How do you make jerky??

[my7pointmonster]

Myself and my friend Colin have tried to make jerky 3 times now and our attempts have been less than stellar. So I'm putting myself out there for you guys to have at it. Tell me how to do it start from a hind quarter laying infront of you... WHAT THE HECK DO YOU DO??!?! Pictures would work miracles, Im tired of wasting deer meat and im NOT paying what they want around here for it.

Ryan.

[sandilands]

Seam splitn the hip. You wanna use inside and outside only. Outsides work best. Season and let sit fo awhile. Smoke........and I don't mean roll up. Lay the meat out on racks and put in smker. The oven works too. I've never tried a dehydrator so I don't know. Don't over do it or it will be crispy. You want it chewy not crispy.

[Canuck_2]

Sorry, no pictures. But here's a recipe that you might like. As for your described starting point, start by separating the major muscles from one another, then slice with the grain into ~1/4 inch thick strips. Good luck.
www.angelfire.com/bc/canuck2/jerky.html

[bloodcrick]

I try and cut mine where the grain is across if that makes since but not always. It makes it tear easier when biting. I like to use high mountain jerky cure, hickory or cajun flavor, and dehydrate.

[OHbowhntr]

I use ground venison, and mix this.....

Per 1# Ground Venison, I use

1/4cup Soy Sauce
1/4cup Teriaki or Worcestershire (you choose)
1/2 TBSP Seasoned Salt (or Morton's Hot Salt if you like HOT)
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 - 1 tsp Black pepper (use the 1tsp if you like a peppery flavor)
2 TBSP Liquid Smoke
2 TBSP Brown Sugar

Mix all ingredients in a GOOD zip-lock freezer or storage bag, allow to set in refrigerator at least 24hrs, up to 5days is fine, makes no difference that I can tell, then shoot onto dehydrator trays and allow to dry. Remove when dried to desired dryness. If too dry, you can place in a ziplock bag with a piece of fresh "white" bread, and the bread will dry up and leave it's moisture in the jerky "rehydrating" it to some extent.

ORIGINAL: bloodcrick

I try and cut mine where the grain is across if that makes since but not always. It makes it tear easier when biting. I like to use high mountain jerky cure, hickory or cajun flavor, and dehydrate.

Mix your own, and you'll never use that stuff again.

Also if you use a recipe like Canuck posted, you can use that marinade a few times before it's "used" up. I used to get 4-5 runs out of a batch that way before I dumped the marinade.

[wildchild04]

I ground up all of mine, then use store bought spices, jerky gun, and a dehydrater. It's difficult to mess up.

Unless of course you try your own new recipe, like I did

[OHbowhntr]

ORIGINAL: wildchild04

I ground up all of mine, then use store bought spices, jerky gun, and a dehydrater. It's difficult to mess up.

Unless of course you try your own new recipe, like I did

Jack,
Try the recipe above, I've never had a batch that didn't get finished, and usually my 2 and 4yr olds eat more than anyone. I wasn't impressed with the flavor of the storebought stuff, everything was TOO SALTY for my liking.

[Deleted User]

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