Jerky

[RossA]

I have a big Barbeque pit (I'm in Texas, ain't I?) and I've smoked and dried beef jerky in it before. Pretty easy, really. But a cheap cut of beef, slice it really thin, season/rub it (or not) with whatever you like, and smoke it slow all day.
Comes out really good, but doesn't last long!
I'm wondering about shelf life for homemade jerky. Seems like a good way to preserve meat if you kill some neighborhood strays during the bad times.
Ant idea how long this stuff will last unrefrigerated?

[Lostinoz]

We have some deer jerky that we dried about 6 months ago. I just opened a package and it is still good. My husband dried it in the deyhydrator and then I vacuum sealed it. It usually doesn't last long here as everyone loves it.

[sd allen]

I soak deer in strips 2 days in 1 cup kosher salt,1/4 cup sugar & water..that is per pound
Smoke at 200-240 for 4 hours
I like wild cherry wood best as I have plenty.
Makes a real nice yard bird as well as ham, sausage & fish.
6 month old jerky has to be a wonderful treat.Ours last about 6 min. per lb.
Made some great ''bacon'' from the inside rib meat of a fat doe.Turned out real good in a pot of beans.

[Diesel]

wow that sounds really good

[Lostinoz]

I soak deer in strips 2 days in 1 cup kosher salt,1/4 cup sugar & water..that is per pound
Smoke at 200-240 for 4 hours
I like wild cherry wood best as I have plenty.
Makes a real nice yard bird as well as ham, sausage & fish.
6 month old jerky has to be a wonderful treat.Ours last about 6 min. per lb.
Made some great ''bacon'' from the inside rib meat of a fat doe.Turned out real good in a pot of beans.

I have only had it THAT long because I hid it from the boys!! lol It rarely lasts long here either.

[sd allen]

I have only had it THAT long because I hid it from the boys!! lol It rarely lasts long here either.

I'll bet...
Everone keeps asking me to make more but I like to have a good days worth before I fire up the smoker.

[Lostinoz]

I'll bet...
Everone keeps asking me to make more but I like to have a good days worth before I fire up the smoker.

Yeah. The last batch my husband dried was in strips and he had it seasoned REALLY hot. I can't handle that, so they were welcome to it. I am curious about the "bacon" though. Can you explain further?

[sd allen]

Sure..
Sometimes the dogs get the ribs....sometimes they don't.
I cut out alot of the meat on some fatter deer ribs.It is usually flat and looks like bacon,thats why I call it bacon.
I get the larger peices, rub them down good with kosher salt and pepper and smoke it for 3-4 hours under 200.
Thats about it.
If you slice it thin and don't fry it real crispy it eats like bacon.
A chunk of it goes good in beans.
You get real tastey grease as well.
A few slices fried will grease the pan enough to fry a couple eggs.
Also the grease is damn good for cornbread..in it or on it.
I'm sure it has been done before but I made a real good impression on my cooking abilities when I ''broke out some''!!

[Morguns1Cam]

I made a few batches using the store bought stacked plate dehydrator, I've used london broil sliced thin, marinated it in soy sauce, pineapple juice and some worcestershire, start out with about 10 lbs of meat, end up with about 3 lbs of jerky, Its good but Ive never been able to keep any long enough to see if it keeps!

[coxmw]

I made a few batches using the store bought stacked plate dehydrator, I've used london broil sliced thin, marinated it in soy sauce, pineapple juice and some worcestershire, start out with about 10 lbs of meat, end up with about 3 lbs of jerky, Its good but Ive never been able to keep any long enough to see if it keeps!

Same here, my little one eats it as fast as I can make it!!!..