MyHuntingForum.com
The Camp Fire => Wild Game In The Kitchen/Campstove Cooking => Topic started by: kyhareraiser on Sep 28, 2011, 07:59:42 PM
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gonna try my luck at making some deer jerky this year and i have a few questions in which i feel i can get all the answers i need right here with you fellars ...1st..what part of the deer is best for making jerky ,#2 at what thickness do y'all slice the meat #3 what are some diffrent recipes that everyone uses to make your favorite kind.. i always have my deer ground up and make summer sausage with it..mighty tasty arround camp or while in the blind or maybe on stand but figure this year i will go with jerky..i have a dehydrator but seems like a guy told me once he dried his in the oven on 125 degreed with the door cracked a tad,,anyone do this......................help me out if you will
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I have made a lot of jerkey, Usually with A High Mountaintn Seasonings kit. I usued to put the front shoulders into jerkey Even did some hind quarter and I woke up to the fact that I was putting good steak into jerkey. I got a Jerkey shooter and grind it now, That way I use the stuff that would go into hamburger anyway. Still taste's awesome.Not wasting steak. It's quite a bit of work but well worth the reward. I dry mine in the oven on racks, Working on building a smoker this winter. I have also done the snack stick's the same way and they too are great. If you do go with the whole muscle meat you can hang the pieces from tooth picks on the oven racks and get a lot more in there. ;)
(http://i573.photobucket.com/albums/ss171/bogmanjr/P1010102.jpg)
(http://i573.photobucket.com/albums/ss171/bogmanjr/P1010103.jpg)
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NICE!
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MMMMMMM. What the heck am I doing working. :-\
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I got to make me some of them................... 8)
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OH................. I think I see a deer out the window? 8)
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I make a lot and it comes out great. I wouldn't cut the meat more than 1/4 inch, when you cut it try to cut it at an angle (45-60*) to the grain. I like mine hot and add two tablespoons of very hot sauce. I started using the box fan and filters and it comes out real good, but I use a dehydrator now. I have had it literally last a year at room temp in a bag and been fine. Here's the recipe I use. Any part of the deer works fine as long as you cut it at an angle to the grain, just get all the fat and silver skin out. I've even used the thin muscles from the outside of the rib cage.
Beef Jerky
Recipe courtesy Alton Brown, 2005
Prep Time:
20 min
Inactive Prep Time:
8 hr 0 min
Cook Time:
12 hr 0 min
Level:
Difficult
Serves:
10 to 12 ounces
Ingredients
1 1/2 to 2 pounds flank steak
2/3 cup Worcestershire sauce
2/3 cup soy sauce
1 tablespoon honey
2 teaspoons freshly ground black pepper
2 teaspoons onion powder
1 teaspoon liquid smoke
1 teaspoon red pepper flakes
Special Equipment: 1 box fan, 4 paper air-conditioning filters, and 2 bungee cords
Directions
Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.
Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.
Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.
Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.
Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.
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OH................. I think I see a deer out the window? 8)
OH............... every day. :( Watched 5 bedded down today for 6 hours.
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Well not for 6 hours but when I was close to a window.
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I also let mine marinade over night.
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Wife just told me sees those jerky shooters at garage sales all the time... :o :o :o
Man, I got to go with her..... ::)
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Wife just told me sees those jerky shooters at garage sales all the time... :o :o :o
Man, I got to go with her..... ::)
There ya go.... ;D ;D ;D
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Wife just told me sees those jerky shooters at garage sales all the time... :o :o :o
Man, I got to go with her..... ::)
Tell her to keep her eye out for an old patch and ball flintlock, she can make a few bucks off me ;D.
