Makin deer jerky

cathryn · January 25, 2009, 05:33:38 PM

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.)

alscalls · January 25, 2009, 07:30:41 PM

She did too............ :roflmao: :roflmao: :roflmao: :roflmao:

cathryn · January 25, 2009, 07:46:46 PM

alscalls... ummm....that was e.coli.....not salmonella.

hence the title "Mr.Crappy Pants" :roflmao:

backwoodsman · May 03, 2009, 08:05:40 AM

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.

Tiffany_2009 · August 03, 2009, 01:09:08 PM

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!

Hawks Feather · August 03, 2009, 01:44:39 PM

Tiffany,

Welcome to FnF. We are glad to have you with us.

Jerry

Tiffany_2009 · August 03, 2009, 02:13:15 PM

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!

alscalls · August 03, 2009, 02:14:33 PM

Welcome..where ya from?

Tiffany_2009 · August 03, 2009, 02:18:27 PM

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!

FinsnFur · August 03, 2009, 09:32:07 PM

Welcome to the site Tiffany

Carolina Coyote · October 29, 2009, 03:05:25 PM

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

alscalls · October 29, 2009, 07:15:05 PM

I use stuff from..... http://www.lemproducts.com/ In Ohio (Amish country)......I buy my casings and sausage mix, jerky cure and all kinds of goodies from them.

shaddragger · February 07, 2010, 01:03:11 AM

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

Makin deer jerky

backwoodsman