Aldeer.com Forums Alabama Deer Talk Aldeer General Forum Sliced Jerky

If you order "sliced jerky" from a processor, would you expect to get cured jerky that is ready to eat or slices of meat ready to be made into jerky? I picked up some that I ordered. I assumed I was getting cured jerky. But, it is frozen and looks raw, best I can tell through the vacuumed packaging. Anybody have any good recipes for turning slices into something edible without a dehydrator?

I just picked up 2 boxes of this. They slice it for you to make jerky out of.

My wife cuts it up and stir frys it.

You can get a dehydrator for less than $40.

Dehydrators are cheap. That said, you can do it in an oven just as easy. You set the temperature about as low as it will go. Somewhere around 150F or less will do the job.

leave the door propped open a little for the moisture to escape.

I've made jerky every year and never even owned a dehydrator. I use the oven on low, door open , AND alum foil spread out under the jerky hanging from the upper rack by toothpicks. Alum foil makes clean up much easier.

My wife and grandson can eat it faster than I can make it.

The slicing is free usually. About $5.00 a lb for jerkey and thats pre dry weight. You lose half drying. Pretty expensive stuff.

I smoke my jerky. 160 for about 8 hours with hickory and applewood

You should expect sliced raw meat.

Soak mine in dales 24 hrs then cayenne pepper before putting it on the Electric smoker empty the water bowl add hickory chips, hang it through both racks with toothpicks. My girls can eat it faster than I can make it so I make them help now which my oldest enjoys as much as eating it she loves helping process meat
Weird for an 8 year old but neat time together. She writes packed by Savannah on each vacuum bag she does and then brags when we take one out of the freezer to use pretty awesome.

Making jerky is a lot of fun, the oven will do fine, hang the strips on toothpicks between the grating on the racks. Add some liquid smoke if you like a smokey flavor. I noticed you are in Trussville, I would run by BPS and pick up some LEM's cure if I were going to do it in the oven. The sodium nitrite in LEM's blocks any possibility of botulism. If I am doing it in a smoker I don't always worry about the cure. A $3 pack of LEM's will do 100 pounds of meat. Just add it to your marinade and marinate overnight. I can't tell you my exact recipe I don't have one. I just mix things until I like the flavor. Actually, I think I mess with it until my wife likes the flavor. The marinade is what your jerky is going to taste like, don't think the flavor is going to change much after it's been in the oven. I've put everything from pineapple to habanero in mine. You can add a lot of different things for the marinade to get different flavors. Most ovens lowest temp is 170 degrees which is fine, leave your jerky in the oven until it's stiff but not brittle, if you hold it between your fingers and the ends droop it's not done. Have fun!

I do dehydrator jerky. I�m overdue to make some. I soak mine in water with quick cure overnight, pour that off. Then soak overnight in marinade. Then put on dehydrator. People who don�t like venison like the jerky. I like the Jack Daniels marinade. Sometimes add a dash of Tony Cachere to it. It�s a lot of work for the amount of jerky you get out of it.

Biggest waste of meat that there is

the hard part is slicing the meat with no sinew in it. I took a whole hind quarter off a deer last week and got 7 lbs of clean slices. cut with the grain. 7lbs was enough to fill the dehydrator twice. I would encourge folks to just buy some store bough jerky cure and just follow the directions. 7lbs of meat will make about 2.5 lbs of jerky. my tip is dont overdue it, stop the cooking before you think its done and let it air dry. also if you bag it with too much moisture it will mold.

"Biggest waste of meat that there is"

Really? When my kids were young & at home they wouldn't touch deer meat any other way but they couldn't get enough of my jerky. I ran many deer through dehydrators. They liked it so well they would be disappointed if there wasn't a bag in their Christmas stocking. I don't see that as a waste at all.

We just slice it, season it and smoke it. Did 5 lbs 2 weeks ago and it's gone already.

We spend a lot of time outdoors hunting and fishing. When camping for a week or fishing for a day, it is a lot easier to throw in a 2 lb bag of jerky than a 6 lb roast, ice, and some way to cook it. The functionality of jerky has been proven over hundreds of years, plus it tastes good.

My son disagrees. He puts deer jerky away faster than I can make it. I like the taste but don't eat too much because I immediately have to pick the meat strands out from between my back teeth. Makes it only occasionally worthwhile.

Try soaking some the jerky slices in a little moores or dales, some olive oil, fresh garlic, some fresh squeezed lime juice and fresh cilantro. Toss it on the grill along with a few tortillas. When the meat is done (should be quick) and the tortillas are warm, make an awesome taco topped with your favorite toppings.