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Author Topic: Homemade Jerky  (Read 2853 times)

iowapackfan

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Re: Homemade Jerky
« Reply #20 on: Oct 20, 2016, 12:25 PM »
What's your preferred cut of beef? Does anyone use a jerky gun? What's your favorite "round" cut to use - Top, bottom or eye?
I generally use thin cut bottom round sliced into approx. 4-6 in. strips. I also make turkey jerky  using boned out turkey tenderloins sliced into strips. Turkey also doesn't require as much drying time in the dehydrator as beef or venison cuts. ;D ;D ;D
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Eyes R Bitin

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Re: Homemade Jerky
« Reply #21 on: Oct 20, 2016, 04:07 PM »
May Be it was that tobacco sauce . ;D

What??  You don't care for tobacco juice? 

Hardest thing about using tobacco juice is measuring it.  You know, once you start to pour from a spittoon it is hard to stop the flow. 

Osage

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Re: Homemade Jerky
« Reply #22 on: Oct 20, 2016, 09:45 PM »
I mixed up 7 lbs of venison today,using high mountain mix.Ive always used my own mix,but I thought I would give high mountain a whirl.i am also going to cure mine in the smoker instead of a dehydrator,I will use sassafras wood to smoke with.
,.

iowapackfan

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Re: Homemade Jerky
« Reply #23 on: Oct 21, 2016, 06:02 AM »
I mixed up 7 lbs of venison today,using high mountain mix.Ive always used my own mix,but I thought I would give high mountain a whirl.i am also going to cure mine in the smoker instead of a dehydrator,I will use sassafras wood to smoke with.
,.
that sounds absolutely yummy! ;D ;D ;D
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hardwater diehard

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Re: Homemade Jerky
« Reply #24 on: Oct 21, 2016, 08:41 AM »
Osage that does sound yummy for sure ...are you doing a ground mix or sliced ...how difficult is the smoking process as far as timing and temperature control ...I have smoked many things with great success... and did try jerky once but temperature and time is tough to master ..little to brittle .
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ActiveTrapChecker

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Re: Homemade Jerky
« Reply #25 on: Oct 21, 2016, 09:27 AM »
The more I read, the more i link the idea of using ground venison and beef in a jerky gun. Seems like the Nesco gun (i am an amateur don't forget) works very well but tends to wear down easily. Any gun users on IS have a recommended jerky gun?


Osage

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Re: Homemade Jerky
« Reply #27 on: Oct 21, 2016, 05:45 PM »
Osage that does sound yummy for sure ...are you doing a ground mix or sliced ...how difficult is the smoking process as far as timing and temperature control ...I have smoked many things with great success... and did try jerky once but temperature and time is tough to master ..little to brittle .
    Hi hardwater,I do the sliced jerky,I have tried ground meat,but I tend to like doing things the hard way.As far as temp control,one does need to be watchful,once I get the temp controlled ( adjusting the vent ) I can get by checking every half hour.I move the meat around a good bit,just to keep everything right.
   The biggest thing is knowing when to pull the meat.Warm meat will fool ya,you will think it's not finished,and end up over doing it.I pull some thinner pieces frequently,gives them a few min to cool,once cool,I flex them,in my opinion,it's the best way to check for proper doneness.Another thing I do is only put a couple 1x2x10" pieces of wet sassafras in the firebox,this seems to give the jerky enough smoke for our taste.

iowapackfan

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Re: Homemade Jerky
« Reply #28 on: Oct 22, 2016, 06:31 AM »
anyone out there ever try making goose jerky? Fellow co-worker years ago liked to hunt geese but didn't care to eat them so he would always bring me the breasts and I would slice them up  and add the High Mountain jerky mix and it was fantastic jerky.
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missoulafish

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Re: Homemade Jerky
« Reply #29 on: Oct 22, 2016, 07:13 AM »
Goose jerky is great! Since we are on the subject of different kinds of meat... Albacore jerky is amazing!!!

Basswacker

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Re: Homemade Jerky
« Reply #30 on: Oct 23, 2016, 09:13 AM »
I agree, goose jerky is outstanding.

chilly-willy

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Re: Homemade Jerky
« Reply #31 on: Oct 23, 2016, 04:19 PM »
Great now you got me going to..





smeltbuster

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Re: Homemade Jerky
« Reply #32 on: Oct 25, 2016, 05:59 PM »
Hi-Mountain does have some great flavors , but for the past 2 yrs. or so, I have been using jerky spice mixes from Cabela's. We really like the BBQ flavor, as well as the Peppered jerky mix. I mix 4lbs. of venison burger, even though the spice packets say to use 5 lbs., it gives it a bit more flavor. The spice packs come 3 to a box & costs around $8.00. I also use a Cabela's Jerky Blaster, it holds more ground meat & gets the prep done quicker. I prefer to let mine set at least 6 hrs. before I  start to put it on the racks. This spice mix also works well w/ steak & roast jerky, just let it marinate at least 12 hrs.. I used to mix my own  jerky spices, but this is a lot easier & I have been happy w/ the results.
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Cantgetenough

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Re: Homemade Jerky
« Reply #33 on: Oct 30, 2016, 12:48 PM »
Great now you got me going to..


