Jerky question
- Thread starter Magnum gurly
- Start date
- Location
- Hillbilly shack in the boonies
About 2 inches or so
the easiest way is to not use the oven at all Seriously, using the oven or a "jerky maker", no matter how low you turn it will still cook the meat, changing the taste and texture of the jerky.
Just lay out your strips of meat on a cake cooling rack or 10 make sure it's out of the way of any beasties in the house that might snack on it, get the biggest fan you have and give'r for a few hours.... (8-16hrs depending on the thickness of the cut and ambient humidity and temp)
If you feel particulary Red Green a the time, stack all your meat onto furnace filters (celluloid please, no fiberglass), stack the furnace filters and put them on top of the fan then play the waiting game. (I have a shiny dollar for anyone who can tell me where I got that from....but it's pickup only)
remember, heat = cooked = not jerky. Don't beleive me, try it yourself.
Seriously, using the oven or a "jerky maker", no matter how low you turn it will still cook the meat, changing the taste and texture of the jerky.Just lay out your strips of meat on a cake cooling rack or 10 make sure it's out of the way of any beasties in the house that might snack on it, get the biggest fan you have and give'r for a few hours.... (8-16hrs depending on the thickness of the cut and ambient humidity and temp)
If you feel particulary Red Green a the time, stack all your meat onto furnace filters (celluloid please, no fiberglass), stack the furnace filters and put them on top of the fan then play the waiting game. (I have a shiny dollar for anyone who can tell me where I got that from....but it's pickup only)
remember, heat = cooked = not jerky. Don't beleive me, try it yourself.
Magnum gurly said:
Just finished a batch of goose jerky. I bought the marinade (mesquite) at bass pro shops. It was less than $5.00 All you do is cut up your meat of choice. Soak in marinaide. Minimum 8 hrs. I hung mine with tooth picks from the oven rack. Set the oven at 170 degrees. Leave the oven door open some. I closed it a few times for 10 min intervals. To speed things up a bit. Left in in the oven for about 5 1/2 hours. It came out great! Depending how dry you like it. You can leave it in longer. They had about 8 different kinds of marinade to choose from. Make some. You will like it. Take care.
Dave.
Rammer Jammer said:"This game sucks! Let's play Hungry, Hungry Hippos!!!"
- Homer Simpson in the "Mr Plow" epsode
Good quote, I should have been more clear, I meant the stacking the furnace filters bit
I'll still have a shiny dollar for you next time you're in Ottawa
- Location
- Southern Ontario GTA
Zortag...You got that idea from Alton Brown of Good Eats.
Oven Dried Venison Jerky
2-5 lbs. Trimmed venison
1/3 cup soy sauce
1/3 cup Worcestershire sauce
1/3 cup BBQ sauce
1 Tbs. Morton’s tender quick salt
1 Tbs. Kitchen bouquet seasoning
2 tsp. seasoned salt
1 tsp. Adolph’s meat tenderizer
1 Tbs. salt
¼ tsp. black pepper
½ tsp. red pepper
1 tsp. white pepper
2 tsp. Accent
1 tsp. garlic powder
1 tsp. onion powder
2 Tbs. liquid smoke
Cut venison into strips ½ inch thick and 11/2 inches wide. Mix all ingredients and marinate the strips overnight in the refrigerator. Put a toothpick through the end of each strip and hang from the oven rack. Note be sure to have a drip tray in your oven. Turn oven on to 125-150 F, crack door to let steam escape, 6-8 hrs later you have jerky. Store in airtight bags or freeze. Bet you can’t keep it very long.
2-5 lbs. Trimmed venison
1/3 cup soy sauce
1/3 cup Worcestershire sauce
1/3 cup BBQ sauce
1 Tbs. Morton’s tender quick salt
1 Tbs. Kitchen bouquet seasoning
2 tsp. seasoned salt
1 tsp. Adolph’s meat tenderizer
1 Tbs. salt
¼ tsp. black pepper
½ tsp. red pepper
1 tsp. white pepper
2 tsp. Accent
1 tsp. garlic powder
1 tsp. onion powder
2 Tbs. liquid smoke
Cut venison into strips ½ inch thick and 11/2 inches wide. Mix all ingredients and marinate the strips overnight in the refrigerator. Put a toothpick through the end of each strip and hang from the oven rack. Note be sure to have a drip tray in your oven. Turn oven on to 125-150 F, crack door to let steam escape, 6-8 hrs later you have jerky. Store in airtight bags or freeze. Bet you can’t keep it very long.
dollar please...
