Jerky time!!

[LuckyCards2006]

23lbs of straight deer backstrap. I know, some people going to hate, but we get to shoot a lot of deer each year and I like the way it turns out. Have to let it cure for 24hrs but had to try some test pieces.






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[Txhunter3000]

**** i bet that is good.

[bugleboy]

My mouth is watering!

[Jon B]

I have gone to making the ground jerky. Lot easier to get consistent size and drying. I started making my own seasoning. Basically a spicy Teriyaki. Turns out really good. How do you slice yours?

[LuckyCards2006]

I have gone to making the ground jerky. Lot easier to get consistent size and drying. I started making my own seasoning. Basically a spicy Teriyaki. Turns out really good. How do you slice yours?

I used to do the same exact thing, ground meat and rolled it out after seasoning. I have a 1/2hp cabelas grinder with a jerky slicer attachment, all equal size in thickness, makes it quicker and easy. Only takes 10 minutes to slice 23lbs of meat.


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[3ChordTruth]

Now that is sure looking tasty.

[Quackerbox]

I did the same. The jerky slicer is easier than a cannon thing ever thought about.

I smoked on the pellet grill for about 6 hours at 140. Cooled and put in the oven for an hour to dry

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[Aggiebush]

Going to make about 10 pounds of jerky tomorrow, half mesquite half teriyaki. My son and i made 10 pounds of breakfast sausage and 30 pounds of kielbasa today. Didn’t have the energy to do the jerky.

[LuckyCards2006]

Going to make about 10 pounds of jerky tomorrow, half mesquite half teriyaki. My son and i made 10 pounds of breakfast sausage and 30 pounds of kielbasa today. Didn’t have the energy to do the jerky.

It is some work, but well worth it, IMO.


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[ShedHunter19]

Dang that looks good!

[txtimetravler]

Jerky time!!

Looks good!

I’ve eaten and made about 20lbs of jerky in January. Of course the family helped with the eating part.

What seasoning do you use?
You marinating in those bags? 24 hours?

[LuckyCards2006]

Looks good!

I’ve eaten and made about 20lbs of jerky in January. Of course the family helped with the eating part.

What seasoning do you use?
You marinating in those bags? 24 hours?

I use 1/2 of the Hi Mountain jerky seasoning and 1/2 my own, mainly salt, pepper, garlic, brown sugar and some chupacabra. Let it sit for 24 hrs to let the cure set in. There’s probably better out there but this is what I’m comfortable doing and everyone likes it, especially kids. Heavy on garlic and pepper.


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[txtimetravler]

As long as the kids eat it…it’s all good.

I did make a batch heavy on red crush pepper and slowed the kids down. Lol

[shiner78]

Oh my that looks tasty.

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[LuckyCards2006]

Time for the dehydrator this morning. Will have two running, this part takes the longest, laying them all out one piece at a time. Pics to come.


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