AJ Posted September 4, 2005 Report Share Posted September 4, 2005 It depends on what type you like. I prefer ground jerky myself. It's not as tough to chew, but still has the same flavor. I have done it whole muscle and ground and I prefer ground. With ground, you need to grind your venison (or have your butcher do it). Keep it lean and do not add fat. Once hte cure is mixed and it sits for a day or so in the fridge, you can use a Jerky Shooter to dispense it in strips on your drying racks. Either way, you then need to choose what flavor you want. You can use a kit or do it yourself. The kits are easy to use and make some good quality jerky. Hi-Mountain or Cabelas are the ones I use. Both have the spices and the cure needed. If you decide to do it yourself, you will need some meat cure. Once the meat is mixed with spices and cure let it sit in the fridge for a day or so to cure. The danger zone for bacteria is 40 - 140 degF. Keep it in the fridge while the cure is working on the meat. You can make good jerky in your oven, a smoker, or a dehydrator. I prefer the oven or the smoker. Since you have a little while before hunting season, you can run to the store and pick up a london broil and practice to see what you like. I would mych rather practice on beef than possibly waste good venison. Quote Link to comment Share on other sites More sharing options...
longislandhunter Posted September 9, 2005 Report Share Posted September 9, 2005 Re: Jerky making I make jerky all the time from the deer I harvest. I also use the High Mountain jerky kits and they produce great jerky whether you use a smoker, oven or dehydrator. I usually use my dehydrator for both the ground jerky strips and the whole muscle jerky and it comes out great. I used to make only whole muscle jerky, but lately I find myself making more and more ground jerky stips since I like their consistency much better. After I make a batch I vacuum pack the jerky into food saver bags then freeze it. That way whenever I want some jerky I just take it out of the freezer and enjoy. Definately make some, you'll really enjoy it. Good hunting. Quote Link to comment Share on other sites More sharing options...
Ravin R10 man Posted September 9, 2005 Report Share Posted September 9, 2005 Re: Jerky making ditto long island!!!! Quote Link to comment Share on other sites More sharing options...
Guest chigger1 Posted September 10, 2005 Report Share Posted September 10, 2005 Re: Jerky making i have a secert family recpe for jerky but i will tell ya dry it in your oven hang the strips from toothpicks on the racks it tastes oh so good Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted September 11, 2005 Report Share Posted September 11, 2005 Re: Jerky making The high mountain jerky kits are great. What I use. Have gotten to making all our jerky ground meat jerky with a jerky shooter. Easier to chew, better flavor, and the kids like it better too. Quote Link to comment Share on other sites More sharing options...
RangerClay Posted September 14, 2005 Report Share Posted September 14, 2005 Re: Jerky making My best friend got me a jerky shooter for Christmas last year. I thought I would hate it but the jerky is delicious and much easier on the teeth. Ranger Quote Link to comment Share on other sites More sharing options...
BowtechTurkeyHunter Posted September 17, 2005 Report Share Posted September 17, 2005 Re: Jerky making I like the texture of the ground jerky so much better I like all jerky though as far as store bought jerky I really think the Realtree jerky is the best stuff I have ever had. Quote Link to comment Share on other sites More sharing options...
TexasDeerHunter Posted September 19, 2005 Report Share Posted September 19, 2005 Re: Jerky making I make what looks like alot of jerky each year but it disappears really fast. I use my own recipe with strips of venison. I make some dry and some with a thick chewy texture. Start with good strips of venison and then I use my own cure/season mix. Let it cure for two days on a rack in the frig. I then smoke it at about 200 degrees for an hour over mesquite, pecan, and oak. After that I pull it off and finsh it in the oven at 200 degrees for about 2 hours. Let it cool and then vacume seal it. If it is thick jerky that has a little moisture and you open the vacume pack then you need to leave it open. If you try and close the pack it can cause mold to start in just a day. My cure consists of Morton Tender Quick, paprika, chili powder, garlic powder, black coarse ground pepper, and coarse sea salt. If you want it spicy then add some cayenne pepper. Quote Link to comment Share on other sites More sharing options...
Guest Bowhunter2114 Posted September 25, 2005 Report Share Posted September 25, 2005 Re: Jerky making im the opposite of A.J I like mine sliced. I make my jerky from scratch. Little worchestire, little soy, garlic powder, onion powder, black pepper, salt. They are measured but do not know the measurement off the top of my head. Go to Hunting.net and look under the Interactive tab, under recipes. There are plenty of recipes there for you to choose Quote Link to comment Share on other sites More sharing options...
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