JERKY!

[Ian]

One of our mechanics got a Red Deer cull and was generous enough to give me half of it. Made steaks out of everything I could and decided to jerk the rest of it. We have one of those really expensive Cabela's food dehydrators that doesn't work worth a crap so I decided to try the oven route per this method: http://www.gundigest.com/survival/stop-looking-best-venison-jerky-recipe

I soaked the strips in brine water for 24 hours to get the blood out, rinsed and drained, coated in nitrate cure/seasoning and put in a bag for another 24 hours in the fridge, then stuck it in the oven with the door cracked at 200°F for about four hours (two hours on each side). Jeff Quinn did a video on a similar method with some beef, his was done in 2-1/2 hours or so but he sliced it very thin. I sliced these about 3/8" thick and that was good enough to be done in four hours, might take five or six if the cuts are thicker but I wouldn't do thicker as after a certain point the moisture just gets trapped in the center of the meat.

Two screw-ups on my part: Brine water was too salty and I should have re-soaked the meat in plain water for a few hours before draining and coating with cure. Other mistake was not using enough seasoning or adding extra pepper...this is just a taste thing, I like lotsa black pepper on my jerky and not much else. Anyway, it's plenty good albeit a bit salty and is super tender, I'll be doing it in the oven like this from now on.

 

[Brad]

My new pellet grill would make jerky so easily. I may just have to try it.

 

[freebullet]

I'd try it.

I have a tendency to turn those portions into brown sugar breakfast sausage or hot snack sticks.

Getting the right moisture content is tough. I over dried my last batch just a bit. Sounds like this method worked well for you.

 

[Ian]

Yes, I'm sold on the oven method. I've done the makeshift smokehouse thing several times and always the meat was over-smoked and crunchy on the outside by the time it was dry enough, also it's tough to control temperature and make sure it stays hot enough long enough without getting over-dry. One time I got smart and used a propane fryer for heat in the tin shack smokehouse and added a little Mesquite smoke near the end, that turned out better than a wood fire the whole time but in an effort to ensure safe meat I still got it too hot at one point and crunchified the outer layer. Did it in an upright smoker once by hanging the meat on strings, tedious and ultimately had the same issue with too much heat too fast, though I was able to control the smoke better by just using a little at the end.

 

[waco]

I'll send you my address and test some of this jerky for you...

 

[Ian]

It would probably arrive as an empty box with the end ripped out and a note from USPS saying "We apologize, the package was damaged in transit"

 

[smokeywolf]

Have always done my jerky in a BBQ or the smoker. My smoker has a lot of lava rock in the bottom, plus some sections of clay flower pot and cast iron on ends. Lots of mass = more stable temps. It's also reasonably well shielded from wind. Haven't jerked any beef in a long time.
Just made about 11 lbs. of spicy Italian sausage last Friday. This week I'll make about 4 gallons of spaghetti sauce. Tonight's dinner was "beef over rice" made with beef we canned about 3 months ago.

Have to dig out my recipe for jerky marinade and put it up.

 

[Ian]

Please do, SW, the less re-inventing of the wheel I can do, the better. One reason I bought a commercial curing kit is so I didn't have to research nitrate amounts or seasoning blends.

 

[GaryN]

I do mine in the oven too. I just lay it out on a cookie sheet turn it over in a couple of hours. The first batch I made I had to go to work. I told my wife to turn it over in a couple of hours. She said "Ewww it looks gross". When I came home half the pan was gone. "What happened to the jerky" I said. She said " It was pretty good". Here's what I soak mine in:
1/2 tablespoon table salt
1 teas. Garlic salt
1 teas. Onion salt
1 teas. pepper
1/4 cup soy sauce
1/3 cup worchestershire sauce
Multiples of this recipe do work.

 

[Ian]

Thanks for sharing that, Gary. I'm guessing you just put the raw strips in the marinade and let it stew in a bag in the refrigerator for a while?

