Jerky

Discussion in 'General Discussion' started by Zeek, Dec 27, 2016.

  1. Boker55

    Boker55 Member

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    Like a damn spigot.
     
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  2. Zeek

    Zeek Member

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    Lu
    Slade, what is that knife??? I'd like to have something like that.
     
  3. Slade

    Slade Member

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    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. :)
     
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  4. Zeek

    Zeek Member

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    Thanks brother... let me look it up.
     
  5. Slade

    Slade Member

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  6. Zeek

    Zeek Member

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  7. Menace

    Menace Member

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    Great, now I get to sit here and smell this all day. 20170116_083041.jpg venison, marinade was soy sauce, teriyaki sauce, worcestershire sauce, brown sugar, salt, pepper, red pepper flakes, onion powder and garlic powder
     
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  8. Zeek

    Zeek Member

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    How did it turn out?
     
  9. Menace

    Menace Member

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    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?
     
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  10. Slade

    Slade Member

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    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?
     
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  11. Menace

    Menace Member

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    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.
     
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  12. Slade

    Slade Member

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    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.
     
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  13. Menace

    Menace Member

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    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!
     
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  14. Zeek

    Zeek Member

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    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.
     
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  15. Zeek

    Zeek Member

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    I know it's been a while... I'm hoping to do a batch following @Slade 's recipe this weekend.;)
     
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  16. Slade

    Slade Member

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    I'll look forward to hearing how it turns out. Taste the marinade often and adjust as needed!
     
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  17. Zeek

    Zeek Member

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  18. vBlake

    vBlake Member

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    o_O I remember this post.
     
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  19. Zeek

    Zeek Member

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    The apple trees in my backyard make for some really good jerky... this is how it starts boys!!! :D
    part0d2.jpg
    partd1.jpg
     
    Last edited: Jul 1, 2017
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  20. Zeek

    Zeek Member

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    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.
     
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