Deer Jerkey!

Discussion in 'Munchies' started by limbkiller, Jan 7, 2012.

  1. limbkiller

    limbkiller Pulling my hair. Supporting Addict

    Aug 18, 2011
    Making jerkey today. Takes lots of meat to make a good batch, but sure is worth it.

    Slicing the meat
    [​IMG]
    Maranating
    [​IMG]
    In the dehydrator
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    Done and ready to eat.
    [​IMG]
     
  2. deadguy

    deadguy Eddie Van Halen Supporting Addict

    Sep 7, 2011
    I'd eat the hell out of that
     

  3. GM*

    GM* ~

    246
    Oct 15, 2011
    That looks good, but I think you made way too much. Do you you need some help to eat it? :biggrin1:
     
  4. knedrgr

    knedrgr Low capacity, low tech...

    Aug 15, 2011
    +1.

    Didn't your mom tough you how to share?
     
  5. barmandr

    barmandr SHEEPLE HERDER Supporting Addict

    Oct 11, 2011
    please post your recipe...I have 5 deer to jerky up and i like to try different recipes.
     
  6. knedrgr

    knedrgr Low capacity, low tech...

    Aug 15, 2011
    What? This is a family site. Keep that to yourself.


    :pound:
     
  7. Wheezy

    Wheezy Bullet Banger Supporting Addict

    Aug 31, 2011
  8. barmandr

    barmandr SHEEPLE HERDER Supporting Addict

    Oct 11, 2011
    Oh, that is just wrong...
     
  9. Sir Guy

    Sir Guy Sharpening Ockham's Razor Supporting Addict

    Aug 20, 2011
    Looks pretty good! Also interested in hearing what you add to it. :thumb:

    Andy
     
  10. limbkiller

    limbkiller Pulling my hair. Supporting Addict

    Aug 18, 2011
    I like a maranade like a steak and chop, mesquite, or steakhouse. Not big on terryake types. It's ok once in awhile but not a fan of sweet meats much. I get the maranades when Kroger has their 10 for $10 sales and load up. One jar is enough to do a gallon bag full. Add 2 spoonfuls of jalepeno juice, some black pepper, salt, and a little garlic powder. The jalepeno juice in that amount doesn't make it hot really just adds flavor and a touch of heat. To make it hotter I add ceyanne pepper instead of black pepper and 1 more spoonful of juice. To much jalepeno changes the flavor IMO but each to his own. The amount of salt also is up to individual taste. I like mine a little salty some don't. Keep in the bag at least 24 hrs and squish the bag every so often to get an even coating. Leave in dehydrator 61/2 hrs. I like mine just a little soft not totally dried out as it is more tender that way. The thinner peices will be dry but the thicker peices will be just right. Enjoy as everybody in the office eats up a 2# bag in one day. LOL Good thing I'm in the field most of the time.

    P.S. My dehydrator has 4 shelves and that gallon bag will fill it full.
     
    Last edited: Jan 8, 2012
  11. limbkiller

    limbkiller Pulling my hair. Supporting Addict

    Aug 18, 2011
    :rofl2:
     
  12. limbkiller

    limbkiller Pulling my hair. Supporting Addict

    Aug 18, 2011
    The weekends work, what I didn't eat. LOL
    [​IMG]
     
  13. GoetzTalon

    GoetzTalon Well-Known Member

    Oct 21, 2011
    Man that looks good!!!! Hey limb do you move the shelves around in between the six hours of drying to keep the drying even on all the shelves?
     
  14. limbkiller

    limbkiller Pulling my hair. Supporting Addict

    Aug 18, 2011
    Yes sir I do. About 1/2 way thru which turns into 3-3 1/2 hrs. Make sure the peices aren't touching each other to.
     
  15. GoetzTalon

    GoetzTalon Well-Known Member

    Oct 21, 2011
    Thanks for the info. I will try it out this weekend!!!
     

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