RE: Venison Jerky Recipe For My Bow Hunting Friends
 

I will be throwing that mix all over the next backstraps I jerky up! Muhahahahaha!

RE: Venison Jerky Recipe For My BowHunting Friends
 

I think I might have over done mine a bit though. I did them in my new dehydrator for 6 hours at 155 degrees. The thinner pieces seem a bit too tough. I'll just have to take them out a bit sooner next time.

RE: Venison Jerky Recipe For My BowHunting Friends
 

Yeah, they don't all finish at the same time .... take the pieces and bend them .... when you see white cracks, pull those pieces out, they are done ......it's alot of owrk, but oh so worth it ;)

RE: Venison Jerky Recipe For My BowHunting Friends
 

Ok, thanks Tony. Even the tough ones still taste great! :D

RE: Venison Jerky Recipe For My BowHunting Friends
 

How (after it's quartered) long does it take you guys to cut up an entire doe (say 100#'s - live weight) for "jerky" purposes?

Thanks.

RE: Venison Jerky Recipe For My BowHunting Friends
 

I don't know about the others, but I've never considered using an entire deer for jerky. It's not a bad idea, though. If I were going to go that route, I'd just buy a meat slicer and set up to make that job and future jobs quick and easy.

RE: Venison Jerky Recipe For My BowHunting Friends
 

Sorry LC....as I wouldn't be using the entire deer, either. Backstraps, inner TL's aren't in the mix.:)

RE: Venison Jerky Recipe For My BowHunting Friends
 

I just use the rounds/hind quarters. Large pieces of clean meat there with no sinews. Pre-freeze the meat slightly so it's easier to slice. I agree with GMATT, backstraps and inner TL are out. The shoulders I use to grind for burgers. Large clean pieces are hard to find there.

RE: Venison Jerky Recipe For My BowHunting Friends
 

Well of course not!:D:D That wasn't what I was driving at. It seems like it would take a lot of time to slice an entire deer (less the inner loins and backstraps;)) into jerky.

Dang it, now I've got myself thinking that a slicer would be a good idea. Not only could you slice up all the jerky meat you wanted in a jiffy, but the consistency in the slice thickness would result in a more even dry time. Plus, If I could find one that adjusted to cut thick enough to slice a muscle group into steaks, it'd make the entire processing job a lot quicker. Hmmmmm.........

RE: Venison Jerky Recipe For My BowHunting Friends
 

Jerky can be made out of MOST of the deer ... not all ..... the rest gets ground....

what makes the process ofslicing jerky super fast and easy is a slicer and cold meat .... I can slice and package an entire doe in less than an hour with a slicer ...... you are looking at a few hours sans the slicer, tho ....

you can get a slicer for well under $100.00 this time of year :)