who makes their own jerky?
 

I was thinking about trying this but I dont want to ruin a bunch of meat. How hard is it? How long does it take? etc?

the butched charged me $24 and I only got 2 pounds back so i thought if I could get one of those guns and use my ground up deer meat I would be able to make a bunch of it for a little bit of nothing.

anyone?

rick

RE: who makes their own jerky?
 

It's super easy to do. Just ground up your meat, add seasoning, put it through the jerky gun, and I just put it in the oven.

RE: who makes their own jerky?
 

I don't, but my wife does. She uses one of those jerky guns with ground venison. Seems pretty easy.

RE: who makes their own jerky?
 

Rick,
It's easy as anything, and will probably taste WAY better. I use a Jerky Cannon, and a dehydrator, and I mix 1/4c Worcestershire, 1/4cup soy sauce or Teriaki (you choose), 1/2 TBSP of seasoned salt, 2TBP brown sugar, 2 TBSP Liquid Smoke, 1/2tsp onion powder &garlic powder, 1/2 - 1tsp of pepper, and 1/2 tsp of Cayenne Pepper if you really like KICK!!! I use the "stick" nozzle because it helps the meat retain it's moisture just a touch better. I don't use any "cure" as the salt content alone CURES the jerky. Mix it up in a heavy duty freezer bag, and let it marinate in the fridge for a few days and use. I've NEVER had a batch not get completely eaten in about 18yrs of making it. And my 2 and 4yr old LOVE IT!!!!

RE: who makes their own jerky?
 

I do........ it really is quite easy but a lil time consuming if done in large amounts!! I like to do mine in the oven rather then the dehydrator, I like it a lil more chewy then tough!!!

I use Hi-Mountain seasonings, with my favorite being cracked pepper and garlic!! I buy the kit below and it comes wiht everything you need to do plenty of meat and isnt too awful expensive either. I think I usually get it for around $5.... I think I have $30 in a big jerky shooter and two-three oven jerky racks!!! Google Hi-Mountain jerky!!

OK I CANT get it to upload a pic but just check out there website and they have tons of mixes and stuff!! I have made up my own mix with sauces, seasonings, etc... but find the Hi- Mountian seaosnings much easier and better! If you feel the need you can also add your own special mixes to these kits.Gd Luck!!


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RE: who makes their own jerky?
 

Its way to easy to make to pay those prices. I have been making it for years. I use my smoker to make mine.

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RE: who makes their own jerky?
 

thanks guys! i think I will give it a try next time.

I could get way more and save me a fortune at the same time.


rick

RE: who makes their own jerky?
 

Its very easy, you can even do it with an oven, you dont need a dehydrator. I love to make a marinade with worcester sauce, garlic salt, onion salt, pepper, and salt..Let it soak the strips overnight

RE: who makes their own jerky?
 

Question....

I can regulate about 200-220deg. in my cooker. Is that too high?



Second.....How do you store it after its ready?

Third.....How long would I cook it at 200-220deg?

Thanks! I may have found a way to extend my season!

RE: who makes their own jerky?
 

too hot ..... 170 is perfect /..... 200+ will cook your jerky ...first day in a paper bag and then ... store it in plastic ziploc bag after the first day

RE: who makes their own jerky?
 

I suppose I could try to work it with the lid cracked.....but I'd hate to ruin a batch. I suppose I could always use the ovenas a backup, huh?

I can't regulate 170deg (with this cooker). Min. I've been able to regulate is 200deg. 220 is a breeze.

RE: who makes their own jerky?
 

Question....

I can regulate about 200-220deg. in my cooker. Is that too high?

That is a perfect temp. When I make it in the oven, I keep it right between 200 and 240ish


Second.....How do you store it after its ready?

After it's done cooking? I set it out for a while (on the counter or any available space) and let it cool down. After that, just put it in a ziploc bag. Simple as that.


Third.....How long would I cook it at 200-220deg?

It depends on personal preferance of course, but it's gonna take atleast a few hours. Depending on how thick the slices are, mine usually takes anywhere from 4 to 8 hours.

RE: who makes their own jerky?
 

200+ cooks the meat? Oh well, makes no difference to me. It still tastes good:):D

RE: who makes their own jerky?
 

ask any of the guys that have tried my jerky ... by an $80 dehydrator .....use my recipe and you will enjoy the best jerky you have ever ate for decades to come ;)

RE: who makes their own jerky?
 

I use my dehydrator and my over. Just whichever I feel like using. Most of the time I can't tell any difference.

I have made one batch so far this year and it was in the oven. I'm still munchin on it, it was pretty good:D

RE: who makes their own jerky?
 

OK ... I need EVERYONE to send me some of their jerky and I will be the judge of the best jerky on HNI :D

RE: who makes their own jerky?
 

I just thawed out the backstraps on the doe I shot the other day. I am going to try the jerky thing out today. I am pumped! And Jeff, that pick made me so hungry I am going to cook some venison out on the grill this afternoon...ahh, life is good.

RE: who makes their own jerky?
 