I have the same smoker..
Back to the dehydrator -try making some homemade blue gill chip's. Use a  mild salt water brine I use a teaspoon per 2 cups of water. Brine no more than a hour- rinse thoroughly pat dry- use your favorite dry seasonings from garlic to chilly powder taco seasoning plain salt ect. ect ect. A billion different ways to season. Dehydrate until  it reaches what your taste are. I've done them to slightly crisp and chewy or all the way crispy. Great snack on and off the ice!!!! Great thing about dehydrator's and smokers the possibilities are endless!!!!!!
Ross 
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Icetothebone

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Re: Homemade Jerky
« Reply #34 on: Nov 11, 2016, 06:02 AM »
Try allreceipies.com, they have several marinades rated by thousands of users, I've used a couple from their making goose breast jerky, turned out awesome.  Cooked in my oven, low heat with door cracked open, as easy as it gets!!

wyogator

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Re: Homemade Jerky
« Reply #35 on: Nov 13, 2016, 08:43 PM »
I'm with Missoula on the jerky gun idea.  Otherwise, if you slice it from muscle, you can't get all of those small shoulder cuts and trimmings.  I have a Nesco, but may get a better one.

4ssss

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Re: Homemade Jerky
« Reply #36 on: Nov 16, 2016, 07:47 AM »
I've used this recipe for 30 years and no one has ever complained.  Well, once I guess, but he never got any more after that.  Simple.

Jerky Recipe

1 sup Soy Sauce
1 tsp liquid smoke
2 tsp lemon juice
1 tsp Ginger
to tsp tobacco sauce (more if you like it HOT)
tsp pepper
tsp liquid garlic
Slice meat with the grain to you desired thickness, about 3 to 4 lbs.  Soak slices in mixture 4 to 6 hours (I think overnight gets it a bit too salty).  Heat/dry in oven at 150 or in dehydrator.

YUMMY!
I tried this recipe a couple days ago and did jerky in my convection oven.  They came out really good. The only tweak I did was  instead of the tabasco I used Frank's Red Hot just for flavor instead of heat.

fishslayer88

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Re: Homemade Jerky
« Reply #37 on: Nov 18, 2016, 12:10 PM »
 Just an addendum to all the great replies...I've been making my own jerky for over twenty years now, whole and ground meat. I generally use the some of the store-bought mixes for ground meat (like High Mountain and Nesco's) because they are tasty and easy. With whole meat, I always use the simplest recipe of 1 cup soy sauce (soy sauce that you like, BTW! I like LaChoy, some brands are way too salty...) to 1 TB Worchestshire with a touch of onion and garlic powder. Let it marinate at least overnight and there you go.   Also add some dried hot pepper powder if I want it spicy. Simple delicious flavor that I've used with everything from venison and beef to goose and fish. And you can add any spice or seasoning you like to it and it's always good! Simple, I know...  :)

HardH20Fishin

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Re: Homemade Jerky
« Reply #38 on: Dec 03, 2016, 12:47 PM »
Highmountain mix is good stuff.  For drying the meat, I tried a new method this year that I saw on Alton Browns food network show. I bought 3 cheap 20x20 furnace air filters and laid the meet on them like racks. Then bungee chord the stacked filters to a cheap box floor fan that was propped up on some blocks.  Just turn on the fan and it dries the meat without any heat needed. The flavor was much more intense and we really liked it.  Stored the dried jerky in vacuum backs with the a dessicant packet and even after 8 months, a fresh opened back was fantastic. Now, you don't get the awesome smokey flavor from a smoker, but it the jerky really was very good.
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littlemelon

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Re: Homemade Jerky
« Reply #39 on: Dec 04, 2016, 10:52 AM »
I like to do goose jerky in the oven, it is a 3 day process; but kind of pain, but good and bad.
I learned the hard way my first time making jerky in the oven, line the bottom of your oven with foil. Mom kicked my butt from here till next Tuesday, the drippings where all over of the bottom of the oven.
I can remember my father making Bear jerky years ago, it was a sweet /hot taste, I have know idea where that recipe is.
I am going to pass on a legend.
This is for the goose jerky:
8 cups of water
1 tablespoon liquid smoke
1/3 cup pickling salt
a handful of garlic cloves
4 beef bouillon cubes
1 tablespoon black pepper
1 teaspoon season salt
1 tablespoon Tabasco
have your goose slice in 1/4" to 1/2" strips
Brine everything over-night
Next day gently rinse
Assemble the goose meat with tooth-pics
and put on the oven racks.
Have your oven on the lowest setting
Have your oven door cracked open.
You will know when it is done.
Sometimes at the half-way point, I well take several pieces and roll them in honey and crushed red peppers.


 

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