Trad Gang
Main Boards => Recipes/Grilling/ Barbecuing/Smokers => Topic started by: Margly on September 10, 2011, 01:13:00 PM
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Hi !
Maybe wrong forum but how many make their own jerky of the game hunted?
It's powerfood on hikes :D
Margly
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I do with game and store bought meat.
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I tried recently, let a friend convince me he knew what he was doing with his new smoker. I have a big pile of burnt jerky to do something with. Maybe dog treats. Flavor was good though...
I plan to try again, and just use the oven on low.
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I’ve been making mine for years. Sorry to say, it’s probably not traditional though. I grind up my venison mix it with spices, add the cure and shoot it out of a caulking gun (so to speak) onto food dryer trays. I do 25lbs. at a time and it doesn’t last long. I’m going to finish up last year’s deer starting tonight.
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I make jerky out of both game meat and store bought meat. I have made it in the oven before but its at its best off the smoker. I normally do 5-10 pounds at a time and it never lasts more than a few days :)
I have found that a brine of brown sugar, johnny's season salt, garlic pepper and soy or terriaki is the best. Then season to taste before I smoke it, usually mccormic spicy steak and tony's cajun seasonings.
I've also made some pretty good salmon jerky by cutting thing strips and smoking them until they are dry like jerky.
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I like doing mine on the LP grill and I use Hi-Mountain jerky spices.
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I usually turn 2 deer a year into jerky. It doesn't last long with my two kids in the house.
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Add me to the list...
By the way, ever make jerky from turkey? It's REAL good.
I'm also a firm believer that almost any jerky is good but the best jerky possible comes from the smoker. I've used liquid smoke, store bought cures, food dehydrators, electric ovens and NOTHING I've found comes close to real smoke cured jerky.
MMMMmmmmmmmmmmmmmm....... getting hungry!
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This year is the second year I've made my own. I've done mostly whole meat. Two weeks ago I got the grinder out and made some ground up deer jerky for the first time, it was awesome! I did half on a dehydrator and half on the Traeger set on smoke. By far the best is the stuff I smoked. I also use Hi-Mountain, I would like to make my own recipe someday I just don't know where to start. Have fun!
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I'm planning on making some jerky from deer and moose this year. Dont have a smoker so planning on using my oven:)
If anybody has a good recipe I'm all ears!
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If your using your oven make sure you prop open your oven door as you do when broiling and set oven on lowest setting. The open door helps in the drying process. Um, Um, good.
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I make Turkey jerky Deer jerky and fish jerky all in my smoker and love it. The fish jerky is made out of the carp I shoot this stuff is great. YUM YUM
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Hey bergie,
Got a recipe for that fish jerky? Do you actually dry it until hard?
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Dave just take the back straps out of the carp freeze til good and firm and slice on a meat slicer to about 1/8 inch and make just like you regular jerky. It is soo good it will have a few bones but it is GREAT. Canned carp is also great!!!
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I have a little chief electric smoker, which is by todays standard ancient. It has the little pan for wood in the bottom and sits on an electric element which makes the wood smoke. I like alder and cherry woods or the old standard hickory, venison or beef for meat or smoked whiting (fish), fish can be dried to pliable (softer stage) Usually about 8 hrs for 3/16 to 1/4 inch thick slices. The simple spices salt pepper, garlic or onion make a pretty tasty jerky, but it never lasts long enough to get to the tree stand. This gets me to wondering what smoked talapia would taste like. Durn site keeps me hopping..... :bigsmyl:
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We make jerky all the time(deer & beef)in the food dehydrator. I get two bowls one with Worcestershire and a little liquid smoke and the other with Soy Sauce. I dip it in the Soy first for a minute then into the Worcestershire for a minute or two, then I lay the pieces out and sprinkle with black pepper. Like the others have said it doesn't last long.
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I do,the old fashioned way,,real hickory or oak fire,meat,sea salt,sometimes pepper,thats it,no electricity,terryooki,bean sprouts,heinz 57 or any other strange stuff! Same exact thing with fish,any fish will smoke and make jerky. Now that yall bring the subject up,I need to make some this weekend! :bigsmyl:
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PM sent, Margly.
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I use a smoker with hickory or dehydrator.The kids & grandkids all want their own bag for christmas
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Dont feed to the dog. Too burnt flavor? Reconstitute in water for 2 to 6 hrs in plastic container then sprinkle with brown or white sugar and let air dry. Turn out good
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I've been experimenting with vension jerky the last 10 years or so and have developed a method that's pretty easy and people seem to love it. I use Hi Country regular seasoning as directed with cross cut venison hams, smoke for 35 minutes in my homemade refridgerator smoker and them dehydrate until done. I've just not had good luck making jerky to completion in a smoker, mainly because the smokers I've used I can't control the heat good enough. This also makes excellent goose jerky.
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Been doing it for years in a dryer...you guys know what makes a great jerky is goose!
Try it, you will be surprised!
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Goose also makes great summer sausage and Burritos. I make jerkey, ring bologna,hamburger,snack sticks and summer sausage.
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I started making some venison jerky and it comes out perfect (well at least the way I like it; not brittle but not soft either). I bought the Open Country 500watt dehydrator kit which came with the jerky gun, some spices/cure kits and the unit for like $60 at Gander Mountain (Caught it on sale).
Then I bought some Hi-Mountain spice/cure kits, all i use is ground meat. I can only dehydrate about 3 pounds of meat at a time (4 trays), but man the stuff is awesome! I mix the meat and the spices in a bowl with some water and let it marinate overnight in the fridge. Then I get up the next morning and load the jerky gun and load the trays. I let it dehydrate for 6 hours, (alternating the trays every 2 hours; even though with this unit you don't have to but I do anyway) and wipe off the excess grease and voila! Bon Apetite!
I am going to buy more trays so I can dehydrate more as between me and the family, the jerky don't last long! :thumbsup: