Deer jerky. Going to try the dehydrator this year. Any tips? - jerky shooter
I was more or less said that this fall I have to thin the deer population on the patio of my friend, and I think there will be plenty of deer in the freezer.
I have it with steak, corned beef and burgers (with an uneven shooter) into the oven, but never the dehydrator. I think the dry state does not require much (if no cooling).
Use your shoulder, back room, a hamburger, what? And how are you? Do you have your own recipe or a ready-made mix of sports business? How dry? If you are the shoulder and / or use the back, it is easier (such as meat) by half, especially for easier cutting thin, frozen? I assume you do not want any fat or sinew of premium beef.
Sorry for all the questions, but I want to do something right the first time.
If no connection, I would like answers experience. If I wanted to, I will read the links.
Sunday, January 3, 2010
Jerky Shooter Deer Jerky. Going To Try The Dehydrator This Year. Any Tips?
3 comments:
I have never been uneven, a shooter, how come?
We have always been strong every piece of meat to crash if I want an agent of healing and that the jerky, irregular, and not behave properly chilled. If you cut the corn, add some kind of healing (no sodium nitrite, sodium nitrate) is that much longer in the last few jumps.
There are many recipes, some are published here. Although one can always say you never really discussed, as it does not heal or heal. I always heal when you have a small amount of meat and I smoked through specific tactics. Just to answer to some of your questions, see below:
"I appreciate the dry state does not require much (if any) of cooling." - That's not true, lasting approximately 2 weeks, if not frozen or discussed the inclusion of the healing. Sometimes it takes longer.
"Use your shoulders, back room, a hamburger, what?" How can you do? "- I use the same themes of the neck, basically, what I can get acRoss cut the grain. If I could use their unequal shooter is likely to reduce further.
"Is it in your recipe or to receive a pre-mix of sports shop? - I have some of my own recipes. The only thing that would be curative) in the IDP (and" butcher "style black pepper. It's really heavy soil and adds an awesome flavor. I have several recipes and they had no where storebought luck with them, as I had with me. the list and teriyaki "Add".
"How long to dry?" These are increasingly short on the basis of different, curative, recipes, and type. Do not dry the meat in a little less than 140-150 degrees. Anything less and you get a gut full of bacteria. What do you want at least 4 hours of time at 140-150 on the side of the meat. Some love it. I would not be shorter.
"If the shoulder and / or rear, it is easier (such as meat), cut in half, especially for simpler pieces of thin frozen?" - Of course!
"I suppose you do not want any fat or sinew of premium beef." - Brand New!
Try to smoke remain to be away from the liquid. But only because I am a smoker! To organize other inequalities, smoking meat. I'll put the meat in the smoker tossed around 1.5 hours when the temperature is a little dead. I have never smoked during the FUL, simply because it is difficult to keep it between 140-150. Maybe if I have a force that could solve this problem. Anyway, I digress.
E-mail if you have additional attractions. I'm doing, because I was about 7 or so (family members, of course), or about 27 years.
Good luck!
OK, my husband was hacked game, so I asked - and uses his shoulders to ... Cut slice very thinly against the grain into strips and no more than 1 / 4 inch thick
This is to marinate in the marinade - for about 3 pounds at a time and in the refrigerator for 24 hours. A few steps chili juice, because I was not too sharp.
3 c. Soup. Soy sauce
4 tbsp. Worcestershire sauce
1 / 8 tsp. Cayenne pepper
Pinch of white pepper
1 / 8 tsp. black pepper
1 / 4 tsp. Garlic powder
4 tbsp. Teriyaki Sauce
Hickory liquid smoke (to taste)
Hot sauce (to taste)
Onion powder (to taste)
3 C. Drain banana peppers
Do not use salt!
sometimes marinated in teriyaki sauce - Jack Daniels O and pineapple juice.
OK, my husband was hacked game, so I asked - and uses his shoulders to ... Cut slice very thinly against the grain into strips and no more than 1 / 4 inch thick
This is to marinate in the marinade - for about 3 pounds at a time and in the refrigerator for 24 hours. A few steps chili juice, because I was not too sharp.
3 c. Soup. Soy sauce
4 tbsp. Worcestershire sauce
1 / 8 tsp. Cayenne pepper
Pinch of white pepper
1 / 8 tsp. black pepper
1 / 4 tsp. Garlic powder
4 tbsp. Teriyaki Sauce
Hickory liquid smoke (to taste)
Hot sauce (to taste)
Onion powder (to taste)
3 C. Drain banana peppers
Do not use salt!
sometimes marinated in teriyaki sauce - Jack Daniels O and pineapple juice.
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