I'm in. I would want to know who the winner is so I can get their recipe:D

RE: who makes their own jerky?
 

I've never made jerky but am interested in trying it this year. One question though. Why on earth would you use the backstraps? Wouldn't you rather use some trim meat ground up? I will NOT relinquish my straps to a jerky gun. They go on the grill [8D]

RE: who makes their own jerky?
 

VS .... I think it is unethical to make a backstrap into jerky .......[>:]:D

RE: who makes their own jerky?
 

Maybe he's an elitist jerky maker :D[8D]

RE: who makes their own jerky?
 

I use venison roasts cut into strips, marinate them and then cook them on low in the smoker. You can use an oven if you don't have a smoker. Problem with using the oven is I can smell it drying and get really hungry before its done. It takes 10 lbs of fresh meat to make one pound of jerky. There are a lot of good commercial marinades or you can make your own.

RE: who makes their own jerky?
 

I wouldn't use backstraps either. When you get a whole hip off a deer seam it out into Inside, outside and eye of round. Trim these cuts and then slice for jerky. Sirloin tip is always a roast in my house.
Whe I do beef jerky I buy a whole outside and slice it up.
Oh and I smoke mine for about 12hrs...... real low.

RE: who makes their own jerky?
 

I've been using a combination of my own and PT's recipe and really like it. In the past I have always used cut up strips, out of the rump roasts...like AF stated. I like the random thickness, lengths, etc. Some I cut with the grain, some across it.
I am going touse a Jerky gun for the first time and see how I like it, but doubt that it will win out over the strips.

RE: who makes their own jerky?
 

You just fell of the prayer list, Navy ...[>:]


Just playin! :D

RE: who makes their own jerky?
 

All your stuff man, just changed a little of the amounts. Less of this, more of that.

RE: who makes their own jerky?
 

Dehydrators are cheap, and really do work the best. It depends what type of jerky you like, some like the ground meat jerky gun sticks, others like the thinly sliced whole meat....We use a deli slicer to get perfect cuts for whole jerly ($40), but I recently picked up a meat grinder half off ($50) to try the jerky gun route...im thinking you can infuse the flavor more this way by not only marinating but mixing in a dry seasoning.

Nearly any recipe will work, we started out with different hodge podges...my favorite involved worchershire, liquid smoke, and brown sugar..with cayenne pepper sprinkled on before it hits the dehydrator rack....It is amazing.


PT pm me that recipe, I will try it out next week when we make up our next batch..we have about 100 lbs of meat ready to be dehydrated in the freezer, sliced up and ready to go.[:-]

As a group of 3 (we each bought stuff and proccess deer together) we now have a commercial dehydrator (huge), meat grinder, meat slicer...and all the hardware to do the job. Just need a jerky gun and we will be good to go.

RE: who makes their own jerky?
 

So how many of you have PT's recipe in there Favorties folder? I do... and this thread has got me wanting some Jerky...:DIm headed to Walmart right now.;)Litteraly.

http://www.huntingnet.com/forum/tm.aspx?m=2170596

PT, Im going to take Pics. You tell me what you think when Im done... ill even send you some if you like.;)

RE: who makes their own jerky?
 

Well Aaron .... I don't want to hurt your feelings by not accepting your generous offer of sending me some,.....:D

Trevor, I bumped the thread due to increased call volume (PM's :D)

RE: who makes their own jerky?
 

You ought to be shot for using backstrap to make jerky.

RE: who makes their own jerky?
 

Actually I bumped the Thread:eek:


[8D]

RE: who makes their own jerky?
 

I make my own i use to dehydrate mine but i found it alot better to cold smoke it. Take a barrel or weld you up a little smoke box and put a pipe out the top going into a broken old small refrigirator and this will cold smoke it awesome meat.

RE: who makes their own jerky?
 

I used preacher tony's and tweaked the hot sauce with my personal favorite....tweaked it a little in a couple other areas.Best jerky Ive made to date and it's 99% Preacher Tony's recipe. Good stuff and kudos to PT for sharing it with us.

P.S. I never used a whole piece of meat to slice while making mine. I just used trimmings and smaller muscles from the front legs for mine.

P.S.S. I also use a dehydrator. 4 hrs at 175* in my dehydrator with a fan....just forget it unless you have 4 trays slam full....then rotate trays from bottom to top every hour.

RE: who makes their own jerky?
 

Elitist jerky maker...LOL. PT and others, I just wanted to use some real tender meat to get my kids hooked on deer jerky. First impressions you know. I just used one to try it out and the other is on the grill. Meat is meat baby!

RE: who makes their own jerky?
 

PT's recipe is just dandy!

you can go to www.foodnetwork.com or google "jerky" for other tips and temps.

Bottom line is you don't want to cook the jerky before removing the moisture and that's why loooow temps are king to achieve this result.

Another tip is too half defrost the steak you have choosen to make jerky out of, it make's it easier to slice thinly.
VirginiaShadow - Step away from the backstraps, drop the knifeand no one will get hurt ~I-ya-ca-yumba![&:]