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Homemade jerky.

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  • sd allen
    replied
    I use venison in small strips....a cup of canning salt...1/4 cup of brown sugar(per lb.) ..and water ...soak it for 2 days in the ref.....smoke at about 100-120 for 5 or 6 hours.Cherry wood is best IMO....I use tooth picks to hang it from the racks in my smoker.....I will also sprinkle garlic powder or pepper flakes on some while it is still ''sticky''..That way I get a couple different flavors..

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  • Rebrider
    started a topic Homemade jerky.

    Homemade jerky.

    I didn't see this anywhere else so I hope it is not a duplicate post. :)

    I use deer meat but you can use low fat beef the same way. The first time start out with a pound of meat then increase the amount the next time. This is the learning curve so if you screw up you want waste a lot. :D
    This will give you an idea how much meat your dehydrator can hold. For a large dehydrator use more pans.

    Using a food slicer or a sharp knife (we finally got a food slicer this year)
    slice the meat into thin strips. [The meat is easier to slice if partially frozen.]

    I use a 13X9 glass pan for this part.
    Sprinkle the bottom of the pan with salt.
    Put a layer of meat in the pan. Sprinkle with salt and any seasonings you like.
    I use peppers we have grown and dehydrated. Red pepper, white pepper, black pepper ,habenaro,(be careful with this one) garlic and what ever else you like. I season lightly, it can got hot to the point of being inedible.:p
    Next layer of meat crossways and season again. Be sure to use salt on each layer

    Repeat until all of the meat is in the dish. Cover tightly with plastic wrap or foil and refrigerate over night.

    The next morning load the dehydrator and run for 12 to 14 hours or until it reaches the desired texture. After the jerky has cooled compeletly, vacuum seal in small amounts.

    You can also use an oven set on 125 degrees.
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