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Venison Jerky

Hunter_NY

By Hunter_NY,
in Game Recipes / Cooking

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Otto Mentor

Otto

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There is usually a starter kit of spices in a new dehydrater, along with an owner's manual with receipies.  I've used the seasonings that Gander sells, there is quite a variety and they are all really good.  I have not used any homemade marinades but a lot of guys here do, I'm sure they will post too.

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Nomad Grand Master

Nomad

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Fletch, I've found when using ground out of a jerky shooter , sometimes I get differant thickness , I try to go thin as possible  for even and faster drying , and the lower trays will cook quicker .

I did chuckle when I read , " five pounds " in a day in one of those ! 

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Steve D Experienced

Steve D

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This one is pretty popular around my house. I discard the cure pack as it makes it pretty salty. I usually mix the ground and let it sit overnight( in the fridge) mixing occasionally.

 

jerky mix.jpg

Edited by Steve D
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Fletch Mentor

Fletch

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This one is pretty popular around my house. I discard the cure pack as it makes it pretty salty. I usually mix the ground and let it sit overnight mixing occasionally.
 
jerky mix.jpg


Isn't the cure what keeps you from joining the dead!


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turkeyfeathers Veteran

turkeyfeathers

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I use some of the cure that comes with the packaged box stuff. The cure will allow the jerky to be eaten a long time down the road after making. It only lasts a couple of days around our house and I prefer the less salty flavor. I doctor up the store bought stuff a bunch by adding brown sugar, chili pepper, worcheshire sauce, soy, red pepper flakes etc.

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Steve D Experienced

Steve D

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I can't stand the salt taste it adds. Been making it like that for years and no one has died or got sick yet. I just put it in sandwich bags and stick it in the fridge and it will last for months if dried completely.

 The Indians used to make it by leaving it in the sun way before cure came along.

Edited by Steve D
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turkeyfeathers Veteran

turkeyfeathers

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8 minutes ago, Steve D said:

I can't stand the salt taste it adds. Been making it like that for years and no one has died or got sick yet. I just put it in sandwich bags and stick it in the fridge and it will last for months if dried completely.

 The Indians used to make it by leaving it in the sun way before cure came along.

I've actually found paper bags to work better as the plastic seems to hold moisture/condensation

Pretty sure the Indians salted the heck out of their jerky and fish to preserve

Prepping some jerky tonight by cutting and marinating    Oven at 180 tomorrow

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Steve D Experienced

Steve D

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Is homemade beef jerky safe to eat?

 

Chapter Two of Just Jerky discusses safety concerns. If you're stuffing unrefrigerated meat in a backpack, jerky is actually safer than cured ham, smoked turkey breast, or a roast beef sandwich. Once the internal temperature of meat reaches 145 degrees F. and stays at that temperature for at least 10 minutes, salmonella, E.coli and trichinosis are no longer threats.

The food drying process not only kills bacteria, it eliminates more than 90 percent of the water, the medium bacteria requires to grow. Add to that the fact that each pound of meat calls for no less than a teaspoon of salt. Salt is no more than flavoring until the meat is dried then it inhibits bacteria.

Chapter Two of Just Jerky discusses safety concerns. If you're stuffing unrefrigerated meat in a backpack, jerky is actually safer than cured ham, smoked turkey breast, or a roast beef sandwich. Once the internal temperature of meat reaches 145 degrees F. and stays at that temperature for at least 10 minutes, salmonella, E.coli and trichinosis are no longer threats.

The food drying process not only kills bacteria, it eliminates more than 90 percent of the water, the medium bacteria requires to grow. Add to that the fact that each pound of meat calls for no less than a teaspoon of salt. Salt is no more than flavoring until the meat is dried then it inhibits bacteria.

How did Native Americans make jerky?

Bull flesh was tough and calf flesh crumbled when dried, so hunters brought fresh buffalo cow meat to camp where it was cut and dried, then packed for storage in skin bags known as parfleches. Meat strips would hang over campfires to take advantage of dry circulating air. Tepees were the first smokehouses.

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Fletch Mentor

Fletch

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12 hours ago, Hunter_NY said:

Got my in the dehyrator all set to go set the temp and time 2 minutes later wife said something is wrong sparks few out of the digital control burnt up right there Dam! Gander Products

 

Well that sucks!!

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Steve D Experienced

Steve D

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1 hour ago, Paula said:

Stop telling everyone

That don't work in my house...I am expected to produce jerky every year and when they ask if I got one yet... they could care less what it was. Their concern is if there will be jerky and venison meatballs for x-mas:mda:

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