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Best Jerky Ive ever had was made by my friends dad where he would take the backstraps off a buck, marinate in a salt brine for a week, then hot smoke to 180F, you had this hard big chunk of meat that was a soft jerky that was shaved off.... lot of work though. Lately Ive been making Deer bacon instead, fine grind any cut mix 50/50 with boston butt pork fine ground, mix in Curley's bacon spice mix, pour into a alluminum brownie tin and sit overnight. Take out and hot smoke till 180F in a Bradley smoker then cut into bacon size strips....Wow is that great, you can fry up while ice fishing or throw on the grill for minute each side... all your friends will scarf it up. Here is a link to get the seasoning...http://stores.curleyssausagekitchen.com/-strse-135/Sausage-seasoning%2C-bacon-ground/Detail.bok (http://stores.curleyssausagekitchen.com/-strse-135/Sausage-seasoning%2C-bacon-ground/Detail.bok) Although made in Iowa a lot of venison in Minnesota and Wisconsin is made into this.. 8)
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Wife just told me sees those jerky shooters at garage sales all the time... :o :o :o
Man, I got to go with her..... ::)
OH............................ ive never seen a JERKY SHOOTER till today. :o looks like a neat tool. may have to buy one.
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jerky shooter.....hmmm never heard of it. love the idea
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If anyone buy's one Get the Bigger one, Have to stop and fill it a lot less. It has sausage stuffing attachment's also.
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Wife just told me sees those jerky shooters at garage sales all the time... :o :o :o
Man, I got to go with her..... ::)
And you can caulk you tub with it too. ::) ::)
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Question for you guys...
I have been reading about the dehydrators... and see a great big warning that the meat should be heated to 160 or so and the dehydrators dont go that hot .....
It was recommended to boil in the marinade for a couple of minutes first then dehydrate\
Any thoughts?? ...... just dont worry about it?? :o
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Love a tool that is all about functionalism..... ;D ;D ;D
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Question for you guys...
I have been reading about the dehydrators... and see a great big warning that the meat should be heated to 160 or so and the dehydrators dont go that hot .....
It was recommended to boil in the marinade for a couple of minutes first then dehydrate\
Any thoughts?? ...... just dont worry about it?? :o
I've never heated my jerky that much and never had an issue. The salt in the brine would kill off most nasties if there were any I would think. You could always call a butcher and ask if you want some reassurance.
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The cure is what is supposed to kill the bacteria I belive.
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I think if you just keep eating it you gain an immunity to bacteria, ::) I have and still do eat some FUNKY and questionable stuff and dont get sick. I could go on one of those Bizarre food shows and dominate. 8)
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Question for you guys...
I have been reading about the dehydrators... and see a great big warning that the meat should be heated to 160 or so and the dehydrators dont go that hot .....
It was recommended to boil in the marinade for a couple of minutes first then dehydrate\
Any thoughts?? ...... just dont worry about it?? :o
I think my dehydrator goes to 155 and that is fine. I actually do mine at 145. Also, They tell you 8 hours or whatever to leave them on the racks. That is WAY to long at least with mine. I suggest checking after 1,5 hours and flipping racks, top to bottom and so on. I have a small 4 rack system and loaded up they take 3.5 hours flipped at 1.75 hours.
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160 is very well done beef (or venison ) no need to go that high, it is the cure that kills bacteria. i love my verky shooter.
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I slice my meat to .20 inches or .25 if I want it softer, You can also fit more on the smoker racks if you use thicker slices. I like it stringy so I slice with the grain, for easier chewing slice across the grain. I do 30-50 lb a year so it is to time consuming trying to slice small muscles. I separate out the muscles in the back legs and the biggest from the front and trim ALL fat and most membrane before slicing, spreading on my homemade smoker racks and seasoning with high mountain or such. I usually smoke the next day, though you can do it the same day. The backstraps and tenderloins are cured in the same seasoning for at least a day, then I smoke at 130 degrees for about 3 hours with oak wood, checking frequently for texture. Don't let it get brittle. The loins can stay in for an extra hour or two; just slice off samples from time to time. i also raise the temperature at this time. The remaining 30 % or so of the deer goes into hamburger or stew, I don't like the texture of hamburger jerky.
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I think if you just keep eating it you gain an immunity to bacteria, ::) I have and still do eat some FUNKY and questionable stuff and dont get sick. I could go on one of those Bizarre food shows and dominate. 8)
like lizard lips........................