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New to jerky #1161434
11/24/14 09:17 AM
11/24/14 09:17 AM
Joined: May 2011
Posts: 20,017
PDL, Fl
T
timbercruiser Offline OP
Freak of Nature
timbercruiser  Offline OP
Freak of Nature
T
Joined: May 2011
Posts: 20,017
PDL, Fl
I've thought for years about getting a jerky setup and I think I'm going to Bass Pro and get the grinder, gun, etc this week. When you bone out the meat do you avoid the neck meat and other pieces? I guess getting the fat and silver skin off is the biggest necessity. Other than picking out the mix you like best are there any other tips?

Re: New to jerky [Re: timbercruiser] #1161445
11/24/14 09:23 AM
11/24/14 09:23 AM
Joined: Mar 2013
Posts: 14,602
Tuscaloosa Co.
N
N2TRKYS Offline
Booner
N2TRKYS  Offline
Booner
N
Joined: Mar 2013
Posts: 14,602
Tuscaloosa Co.
Try to get as little fat as possible in the meat when you grind it. Also, pat the jerky down while in the dehydrator. I usually only have to do this twice. This will be fat coming to the top of the meat. It should have a longer shelf life that way. At least that's what I've read.


83% of all statistics are made up.

Re: New to jerky [Re: timbercruiser] #1161462
11/24/14 09:34 AM
11/24/14 09:34 AM
Joined: May 2002
Posts: 8,030
Central Alabama
M
muzziehead Offline
14 point
muzziehead  Offline
14 point
M
Joined: May 2002
Posts: 8,030
Central Alabama
Don't waste your money buying a jerky gun or a grinder. Just use hams, backstraps and roast to slice your jerky meat.

It is much easier to slice if you will partially freeze the meat, then slice it the desired thickness. The jerky slicing trays are pretty nice and give you a consistent thickness every time.

Cook more than think you can eat, especially if you have kids around the house. It will be gone before you know it.


"Don't cling to Mistake, just because you spent a lot of time making it."
Re: New to jerky [Re: timbercruiser] #1161551
11/24/14 10:44 AM
11/24/14 10:44 AM
Joined: Aug 2008
Posts: 5,342
mobile
C
charlie Offline
12 point
charlie  Offline
12 point
C
Joined: Aug 2008
Posts: 5,342
mobile
I use the gun and grinder all the time now. It let's me use scraps that would have probably been thrown out before. I don't worry much about silver skin but try to remove fat. I freeze it after making it so shelf life isn't a problem. I like the pepper blend from high mountain at bass pro.

Re: New to jerky [Re: timbercruiser] #1163337
11/25/14 03:26 PM
11/25/14 03:26 PM
Joined: Nov 2012
Posts: 10,058
Northport, Al.
BOFF Offline
Booner
BOFF  Offline
Booner
Joined: Nov 2012
Posts: 10,058
Northport, Al.
*Runs off to Google "Jerky Slicing Trays"*



God Bless,
David B.


Premium member #8925
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2016 Aldeer Deer Champions

Re: New to jerky [Re: timbercruiser] #1197963
12/23/14 08:45 PM
12/23/14 08:45 PM
Joined: Dec 2013
Posts: 1,647
Hazel Green
O
Oscarflytyer Offline
8 point
Oscarflytyer  Offline
8 point
O
Joined: Dec 2013
Posts: 1,647
Hazel Green
I slice mine. Marinate in recipe below for 24-48 hrs. Used to dry it in oven, now have a dehydrator. It is easier

Marinade recipe

1 ½ c water
15 oz Soy Sauce – or sub 4 oz red cider vinegar
(or 10 oz Soy Sauce and 6 oz red cider vinegar)
1 tsp Cumin – or more
1 tsp Onion Powder
½ tsp Red Pepper Powder – increase – see note below – Tbsp!
Also see Chipotle Chile Pepper!
Smoked chili pepper!
1 tsp Black Pepper – increase – to 1 Tbsp
1 tsp Garlic Powder
1 tsp Chili Powder (see above)
Tbsp Liquid Smoke – Hickory (see above)
2 heaping Tbsp Brown Sugar
Tabasco to taste (Hot! – Lottsa!) – sub more Red Pepper Powder instead – see above!
Also see Chipotle Tabasco Sauce!


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