TeeBugg Posted November 28, 2013 Share Posted November 28, 2013 Sliced up some tenderloins to try some jerky! Girlfriend got a heck of a deal on a dehydrator so we are gonna give it a shot! Started off with brownsugar, balsamic vinegar, reg vinegar, little garlic, salt, black pepper! The marinade tasted good! Quote Link to comment Share on other sites More sharing options...
PREDATE Posted November 28, 2013 Share Posted November 28, 2013 Sounds good. I'm getting ready to start my second batch. I like to use http://www.himtnjerky.com/ and I can usually find it at AGWAY. 1 Quote Link to comment Share on other sites More sharing options...
wooly Posted November 28, 2013 Share Posted November 28, 2013 Sliced up some tenderloins to try some jerky! The tenderloins for jerky...say it aint so,lol? 3 Quote Link to comment Share on other sites More sharing options...
TeeBugg Posted November 28, 2013 Author Share Posted November 28, 2013 How long in the dehydrator does it normally take? Quote Link to comment Share on other sites More sharing options...
cdmckane Posted November 28, 2013 Share Posted November 28, 2013 The tenderloins for jerky...say it aint so,lol? This was my first thought! Quote Link to comment Share on other sites More sharing options...
TeeBugg Posted November 28, 2013 Author Share Posted November 28, 2013 I kept the backstraps from the doe i shot monday. Figured i would try some loin for jerky. I know it sounds odd...but my dad left today to go southern tier and the other meat is in his freezer! On the flipside i did get another 8f Dmp today Quote Link to comment Share on other sites More sharing options...
wooly Posted November 28, 2013 Share Posted November 28, 2013 (edited) This was my first thought! I think they can revoke your hunting licence for that! Maybe even eternal damnation! It better be GOOOOOOD! Edited November 28, 2013 by wooly Quote Link to comment Share on other sites More sharing options...
TeeBugg Posted November 28, 2013 Author Share Posted November 28, 2013 Lol i wanted top notch filet migvenison jerky! 1 Quote Link to comment Share on other sites More sharing options...
wooly Posted November 28, 2013 Share Posted November 28, 2013 Lol i wanted top notch filet migvenison jerky! Seriously, I don't know of anyone who's ever comitted such a sin,lol! I'm honestly curious how it turns out for ya. I'm sure it will be delishious, but I could never dehydrate that suculant piece of meat. Quote Link to comment Share on other sites More sharing options...
cdmckane Posted November 28, 2013 Share Posted November 28, 2013 Seriously, I don't know of anyone who's ever comitted such a sin,lol! I'm honestly curious how it turns out for ya. I'm sure it will be delishious, but I could never dehydrate that suculant piece of meat. Maybe it be ok if he keeps it barely warm and doesn't let it get past med-rare. Sent from my SAMSUNG-SGH-I537 using Tapatalk Quote Link to comment Share on other sites More sharing options...
PREDATE Posted November 29, 2013 Share Posted November 29, 2013 How long in the dehydrator does it normally take? For the most part, this step is determined by you. It's all how you prefer it. I will give you a general guideline of 7-10 hours, but it also depends on the thickness of the meat and how warm your dehydrator gets. I have actually tried making a little backstrap jerky. It was good, but no better than any other cut. Quote Link to comment Share on other sites More sharing options...
Jeremy K Posted November 29, 2013 Share Posted November 29, 2013 I use one of those jerky guns, works really good . In the oven on 200 with the door open the first stop for about 4-5 hours. Quote Link to comment Share on other sites More sharing options...
Jeremy K Posted November 29, 2013 Share Posted November 29, 2013 I use one of those jerky guns, works really good . In the oven on 200 with the door open the first stop for about 4-5 hours. Quote Link to comment Share on other sites More sharing options...
bluecoupe Posted November 29, 2013 Share Posted November 29, 2013 Sacrilege! Your meat, your call, but down and out fights have started over less. Quote Link to comment Share on other sites More sharing options...
TeeBugg Posted November 29, 2013 Author Share Posted November 29, 2013 (edited) Few pieces are done already..mmmmmm its good! Going to try and use apple cider vinegar next time. Its sweet and has a little bite to it. Edited November 29, 2013 by TeeBugg 1 Quote Link to comment Share on other sites More sharing options...
TeeBugg Posted November 29, 2013 Author Share Posted November 29, 2013 Oh yeah it turned out awesome! Quote Link to comment Share on other sites More sharing options...
ants Posted November 29, 2013 Share Posted November 29, 2013 TENDERLOINS??????? UUuuuuggggggg. Almost any cut will come out just as good for jerky. Save those loins for a sauté', broil, grill or roast. Buuutt it is your deer... so enjoy!! 1 Quote Link to comment Share on other sites More sharing options...
TeeBugg Posted November 29, 2013 Author Share Posted November 29, 2013 All i had was backstrap or loins. My deer is tied up in a freezer in a locked house until sunday lol Quote Link to comment Share on other sites More sharing options...
Bowtoons Posted November 29, 2013 Share Posted November 29, 2013 I just finished up 9lbs. of jerky. I use burger and make the flat slim jim style with the gun. I buy my seasoning kits at Bass pro that comes with the cure and seasonings. I can't stand the rip your teeth out jerky made from the steaks. Another great thing to try. I had my processor make sandwich steaks for me. olive oil and some garlic in a pan. High heat. brown both sides and throw it on a sub roll with cheese and other desired toppings. 2 Quote Link to comment Share on other sites More sharing options...
TeeBugg Posted November 29, 2013 Author Share Posted November 29, 2013 Come sunday im getting the rest of my doe and the slicer! Quote Link to comment Share on other sites More sharing options...
jjb4900 Posted November 29, 2013 Share Posted November 29, 2013 I found that about 5hrs at the highest setting is best......any longer and its overdone, of course it depends on the dehydrator. http://allrecipes.com/Recipe/Docs-Best-Beef-Jerky/ this is a great recipe Quote Link to comment Share on other sites More sharing options...
bluecoupe Posted November 29, 2013 Share Posted November 29, 2013 Jerky is not supposed to be cooked, it's supposed to be dried. Ideally it's done in a cold smoker that wouldn't get higher than 90dF or so.2 pounds (about 1 kg) venison or beef sliced 1/8-inch (3 mm) thick2 tablespoons Worcestershire sauce2 tablespoons soy sauce1 tablespoon kosher salt1 teaspoon crushed red pepper2 cloves garlic, crushed1 cup (240 ml) bourbon or 2 cups (480 ml) red wine1 cup (240 ml) waterMarinate overnight in the refrigerator in a non-metal pan, covered. (I usea zip-lock bag) Coat with a mixture of 1/2 honey and 1/2 water and hang ona rack for 8 hours to dry.Place in a cold smoker for 12 hours. Quote Link to comment Share on other sites More sharing options...
Early Posted November 30, 2013 Share Posted November 30, 2013 Pounds and pounds of jerky....made from tenderloin and backstrap. Somebody does not like venison!!! Quote Link to comment Share on other sites More sharing options...
TeeBugg Posted November 30, 2013 Author Share Posted November 30, 2013 Actually i love it Quote Link to comment Share on other sites More sharing options...
PREDATE Posted November 30, 2013 Share Posted November 30, 2013 Now it is preserved for future outings. Just freeze it and take it out when the craving hits. How many other guys can say they can sit in a treestand, in a boat, on a rollercoaster, on a date, at the bowling alley, Etc. eating backstrap? 1 Quote Link to comment Share on other sites More sharing options...
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