Daughter has been wearing out my dehydrator this week. Gets up early to mix it up and load up the dehydrator before school. 12 pounds done so far, 4 pounds going now, and 4 more pounds to do. She’ll have around 10 pounds when she’s finished. That ought to hold her for a while.
Venison ??
Jerky my new go to snack during the day. Trying to get away from the candy bars. And the jerk you don’t melt when it’s in your pocket
22 life’s a day
Yes. Daughter always takes some to eat while sitting in the tree, waiting for more of the main ingredient to walk by.
That looks good. I have a co-worker that makes goose jerky. Never heard of such a thing.
I used to do the venison jerky years ago. Had a recipe on my shop fridge that has been gone for some time. It was perfect for marinating 6lbs of venison in a one gallon ziplock.
I like using the racks from Cabela’s, but have also done the toothpick way in the oven. Good thing the wife liked the smell of it.
So, what are you doing to marinade yours, Still? So many things on the market. I/we like a tariyaki flavor.
Looks awesome!
NN
I had a good marinade I worked up myself years ago for whole meat jerky, lost it though. We started using a jerky gun with ground meat last year and like it much better. Wife bought this dry mix on Amazon to try, and it’s pretty good. Supposed to mix with 2 pounds of meat, but this last batch we tried 3 pounds to lessen the flavor a little.
I prefer Teriyaki, so does the Wife. Red likes Original best.
A friend of mine gave me some Goose jerky, some Bear jerky also. Another tried to give me some Pork jerky, but I didn’t think that was such a good idea.
Wow, would have never guessed by the looks of it that it was from a jerky gun.
Learn stuff all the time.
Thank you
NN
Yikes on the Pork for sure!!
NN
Never heard of a jerky gun before.
Google to the rescue!!
As for goose jerky. I think I have to pass. That would be right up there with turkey bacon. Some things just not meant to be…
22 life’s a day
We tried some of the jerky that was made with 3 pounds of meat, instead of the 2 pounds of meat the package was intended for. No noticeable difference in the flavor at all. Still think there is to much seasoning in the packets for 2 pounds of meat, so we’re doing 4 pounds for the last batch. Just have to add more curing salt per packet. Betting we can make twice the amount that the pack was made for.
The only issue I had with the jerky gun, was that the larger nozzle for making wide strips, made the strips to thick, which made curing time way to long. I heated up the nozzle and flattened it down to about 3/16th, which works much better.
We did some and it actually is pretty good. Just Too aggravating IMO. Skinned and De-breasted and cut in strips. You’d think the Canadian’s would have more meat, but they are mostly feathers and a pain to clean IMO. I did try the turkey bacon… I’m with you. Nope.
Here’s mine from last week. Two rear hams deboned and sinew cut out. I’ve been using the Backwoods Original I get off Amazon. Then I add a little dales low sodium, a teaspoon of liquid smoke, and a little extra garlic powder. Let sit overnight. If the wife is not watching, I’ll eat a little raw.
And then the scraps go on the grill for the dogs.
So I’ve been playing with the new dehydrator lately and figured it was time to bring up this thread. I had several venison loins laying around and didn’t really know what to try with them as I’ve tried everything else. I just started dehydrating a few weeks ago, and its a lot of fun to figure out what you can and can’t do and how different things can really taste. I’ve enjoyed it.
Spicy Jerky Recipe #1:
2 lbs venison cut into 1/8" strips
1 tsp liquid smoke
1/3 tsp garlic powder
1/4 cup soy sauce
1/2 Tsp black pepper
1 Tsp onion powder
1/4 cup Worcestershire sauce
1 large whole jalapeno cut up finely
Put it all in a gallon ziplock bag and mix it all up. Marinade in the fridge for 24 hours. Every couple of hours, go in the fridge and push it all around to make sure everything is coated. I grow my own jalapenos and they are about twice as hot as the store bought ones. If you don’t wash your hands after cutting them, my fingers will burn about 20 minutes later. So, if you like spicy, I’d say go up to about three store bought jalapenos. Put in the dehydrator at 160 degrees for 4-5 hours or until done. You want to get all the moisture out or else they’ll spoil easily after a few days or so.
Sweet Jerky Recipe #2:
2 lbs venison cut into 1/8" strips
1/2 cup teriyaki sauce
1/3 cup Worcestershire sauce
1 Tsp onion powder
1/2 Tsp black pepper
1/3 cup of maple syrup or honey or brown sugar (your choice!)
Put it all in a gallon ziplock bag and mix it all up. Marinade in the fridge for 24 hours. You could also add a jalapeno to this recipe if you like sweet and spicy jerky. Put in the dehydrator at 160 degrees for 4-5 hours or until done.
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That looks fantastic.
not a fan of “sweet” meat, but I’m gonna give the spice recipe a try. I’m too greedy with my loins to put into jerky. My favorite way for loins are to cut across grain about 3/4" thick. Place in a bowl of cold water for a couple minuets and drain well. Rub olive oil all over, light salt, pepper, and garlic powder and pan fried. I love the KerryGold butter, a good wad and get it just before browning, then kiss both sides (1min max) of the meat and eat straight away before letting it cool. Some cringe at the rawness, but I love it.
22 life’s a day
I love some fresh corn on the grill OTC. Try this one… Carefully shuck back and remove silk, butter it down real good, your favorite seasoning and pepper, cover it back up with shucks and string tie, then put it on the grill.
Hope you and everyone had a Merry Christmas and a Happy New Year! Mine was peaceful and mostly stress free. Got in a good deal of hunting, walking through the woods, and sleeping in.