Here’s a noobie question, what’s yalls favorite meat cut for this jerky. I’ve made jerky many times and always looking to improve, and this may be it.
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Originally posted by zztex View PostMaking some with last backstraps today. Time to kill some more deer
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I have a few tips to anyone trying this.
If buying a dehydrator, get as big of one as you can! I bought a $79 one from Academy. It works great, just not near big enough. It hasn’t been turned off for more than a couple of hours in the last 6 days.
I like the 1/8” thick stuff over the 1/4”, maybe in a smoke house it would be better.
Do not let anyone taste test before you are completely done! Yes it is that good. I had a few batches that were done before I could get home and bag them up. Between my son and Macies nurses, there wasn’t much to bag up when I did get home!
I had a few pieces of meat that got to small to slice evenly. I decided to put them in the marinade with the sliced stuff and grind it and make some jerky that way. I just filled the dehydrator with this stuff. I sure hope it turns out as good as the sliced, because it sure is easier to do!
Thanks for sharing this recipe Jason. Like I said everyone who will jerky that has walked through the door this week, has gone on and on about how good it is.
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