Jerky Question,.,

[Oak]

I don't do the "ground and pressed" thing, and don't have a dehydrator. Here's how I do it.

5-6 lbs. thin-sliced game meat (~1/4 inch thick)
1 cup soy sauce
4 Tbsp. Worcestershire sauce
~ 2 Tsp. pepper
4 Tsp. liquid smoke
~ 2 Tsp. onion powder
~ 2 Tsp. garlic powder

Usually I marinade the meat overnight in the mixture. It won't seem like enough marinade, but there's no waste. I have oven racks for jerky making that I cover with the marinaded meat. Set the oven on 160 degrees and prop the door open so that it's just cracked. I leave it in about 6 hours, but begin checking it around 5 hours and removing pieces that are done (since I'm not very good at keeping my slices the same thickness

).

Oak

<FONT COLOR="#800080" SIZE="1">[ 08-31-2003 02:13: Message edited by: Colorado Oak ]</font>

 

[dgibson]

Mine's about like Oak's, except that instead of using jerky racks I hang them from the oven rack with toothpicks, then put a regular cookie sheet underneath to catch the mess. I've found that jerky is like anything else...you can use the cheap stuff if you want, but jerky made out of sirloin is still better than jerky made out of cheap round steak. Just depends on what you're going for.

 

[Moosie]

I went to the Recipie section and got a few.. BUT I'm looking to make some in the morning.

I'm making it with the Hamburger and mixing stuff in it. I have some of the PRE MADE BOUGHT stuff but want to make some of my own, with HOME MADE stuff.. Little of this, Little of that

Anybody make it with Burger stuff through the "PRESS" then dehydrate it ?

Any favorite Recipies (And time it goes in the Dehydrator at 145 DEG (The highest mine goes). Please post away !!!

 

[mtmiller]

Here is the last recipe I used. I thought it turned out great and it was done in my dehydrator (it also maxs out at 145F).

<UL TYPE=SQUARE><LI>5#'s of meat (I used deer burger)<LI>6-8 tsp of salt<LI>5 tsp of pepper<LI>3 tsp cayenne pepper<LI>1 tsp marjoram<LI>3 tsp Accent<LI>2 tsp garlic powder<LI>1 1/2 tsp Tenderquick<LI>6 tsp liquid smoke[/list]
Remember to have the meat as lean as possible. Should only take about 4 hours at 145F. Let me know if it works out for you.

Oh yeh, I am kind of a puss, so you may want to turn it up with the cayenne and black pepper.

 

[dgibson]

Pretty bad when a fugger asks a question then takes off to Alaska for 3 weeks without replying.

 

[mtmiller]

I was thinking the same thing. What a prick.