Deer Jerky

[cwink]

You guys using an oven aren't making jerky. Jerky is supposed to be dried, not cooked.

you are exactly right....using the window fan and a/c filter fan method is much better....visit this link to see how it's done....Alton Brown's jerky recipe is excellent, too....

http://www.foodnetwork.com/recipes/alto ... index.html

Thats funny, cause it looks like Jerky, smells like Jerky, and taste like Jerky.... So I am going to call it Jerky.

[stang67]

Some say that Slim Jim is jerky, too.

[cwink]

:mrgreen: Some say that Slim Jim is jerky, too.

No that is a beef stick..And I have never been able to snap into one..

[farmerc83]

:mrgreen: Some say that Slim Jim is jerky, too.

No that is a beef stick..And I have never been able to snap into one..

You don't know what you're missing then. Sometimes you get lucky and they package them with a little extra grease....

[CaptnT]

I'll add that I prefer Allegro marinade over Dales. They also have a smoke flavor version so there's no need to add the Liquid Smoke.

Everyone that has had mine is always begging me for more, but none ever gets out of the house

[cwink]

:mrgreen: Some say that Slim Jim is jerky, too.

No that is a beef stick..And I have never been able to snap into one..

You don't know what you're missing then. Sometimes you get lucky and they package them with a little extra grease....

No I eat them. I just aint ever got one to SNAP like they say they are supposed to in the commercial.. My favorite part is that one piece you just can't ever chew up completely.. Its like cud, you just keep chewing and chewing and chewing..

[duck_nutt]

I use the dry mix from bass pro and a convection oven....the directions on the box says to set oven at 200, but I use 170(lowest the oven will set)...hald frozen meat cuts much easier than warm meat....thinly sliced(less than 1/4 inch) meat will take around 4-5 hours...crack over with wooden spoon to get air flowing....

made 10 lbs last week(raw weight) about 5 lbs after drying out......kids eat it like candy

I use the back straps..long clean lean muscle...

[Damn_It_Boy]

I use the back straps..long clean lean muscle...

Say it ain't so...............

[duck_nutt]

tis so.........

that's the way we like it...

[farmerc83]

I use the back straps..long clean lean muscle...

Say it ain't so...............

I agree. That's a good cut of meat to be using for jerky.

[JaMak84]

I agree. That's a good cut of meat to be using for jerky.

It's also a good cut of meat to use for steaks.

[farmerc83]

I agree. That's a good cut of meat to be using for jerky.

It's also a good cut of meat to use for steaks.

Sorry I meant thats too good of cut to be using for jerky. I use the small sections of hind quarter and shoulder. I agree with you JaMak, backstraps are to be grilled, smoked, stuffed and sometimes fried.

[Bigpoppa]

Did my first jerkey this weekend. Bought a $40 dehydrator. Mixed brown sugar, soy, and worchestershire, and teryaki with cavendars seasoning. Then I covered the meat and marinated 12 hours. Put it in dehydrator, dried for about 15 hours. And its the best I ever had. Had to get on to my daughter for eatin to much of it. More expensive dehydrators might be quicker but no way they could do it better!