I chose to brine-soak this batch because the meat didn't get a chance to hang for very long and it still had a good bit of blood in it.

 

[KHornet]

Have all my venison course ground. Squeezed thru a cookie press in strips that come out about 3/4" wide and about 1/4" thick. I use variations of what GaryN uses for seasoning , and I put it in an electric dehyderator until it is done. Usually about 4-5 hours.

 

[L1A1Rocker]

Mmmm boy. I've been wanting to try this sense getting that smoker. This is going to be a good thread!!!

 

[smokeywolf]

1 tsp. Garlic Juice
1 tsp. Worcestershire
1 tsp. Liquid Smoke
1 tsp. A-1 Steak Sauce
1/2 cup Lite Soy Sauce
This will marinate at least 2 lbs. of whatever meat you choose to jerk.

Marinate for at least 8 hrs., cut mine a little thick so I do 12.

Lay it out on a rack, sprinkle with lemon-pepper and minced onion, then to the smoker, oven or dehydrator.

When I dry it in the smoker I use fruit or nut woods, keep the temp around 135* and let her go for about 10 to 12 hrs.

 

[GaryN]

Thanks for sharing that, Gary. I'm guessing you just put the raw strips in the marinade and let it stew in a bag in the refrigerator for a while?

I chose to brine-soak this batch because the meat didn't get a chance to hang for very long and it still had a good bit of blood in it.

I just put it in a bowl. A bag would work too. I let it set overnight. Then put it in the oven. My meat never hangs. It has a lot of blood in it too. I would maybe hang my meat if I had a walkin with climate control but I won't hang it in a tree with the flies like I see some people around here do. It has always been good. The only tough meat I have eaten is a moose I shot last year. I hear they are pretty tough for everyone. My friend ground his up into burger.

 

[Ian]

I try to make it a point to hand the whole carcass up by the back legs for at least a couple of hours before quartering, that generally takes care of the blood, then I "hang" the quarters and other bits in a refrigerator or cooler unit somewhere they can sit for a while at a safe temperature and finish dripping and let the enzymes start breaking down the meat a little. Five days is good for most game I eat, any longer and it starts to get a little smelly to process but is even more tender. Cut the bark off, butcher the cuts, and vacuum seal. No trees or flies for me!

 

[blackthorn]

I have hunted Moose for over fifty years (did not get one every time) and I have never had a tough one! We took a dry cow two years ago and I got a calf last fall. Both could be cut with a fork (steak), no knife needed.

 

[Hawk]

Seems like a good time to revive this thread.
I truly don't think the electricity will go out, but I have quite a bit of meat in the freezer that would go bad if it does.
If needed, I could also shoot a hog for meat, although that would require a road trip.
It seems like making jerky might make some of my frozen meat more portable and user friendly and also reassure my family that supplies will last.
I'm looking for a recipe for jerky that doesn't require refrigeration and with an extended shelf life.
The recipes mentioned above might meet that criteria, but don't specifically say so. They are similar to what I use and my instructions say to keep refrigerated.
Anyone have a recipe that they would be willing to share?

 

[Spindrift]

I absolutely love jerky. I use my regular kitchen oven. I’m not a very diciplined cook, so usually don’t follow recipies. I just go with the flow
I’ll try to write down next time. Some favourite ingredients for the marinade:

- soy sauce (always)
- worchestershire sauce (always)
- balsamic vinegar (not much, but a little enhances flavour)
- liquid smoke ;very small amount. Or even better:
- whiskey with heavy smoke flavour (Laphroaig and Ardbeg are favourites)
- maple syrup
- chili powder
- black pepper
-salt
- and time. I leave it in the marinade overnight.

 

[Ian]

Hawk, if you don't have curing salts in it and don't bring it up to 200 degrees for the first hour to disinfect it really well, you're on your own. The pre-packaged cures I use ensure safety and the stuff lasts for months on the counter. Avoid ziplock bags or it will mold (no "u"). Muslin or linen sacks work great.