium till dry. they give a wide time range 6-15 hrs. that seems weird.
They also recommend periodic dabbing up juices released while drying. Does any of this seem out of whack to you experts?
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Time to dry out the meat depends on the thickness,
type of meat used and how cut per the grain of tissue
plus the humidity in your area along with the surrounding temperature.
Lots of little things that go into smoking meats, just right.
My elec. smoker can do two 25 pound turkey breast........
plus ribs, if I run out of wild game.
type of meat used and how cut per the grain of tissue
plus the humidity in your area along with the surrounding temperature.
Lots of little things that go into smoking meats, just right.
My elec. smoker can do two 25 pound turkey breast........
plus ribs, if I run out of wild game.
shouldazagged
Absent Comrade
My son, a serious hunter of Pennsylvania deer and geese, recently acquired a dehydrator. He's made a lot of venison jerky, and plans to try making it with goose as well. But he also does something I would never have thought of. He makes pork jerky with a hot lemon curry marinade. Sounds weird to me, but he and his family like it.
Texas Star
US Veteran
Can anyone distinguish between American jerky and the South African biltong? Both are dried meat with spices.
I've had only bad jerky and no biltong.
Biltong is a trail food, not something that you'd find at a braai, like a BBQ. I've read that the best is relatively soft and has a pink center. The Dutch-descended Afrikaaners/Boers have made it for hundreds of years, mostly from wild game meat.
And someone who knows what he's doing is welcome to discuss pemmican, too.
I've had only bad jerky and no biltong.
Biltong is a trail food, not something that you'd find at a braai, like a BBQ. I've read that the best is relatively soft and has a pink center. The Dutch-descended Afrikaaners/Boers have made it for hundreds of years, mostly from wild game meat.
And someone who knows what he's doing is welcome to discuss pemmican, too.
Alton Brown had a recipe on Good Eats, which was dried using a big exhaust fan and a stack of paper furnace filters - no heat. I have never tried it, but is on the TODO list sometime.
He had an explanation of why you should not use heat to dry the meat, but I don't remember what it was.
He had an explanation of why you should not use heat to dry the meat, but I don't remember what it was.
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