my sis is kinda prissy and one of her husbands friends gave him a couple boned out hind quarters last year and she never used them SO..... the other day i was there and asked her what she was gonna do with em and she said throw em out..SO.. i confiscated them and finally got arund to thawing them out a bit this mornin and slicing them up for jerky.
i use a dehydrater and this is the first batch, from the looks of whats left looks like theres gonna be about 3 more after this one. it smells yummy, i can tell you that.
ny son is very happy too because he loves deer jerky.
(http://i355.photobucket.com/albums/r446/trappingal/IMG_0740.jpg)
have any of you guys ever used the oven to make jerky and if so, how do you do it?
Some say lay it on the rack.....I like to stick a tooth pick through each one and hang it between the racks rails. Set on 200 or 150 whatever the lowest is on yours and crack open the oven door a bit.... other than that it is the same as with your dehydrator. I have 2 dehydrators now and I think thats the best way. :wink:
i was just readin where you can use toothpicks.
i was considerin tryin the oven cause i still got ALOT left to do and its gonna take forever in the dehydrator.
I love venison jerky. Looks good, real good :biggrin:
i just put in another batch
I agree, looks good !
Might just hafta brake out the dehydrator. :wink:
I did buy two more racks for mine, helps a little.
wow now that looks mighty good be a long time since I had any good homemade venison jerky :yoyo:
heres the finished project.
you cant tell but it a small punch bowl full.(bout 6 qts)
(http://i355.photobucket.com/albums/r446/trappingal/IMG_0741.jpg)
NOW I AM HUNGRY! MMMMMMMMMMMMMMMMMMMM! :yoyo: :yoyo: :yoyo:
free samples ? :biggrin:
you pay postage,lol. :wink: :biggrin:
if they found out what they were shippin it would never arrive theyd eat it all first :roflmao:
u know something? Jerry is in Wyoming from April till Novemeber so i snd him care packages from time to time.
One time i made him 3 different kinds of cookies( chocolate chip. peanut butter and oatmeal raisin), brownies and a made from scratch chocolate cake and shipped it to him.
usually if i mail it on Monday he'll get it Thursday.. you know he never did get that box and i never got it sent back either.
we dont know what happened to it.
He said some SOB was eating his cookies and cake, LOL.
coulda been cause we dont know where it went.
cathryn got me wanting some jerky so I've been working on some all weekend. Spent Friday cutting up some venison that was in the freezer. I like to remove as much of the white shiney connective tissue as I can before I cut the meat into very thin slices. I cut across the grain when possible. My wife makes the marindade with this recipe:
Frogman's Wife's Deer Jerky Marinade Recipe
¼ cup or 4 tablespoons soy sauce
¼ cup or 4 tablespoons Worcestershire sauce
1 tablespoon tomato sauce or ketchup
1 tablespoon ground ginger
¼ teaspoon black pepper
2 – 3 tablespoons of minced garlic
1 teaspoon curing salt
Mix thoroughly. Marinate meat for 4 – 6 hours.
Dehydrate 4 – 6 hours. Enjoy!
We have one of those Food Saver vacuum things. I put the cut up venison in the large plastic vaccuum canister add a double batch of the marinade and vaccuum it. This speeds up the marinade process considerably. Then it goes in the dehydrater til crispy.
I call the result JERKY CHIPS.
(http://i230.photobucket.com/albums/ee269/Frog6man/100_2119.jpg)
(http://i230.photobucket.com/albums/ee269/Frog6man/100_2120.jpg)
Mmmm, mmm, good!
I hope this batch lasts til LBL. Makes a great snack while out coyote hunting! But when my son gets into it it doesn't last long!!
Jim
Send it to my house......I will test it and see if it lasts longer....... :shrug:
thats probably how ya caught the crappers as it is. by eating food sent to you in the mail.
BTW, did you get that batch of cookies i sent you for Christmas? the PB ones were just for you and I specifically said not to feed them to your wife or kids but to enjoy yourself. i reckon ya ate em :biggrin: :roflmao:
Frogman, that looks really good, all the jerky i made has been eaten already.
:roflmao: :roflmao: :roflmao:
Ahhh,
You are having stomach problems Al, I don't think you could handle this stuff???? How you feeling, by the way?
Jim
PB meaning Peanut Butter ? isnt there some sorta recall on that ?
Just trying to ignore it Frogman.......I will be at LBL.
Quote from: Silencer on January 25, 2009, 04:05:42 PM
PB meaning Peanut Butter ? isnt there some sorta recall on that ?
yes dear, that was the point, lol( BTW,i was kiddin, i didnt send him any salmonella laced cookies for Christmas.)
She did too............ :roflmao: :roflmao: :roflmao: :roflmao:
alscalls... ummm....that was e.coli.....not salmonella. :biggrin: hence the title "Mr.Crappy Pants" :roflmao:
I use to use the oven for whole meat jerky. Ruined an element? in it because of the jerky so I bought a dehydrator. I now do deer burger jerky about 99% of the time. Takes 7 hours to do a 6 tray batch. Heres my basic recipe. 1 1/2lbs lean deerburger, 1 pkt salt and cure american harvester brand( for 1 lb by their figuring). 1 c garlic powder, 1 cup warm water. Sometimes I'll add 1 tsp of table salt. If someone's wanting a hotter jerky you can add diced jalapeno's, plain hot sauce or your favorite heat.
I haven't made it myself but I had friends back in NY that made it using a dehydrator and also the oven. When I moved to OR, and got with my other half, I learned how to make it using an outdoor smoker. He does EVERYTHING (well i guess kind of?) himself. He put together a wire rack framed with scrap wood and scrap wire (chicken wire and screens I believe), sliced up pieces of deer and elk, that he killed, and layed them on the rack seasoned the strips with salt and lots of pepper (mmm), put the rack on 4 wood stumps over a smoldering fire of willow and put canvas covering the whole thing to keep the smoke in. He has to watch it constantly so it doesnt produce flames and just keeps smoking for hours and hours and then when it's done...I get to enjoy! I've never had it like this before but I sure LOVE it...I brought some back to NY with me when I went in late March and my family was a little hesistant about trying it but they loved it! I was proud! haha even though I really didnt have much of a hand in the process other than keeping company! He also does the same thing with rainbow trout!
Tiffany,
Welcome to FnF. We are glad to have you with us.
Jerry
Quote from: Hawks Feather on August 03, 2009, 01:44:39 PM
Tiffany,
Welcome to FnF. We are glad to have you with us.
Jerry
Thanks! Glad to be here! :biggrin:
Welcome..where ya from?
Quote from: alscalls on August 03, 2009, 02:14:33 PM
Welcome..where ya from?
Thanks! I'm originaly from NYC but moved to Southern Oregon about a year ago!
Welcome to the site Tiffany
There is a place in Iowa that makes all kinds of Seasonings/Cures & Equipment for Meat Processing The name is TODD'S. PH 800-247-5363
Address: P.O. Box 4821
Des Moines, Iowa 50313
I have used some of their seasoning for Deer jerky and it is really good. You can Call them or write them and they will send you a catalog with their products and recipes.
CC
I use stuff from..... http://www.lemproducts.com/ (http://www.lemproducts.com/) In Ohio (Amish country)......I buy my casings and sausage mix, jerky cure and all kinds of goodies from them.
This may come a little late but Freevenisonrecipes.com has some great jerky recipes and I often do mine in the oven. Get some cheap drying racks and pans from Dollar Tree and keep the oven on 200 for about 2 hrs turning once depending on thickness. It never lasts long enough to test how long it will keep