Who makes jerky?

[stuntriderant]

My mom bought me a dehydrator. I need to get the gun and casing to do sticks. Anyone have any tips? I'd like to see before and after pics if possible. Anxious to get some made.

[Poco]

Who makes jerky?

I recently got a BP redhead dehydrator. It works well. Ive been using the hi-mountain and hi-country seasonings from Academy. Ive been playing with the recommended amount. To me doubling the amounts is perfect. Ive also been adding some cracked peppers and some ragin blaze for extra kick. Been slices my deer meat by hand. Try to keep it around 1/8"-1/4" thick.

6 trays at 158 degrees takes around 10-12 hours depending on meat thickness. Rotating the trays around every 3 hours. 6 trays makes around 3-4 pounds of jerky.

Ray

[swanjts]

I use the Hi Mountain seasoning too and love it. I don't use the jerky gun though. I just slice mine because I like it thiker. I do about 4 pounds at a time and it takes about 5-6 hours. Slice the meat and lay it out on a cookie sheet/tray. Seasone first side then turn it over and season the other side. Stack the meat slices and put in a zip lick bag in the fridge for at least 24 hours. Take it out and lay on the dehydrator trays. I heat to 155 degrees.

Works great.

[buzzbait]

Just pulled mine out of the smoke house today. Put it in Saturday.

My friend and I built this smokehouse in 97. Looks like an outhouse. It has smoked it share of meat

[macdad]

I have the cabbalas 9 tray. I like to make my jerky out of big strips of meat. I use fiesta fajita seasoning and add some chyanne pepper to taste and that's it. All the guys at work love it. Very easy I generally take about 8-9 hours

[glen]

I just slice and do mine in an open oven. Have a recipe I use becasue I dont like all the cure in the packaged seasonings.

[Raypo]

I'm not a huge fan of sticks. I just cut up front shoulders, and straps into jerky strips. Texas best beef jerky make awesome bottled marinade.

[Skinny]

Who makes jerky?

I go for simple jerky. 1/4" strips of meat marinated overnight in soy sauce, teriyaki sauce, worshershire sauce, liquid smoke, garlic powder, and crushed red pepper flakes.

Dry meat on paper towels and then lay out on racks.

I do mine in the oven at the lowest temp and leave door cracked with wooden spoon.

Takes 5-7 hrs usually.

If you like pepper jerky, sprinkle some on the meat after you lay it out on the racks.

Oh, and I've been known to use my jerky squirter with ground meat as well.

Skinny

[Smart]

http://discussions.texasbowhunter.com/forums/showthread.php?t=418971&highlight=jerky

http://discussions.texasbowhunter.com/forums/search.php?searchid=3561606

http://discussions.texasbowhunter.com/forums/showthread.php?t=423783&highlight=jerky

[Capt.Bryan]

I use Reo's jerky seasoning. They are out of Huntsville. If I am using beef I get a good peice of meat to use like eye of round. Slice it in thin strips and sprinkle with seasoning then put it in a large bowl and refridgerate over night. I then lay it out on some metal jerky trays and put it in my smoker for about two hours with some mesquite wood. I then take it off and put it in the dehydrator for an additional 4 hours or so. As soon as I pull it off I have to start bagging it or my step son will eat it all. For a little more heat I will add coarse ground black pepper or crushed red pepper.

[Ballcoach10]

Just got me a 7 tray dehydrator as well. I probably made 20 pounds in the month of December. I can do about 5 at a time takes about 11 hours.

Marinade over night in seasoning of your choice plus Worcester sauce and liquid smoke . I sprinkle red pepper flakes and black pepper on it when I load onto tray.

[Txjourneyman]

I just made a 5 lb. batch out of Blackbuck I had in the freezer from a trip to Diamond C last spring. Man it's good stuff. I make it in our convection oven. Only problem is I made it Sunday afternoon and started a new diet Monday. Jerky isn't allowed on the diet!

[GYFAoutdoors]

Got a dehydrator as well I use the backwoods and hi mountain seasoning as well but what tastes and works the best is I marinade the meant in moore's marinade then black pepper and let it sit in the fridge for 12-15 hours and then out it in there at 130 degrees for 7 and it works the best on that really good

[KarlGansen]

I use the Hi Mountain seasoning too and love it. I don't use the jerky gun though. I just slice mine because I like it thiker. I do about 4 pounds at a time and it takes about 5-6 hours.

^^^^ This is what I do. I have used alot of seasonings but I think Hi Mountain is the best. I do it a little different and marinade the meat with a cup or 2 of ice water. There is a meat market here that sells bistec & milanesa. That's what I use when I make beef jerky.

[Lippy]

I'm with everyone else. Don't use the gun. Cut up straps or quarters into 1/4" thick slices. We use a smoke house to cure it vs the dehydrator