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Group: Forum Members
Last Login: 3/15/2011 11:00:29 PM
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I am making jerky for the first time and understand that you need to cut all fat off so it does not spoil. But what about that clear membrane between the meat and skin? It does not peal off of the meat easy.
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Post #748300
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Group: Forum Members
Last Login: 12/1/2011 4:11:41 PM
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that stuff has never bothered any of the jerky ive madei use a charcoal smoker, 200 degrees for an hour and a half sometimes just an hour depending on how thin its sliced dehydrators work good but u cant beat that smokey flavor the kids love it as far as seasoning ive had good luck with marinades and rubs they both taste good just dont cook it or itll be like eating a tractor tire lol the best way to learn is just to make some if it turns out bad shoot some birds and start over :w00t:
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Post #748306
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Group: Forum Members
Last Login: 3/15/2011 11:00:29 PM
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Thanks mk. I am going to Bass Pro this week to get some premixed seasoning, so hopefully it is good.
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Post #748322
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Group: Forum Members
Last Login: 12/24/2011 9:35:02 AM
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Here is a easy cheap marinate I use on both goose and duck jerky, the whole family loves it, it may sound simple but it tastes great:2 cups soy sauce or teriyaki sauce 1/8 cup liquid smoke 3/4 cup brown sugar crushed red peppers ( the kind you put on pizza) mix all ingredients in bowl, add in jerky meat, marinate for 24 hours, drain, sprinkler with more crushed red peppers or pepper or even garlic salt, put in dehydrator or smoker
JV
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Post #748483
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Group: Forum Members
Last Login: 1/26/2011 7:00:06 PM
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as long as you keep it refrigerated it wont spoil but getting most of the fat off will reduce the greasy texture that it can cause.
Time Afield... Nature's Therapy
"knowledge comes with experience; not text...."
Woodies: 1
Blacks:0
Mallards: 1
Canadas: 4
Bufflehead: 2
Snipe:2
Rabbits: 4
Deer: 1
Doves: alot
Squirrels: 13
Days i took my gun for a
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Post #748509
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Group: Forum Members
Last Login: 3/15/2011 11:00:29 PM
Posts: 181,
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made my first batch of jerky on Sunday with a spicy mixture I picked up at bass pro. It was great and all the family liked it as well.
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Post #749032
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Group: Forum Members
Last Login: 10/7/2012 9:10:42 PM
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Soak it in milk for at least 12 hours and it pulls out all the blood. Just made my first batch and it was fantastic. I used Cajun seasoning from Cabelas.
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Post #749185
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Group: Forum Members
Last Login: 1/4/2011 10:05:10 AM
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Been doin jerky for a while and never worried about getting ALL the fat - just the big parts. Marbling just makes it tender IMHO. Here's my go to, as I don't buy pre-made cures very often:
- 3lbs meat, trimmed, sliced to 1/4" thick and in strips
- 1 cup whiskey
- 1/4 cut brown sugar
- 6 tablespoons liquid smoke (hickory or mesquite)
- 1.5 bottles (standard dressing size) teriyaki sauce
- 1/2 -3/4 cup soy sauce
- cover in seasoned pepper and seasoned salt
Let marinate for 12 hrs and dehydrated (at least in my case) for 6 hrs. I like it dried but still somewhat pliable and not hard to chew.
while I've used everything from a bbq, oven, and ice chest with a electric grill, I've learned that a good dehydrator is the best way to go. I use a square nesco one from amazon for 50 bucks and it works like a charm. 3 lbs fits on the trays included in the box. Only tried beef, deer and duck. Want to get some more wild game in to try it. Good luck.
________________________
Our houses are protected by the good Lord and a gun. You might meet 'em both if you show up here not welcome, Son....
Lifetime NRA Member. Use enough gun.
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Post #750299
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Group: Forum Members
Last Login: 5/11/2012 10:22:41 AM
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never heard of using whiskey, ill have to try that and i love some fat on my jerky
NOBODY EVER EAT 5O EGGS
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Post #750658
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Group: Forum Members
Last Login: 8/5/2011 10:38:33 PM
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I'm making jerky for the first time this year and was looking for advice as well. All of these recipes sound amazing. I may just have to try them all!:D
Arise, Kill, Eat-Acts 10:13
I'm a Quackhead.
M-I-Z...Z-O-U!
2010 Duck Season Totals
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Teal-2
Wigeon-1
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Gadwall-7
Ringneck-23
Scaup-1
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Goldeneye-2
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Post #750736
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