Discussion in 'General Discussion' started by Zeek, Dec 27, 2016.
Like a damn spigot.
Slade, what is that knife??? I'd like to have something like that.
That's a Bark River Aurora in 3V and Zebrawood. Great do everything design. I can take a comparison pic if there's something you want to see it beside. Give me a few choices.
Thanks brother... let me look it up.
There's a great looking example available right now on BF for $200 http://www.bladeforums.com/forums/showthread.php/1460841-Bark-River-Aurora-3V
That's a great knife... right now I'm gonna wait and see what Battle Horse Knives has the the upcoming Great American Outdoor Show.
Great, now I get to sit here and smell this all day.
venison, marinade was soy sauce, teriyaki sauce, worcestershire sauce, brown sugar, salt, pepper, red pepper flakes, onion powder and garlic powder
How did it turn out?
It had a great flavor, but extremely chewy. I'm guessing I didn't run it long enough in the dehydrator, but I let it go for 14 hours at 155 degrees. Any suggestions?
In general from a food safety standpoint, you want to make sure Jerky hits 165 all the way through at some point during the process. BUT, if it wasn't dry at 14 hours of 155F, then its very possible that it was just cut to thick. Did you actually check the temp in the dehydrator at all?
I'm using the redhead dehydrator pictured above. I didn't check the temp but the thermometer only goes up to 158 degrees. I tried to cut it as this as I could maybe the next batch I'll partially freeze before slicing to see if I can get it thinner.
Meh, just like anything else, 165 is the totally safe number. Generally a lower temp for a longer time works just as well. If you let it marinate long enough to really soak up the flavor, then patting the meat dry can save time I suppose. I prefer to leave as much flavor on the outside as possible. Beef can be chewy, but venison really shouldn't be.
Tried again last week with a London broil. Same marinade except this time I used the oven. Lowest setting is 170 degrees but with door cracked the temperature hovered right around 150
It was delicious!
You're inspiring me. I still have a couple more pieces of venison in the freezer that I need to work on. I'm going to follow @Slade 's recipe next time.
I know it's been a while... I'm hoping to do a batch following @Slade 's recipe this weekend.
I'll look forward to hearing how it turns out. Taste the marinade often and adjust as needed!
I remember this post.
The apple trees in my backyard make for some really good jerky... this is how it starts boys!!!
I first saw this little guy the day he was born... so small and crying like crazy, thought for sure the coyotes or fox would get him.