Making jerky!

[TeeBugg]

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!

[PREDATE]

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. 

[wooly]

Sliced up some tenderloins to try some jerky!  

 

The tenderloins for jerky...say it aint so,lol?

[TeeBugg]

How long in the dehydrator does it normally take?

[cdmckane]

The tenderloins for jerky...say it aint so,lol?

 

This was my first thought!

 

[TeeBugg]

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

[wooly]

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

[TeeBugg]

Lol i wanted top notch filet migvenison jerky!

[wooly]

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.

[cdmckane]

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.

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[PREDATE]

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.

[Jeremy K]

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.

[Jeremy K]

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.

[bluecoupe]

Sacrilege!  Your meat, your call, but down and out fights have started over less.

[TeeBugg]

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

[TeeBugg]

Oh yeah it turned out awesome!

[ants]

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!!

[TeeBugg]

All i had was backstrap or loins. My deer is tied up in a freezer in a locked house until sunday lol

[Bowtoons]

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.

[TeeBugg]

Come sunday im getting the rest of my doe and the slicer!

[jjb4900]

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

[bluecoupe]

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) thick
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon kosher salt
1 teaspoon crushed red pepper
2 cloves garlic, crushed
1 cup (240 ml) bourbon or 2 cups (480 ml) red wine
1 cup (240 ml) water

Marinate overnight in the refrigerator in a non-metal pan, covered. (I use
a zip-lock bag) Coat with a mixture of 1/2 honey and 1/2 water and hang on
a rack for 8 hours to dry.

Place in a cold smoker for 12 hours.

[Early]

Pounds and pounds of jerky....made from tenderloin and backstrap.  Somebody does not like venison!!!

[TeeBugg]

Actually i love it

[PREDATE]

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?