Making Jerky Today!

420God

420God

Well-Known Member
Corso312 said:
Never made jerky...dying to though, heard you gotta deep freeze for 30 days to kill any bacteria...true? And got to slice it under 1\4" thin?
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Haven't heard the deep freeze thing, I make it pretty often with fresh meat. Cutting wise you want it 1/4 to 3/8, it's a pain that way and takes longer because you have to let it marinade overnight.
 
420God

420God

Well-Known Member
Shut the dehydrator down when I went to sleep last night so I didn't over dry the jerky.

About half of it was done this morning, the rest will be a couple more hours.

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Put around 40lbs in the dehydrator, pulled half of it out and I have 3lbs of jerky so far.

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420God

420God

Well-Known Member
dangledo said:
looks delicious. i went all sacrilege on a whole venison back strap last winter. soooo tender. may have to get a meat grinder, that looks way easier than trying to slice perfect 1/4'' pieces.
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That's the way we use to do it. We had an old 60s fridge we gutted out and used the bottom freezer for the smoker and hung the meat on the racks in the fridge above, worked good but a lot of work. With grinding it and using the dispenser I get nice consistent pieces that the seasoning is spread evenly throughout.
 
dangledo

dangledo

Well-Known Member
420God said:
That's the way we use to do it. We had an old 60s fridge we gutted out and used the bottom freezer for the smoker and hung the meat on the racks in the fridge above, worked good but a lot of work. With grinding it and using the dispenser I get nice consistent pieces that the seasoning is spread evenly throughout.
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years of making jerky and i was completely ignorant to that process. old man was stuck in his ways I guess. how much does it change the consistency? and what about the pork fat, you remove so it keeps longer? anyway im pretty sure im going to dig around the deep freezer and start a marinade soon. that craving has come back in full. thx a lot, 420.
 
curious2garden

curious2garden

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420God

420God

Well-Known Member
dangledo said:
years of making jerky and i was completely ignorant to that process. old man was stuck in his ways I guess. how much does it change the consistency? and what about the pork fat, you remove so it keeps longer? anyway im pretty sure im going to dig around the deep freezer and start a marinade soon. that craving has come back in full. thx a lot, 420.
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With grinding it evenly distributes the flavor since you're mixing the seasoning right into the hamburger, it also takes care of any chunks of fat and gristle you might miss while trimming. And that isn't pork, never tried doing jerky with that yet. Wonder if it would be like bacon.
 
dangledo

dangledo

Well-Known Member
420God said:
With grinding it evenly distributes the flavor since you're mixing the seasoning right into the hamburger, it also takes care of any chunks of fat and gristle you might miss while trimming. And that isn't pork, never tried doing jerky with that yet. Wonder if it would be like bacon.
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mmmmm bacon jerky.

mustve been blasted when i read that last night. thought pig jerky, wtf.:eyesmoke:
 
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