Deer Jerky
Marinated meat for hours, good stuff. Now de-hydrating, entire basement smells so good [:p]
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I was thinking of making some jerky over the next week or so. And was wondering if a bag or two would be suitable for a giveaway. Any comments? 0 -
I just got the first batch marinateing and will get to drying it tomarrow!
Damn I love deer season!!!!!!!!!![:p][:p][:p][:p][:p][:p]0 -
I know I'm not the only one who likes deer jerky. Everyone post your recipes! I don't have a good recipe and I'm looking for one. 0 -
quote:Originally posted by SW 357Mag
I know I'm not the only one who likes deer jerky. Everyone post your recipes! I don't have a good recipe and I'm looking for one.
deer, frank's red hot sauce, dale's seasoning, dehydrator or better yet smoker all ya need[;)]0 -
Use the flanks (or any other "stringy" cut) for this one:
-cut into 1.5-inch strips (with the grain)
-let them soak in cider vinegar for 4-8 hours
-pull them off the vinegar and let them drain (20 minutes) but save the vinegar
-coat them in kosher salt (the meat should be white with it) and let them sit in that for about 15 minutes
-use vinegar from above to rinse the salt off
-coat in freshly ground coriander
-toss it in the dehydrator for 24-48 hours (test frequently) until sufficiently dry.
-rub the excess coriander off, toss it in ziplock bags and--well, I've never had any of it last long enough to go bad, but if you plan to store it for a long time, probably store it in the freezer.
-you eat this kind of like string cheese, particularly if you use the flanks: get your teeth around a bit of it and peel it off length-wise.
People generally aren't willing to try this recipe until they taste the product, and then.......they want the recipe.
For 15 pounds of fresh flank, count on using about 1.5 gallons of vinegar, 1.5 pounds of salt and about .75 pounds of coriander (you'll want to buy that last item bulk from a co-op or something....off the shelf at your grocery it'll cost you WAY too much)
--and if you think you need to add other flavors to the mix (you don't, but you might think you do), crush those up, toss them into the vinegar and heat it up (no boil, just heat) for an hour or two, and then let the vinegar cool to room temp before marinating the meat in it.0 -
i use several recipes for jerky, from traditional commercial to teriyaki, but regardless i grind it all into hamburger, mix in the spice then load it into a pastry parchment bag, and squeeze it out on the screen, not only do you get full flavor through out the jerky, but it will melt in your mouth, will not get stuck in your teeth, doesn't wear down your jaw chewing, only negative i have found it it disappears to quick 0
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