Good Eats.
I use a Snack Master dehydrator myself but I will try the Good Eats marinade next batch I make.
Zortag said:the easiest way is to not use the oven at all
Just lay out your strips of meat on a cake cooling rack or 10 make sure it's out of the way of any beasties in the house that might snack on it, get the biggest fan you have and give'r for a few hours.... (8-16hrs depending on the thickness of the cut and ambient humidity and temp)
If you feel particulary Red Green a the time, stack all your meat onto furnace filters (celluloid please, no fiberglass), stack the furnace filters and put them on top of the fan then play the waiting game. (I have a shiny dollar for anyone who can tell me where I got that from....but it's pickup only)
remember, heat = cooked = not jerky. Don't beleive me, try it yourself.
Good Eats.
I use a Snack Master dehydrator myself but I will try the Good Eats marinade next batch I make.
Jerky Canon
I see these things in catalogues. Anyone have one? You like it? Worth the price or just as good to just flatten the end of a sasuage tube and crank it out that way.
What about those pre packaged speice mixes? Any favourites or is it an industrial tasting affair?
Z
I see these things in catalogues. Anyone have one? You like it? Worth the price or just as good to just flatten the end of a sasuage tube and crank it out that way.
What about those pre packaged speice mixes? Any favourites or is it an industrial tasting affair?
Z
- Location
- Lloydminster SK
The cheapo red plastic ones work fantastic. The advantage they have is that you press the jerky right onto your dehydrator racks without handling it. Straight into the oven/smoker/dehydrator.
They are about the same price as buying a new aluminum tube for your press and gently flattening it. (or a plastic one and flattening it with heat.)
You will have to try a few of the prepackages to find the one you like. If you go to a butcher supply store, you can get the exact same jerky mix as you would pay for a butcher to make for you. And yes, some of them are real junk.
They are about the same price as buying a new aluminum tube for your press and gently flattening it. (or a plastic one and flattening it with heat.)
You will have to try a few of the prepackages to find the one you like. If you go to a butcher supply store, you can get the exact same jerky mix as you would pay for a butcher to make for you. And yes, some of them are real junk.
I read about a home made dehydrater. The fellow suggested that a cardboard box with a 100 bulb would be hot enough. He poked steel skewers through both sides of the box and hung his jerky on those with a cookie tin on the bottom to get the drips. I haven't tried this, but it sounds OK. The bulb would have to be in the middle of the box, away from the sides of the box for safety reasons.
The most important thing to get right for jerky is to ensure that the meat is cut proberly. The muscle fibers have to run lengthways with the piece of meat. If not, it will be crumbly instead of chewy. I used to partially freeze the meat and slice it on an electric slicer, but it is alot easier to slice with a knife when part frozen as well.
The most important thing to get right for jerky is to ensure that the meat is cut proberly. The muscle fibers have to run lengthways with the piece of meat. If not, it will be crumbly instead of chewy. I used to partially freeze the meat and slice it on an electric slicer, but it is alot easier to slice with a knife when part frozen as well.
zebra26 said:
I have one and it's great. I got it as a Christmas present but I would have bought one anyway.
I can do about 1 and a half dehydrater trays before refilling it. With my old plastic one, it had to be refilled about 3 times a tray.
It also pushes the meat better. The plastic one wore down the plastic teeth on the feeding system and started to slip. The metal one doesn't.
If you make a lot of jerky, it's well work it.
Never tried goose jerky cuz me never likes birds. Only hunted ducks/geese twice and that was it. Still got two or three grouses in my freezer and don't want to touch them for a while. But I believe it's all the same as making deer jerky.
