it's jerky time.........

[bob1961]

well here is how i've done my venison jerky for years now....start with fresh venison....



slice into proper shape....



pat dry with paper towels to remove excess marinade after 12 hour soak....



place in paper air filters to dry venison into jerky....



tape multiple filters to 20" box fan and set aside for at least 12 hours till dry....



now for some sweet smell to flow through the house now for the next 12 hours.........bob

....

[Hazmat]

Great Idea!

I have a food dehyrater that works great but does not do the volume that I need.

What brand filters do you use? does the filter media stick to the meat?

[sumner4991]

Redneck dehydrator . . .got to love it. Does the filter material stick to the jerky?

I think my wife would have a cow.

I may have to try it . . .when I'm in Virginia.

What marinade do you use?

[Chuck Gravel]

Looks amazing. What's the marinade you use and how much pounds does that make

[bob1961]

i use the paper filters and have no troubles with them sticking to the meat....i'll get a picture of the plastic wrap from the filter....i do it this way cause the meat is dried with cool moving air as opposed to heated air most if not all dehydrators use and cooked the meat dry, true jerky is air dried....i weighed the fresh meat before it went into my marinade and know how much i started with, bout 7.75 lbs and will weigh the jerky when all done....the marinade is my own recipe i am still working on to get perfect as of yet........bob

....

[bob1961]

here is the way i used to do it till i found out it was the wrong way to make jerky....the way i used to do it was really cooking it instead of drying it....



i used my electric oven set as low as i could bout 100/110 degrees and wedged the door open with a wooden spoon....hanging the meat by tooth picks took bout an hour as you see it in the picture.......bob

[secret]

Bob, the fan idea..........."GENIUS"

[VixChix]

We inherited a big box fan when my Mom downsized - it's been unused (except for when a neighbours a/c went on the fritz). Looks like we finally have a use for it! Now I just need to go shoot a deer....

[bob1961]

chit i forgot to add what i used for my marinade, sorry....

2/3 cup soy
2/3 cup whorcester
2 oz liquid smoke "any flavor"
1 tbs honey
1 tsp onion powder
1 tsp granulated garlic
1 tsp course ground pepper

i used that recipe for each 4 lbs of meat and let soak 12 to 18 hours.......bob

[wabi]

You have to also carefully select a name to label the packages with.

I'd probably go for something like - "mummified dead deer meat" - with that recipe.
(Sounds so good I'd make sure I had plenty left for ME! )

BTW - my labeling strategy is not working as well anymore with my son. He's learned the most disgusting names = the best eating.

I'm doing some "bambi summer sausage" with alder wood smoke today.

[bob1961]

my girls don't want to even try venison but will fight each other to get the last piece of jerky and there in there mid 20's ....this year i told them i want no less then 500 word's why i'm the best dad in the world from each of them, the best writing one will get both share's of jerky ....told them it will be graded on grammer, spelling and the such .......bob

....

[wabi]

My youngest daughter would not eat venison - not even a taste!

This went on for a couple years, then one day I made a batch of venison jerky while she was in school. She came home and I was munching on jerky, I asked her if she wanted some and she grabbed a piece and started eating it as she walked off to her room. Came back in a minute and had another. About the 4th piece she suddenly got that "caught in the headlights" look on her face and asked, "Is this deer meat, dad?".
I told her yes, and she said, "It's GOOD!".

From that day on she never refused to eat venison again.

[timbikeride]

O.K. I'll be the sissy in the group with my question. What about killing bacteria? I've read unless jerky is heated to 140 degrees, bacteria isn't killed off.

[vapredhunter]

O.K. I'll be the sissy in the group with my question. What about killing bacteria? I've read unless jerky is heated to 140 degrees, bacteria isn't killed off.

Ok timbikeride, I'm with you on this as well I also noticed that there was no kind of cure listed in the marinade. I use Quick Tender, a Cure pack of some kind.

Check out this link !!!!

http://www.fsis.usda.gov/Fact_Sheets/je ... /index.asp

[wabi]

1 tsp insta-cure #1 per 5 lbs meat takes care of that.

http://www.sausagemaker.com/11050instac ... o18oz.aspx

11050.jpg