Venison Jerky
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- DATsBBQ
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Venison Jerky
Started out with a big hunk of boneless venison and used the meat slicer to slice it into 1/4" strips.
Then using an 8" chefs knife cut the slices into 3/4" strips (more or less )
Cut off all silver skin and trimmed out any fat I could see.
Then added the marinaded. If I remember correctly it consisted of
1 cup of wine
3/4 cup of Soy Sauce (from the Asian Mart-on the salty side)
1/4 cup of Worsty
1 TB dried chopped onion
1 TB fresh ground black pepper
1 TB Turbinado sugar
1/2 TB Liquid smoke (Hickory)
1 tsp granulated garlic
1 tsp ground nutmeg
1 tsp crushed red pepper
And into a tupperware (seems I'm out of ziplocks)
I plan to let this sit for a day in the fridge and then into the food dehydrator!
Then using an 8" chefs knife cut the slices into 3/4" strips (more or less )
Cut off all silver skin and trimmed out any fat I could see.
Then added the marinaded. If I remember correctly it consisted of
1 cup of wine
3/4 cup of Soy Sauce (from the Asian Mart-on the salty side)
1/4 cup of Worsty
1 TB dried chopped onion
1 TB fresh ground black pepper
1 TB Turbinado sugar
1/2 TB Liquid smoke (Hickory)
1 tsp granulated garlic
1 tsp ground nutmeg
1 tsp crushed red pepper
And into a tupperware (seems I'm out of ziplocks)
I plan to let this sit for a day in the fridge and then into the food dehydrator!
Deputy Dave
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How long in the dehydrator? I noticed that you didn't list a cure, unless I overlooked it. I haven't done jerky in a long time.
Jack
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JaCK2U2 wrote:How long in the dehydrator? I noticed that you didn't list a cure, unless I overlooked it. I haven't done jerky in a long time.
No cure with this method. Note, this is a drying and not a cooking method, so the meat must be fat free or the jerky will go rancid. I dry the strips until they turn a black-redish color. (They'll shrink up to just 25% to 30% of the original weight.)
The jerky will have a long shelf life without refrigeration. And they won't be anything like Slim Jims you get in the impulse isle at gas stations.
I'm guessing 24 to 36 hrs in the dehydrater. But no less than 12hrs. Really depends on the relative humity in the house at the time (and its snowing outside right now).
I've dried jerky in the smokers and even an oven before, but its real hard to keep a low temp (100* or less) and I end up cooking 'em.
Twenty-eight years ago I tried the "sun method". I was living off-post in 29 Palms. House backed to the desert. Carefully laid out some beef to dry in the 120* heat. 4 hours later, all the beef was gone Guess the wild critters got to it. That was the last time I tried the sun method.
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Looking forward to seeing the finished product.
Jack
Jr. C's BBQ
http://www.jrcsbbqandseasonings.com" target="_blank
Homemade upright drum smoker
Backwoods Party
GSW upright (now deceased)
nice gas grill
Weber 27" grill
Weber rotisserie
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http://www.jrcsbbqandseasonings.com" target="_blank
Homemade upright drum smoker
Backwoods Party
GSW upright (now deceased)
nice gas grill
Weber 27" grill
Weber rotisserie
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Looks good to me Dave, We make jerky often, some times better than others but all is eaten.CF
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21 hours in the dehydrator and the jerky is done
Turned out pretty good if I say so myself. It could have used a little more pepper in the marinade or maybe even on the surface yust before drying but I held back in deference to the Mrs. Next time round, I'll double up on spices cause they seem to fade out when all is done and said. The light color cross hatching is from the plastic grates. Really no way to get around that with this gadget.
Bowhuntr wrote
Mine is a Magic Chef and at least 20yrs old. Don't know if Magic Chef is even around but a quick check of Target's website
http://www.target.com/gp/search/ref=in_ ... ors&page=1 shows that they have least 7 other brands for under $50. Think I paid about $35 back in the day. They are pretty handy to have around. I've dried sage, chives, catnip and rose petals in it in addition to jerky.
Turned out pretty good if I say so myself. It could have used a little more pepper in the marinade or maybe even on the surface yust before drying but I held back in deference to the Mrs. Next time round, I'll double up on spices cause they seem to fade out when all is done and said. The light color cross hatching is from the plastic grates. Really no way to get around that with this gadget.
Bowhuntr wrote
Awaiting results. I might need to get me one of those dehydrators.
Mine is a Magic Chef and at least 20yrs old. Don't know if Magic Chef is even around but a quick check of Target's website
http://www.target.com/gp/search/ref=in_ ... ors&page=1 shows that they have least 7 other brands for under $50. Think I paid about $35 back in the day. They are pretty handy to have around. I've dried sage, chives, catnip and rose petals in it in addition to jerky.
Deputy Dave
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