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Jerky

Discussion in 'Food Talk' started by coffeesnob, Sep 1, 2013.

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  1. Sep 1, 2013 at 12:55 PM
    #1
    coffeesnob

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    coffeesnob [OP] Well-Known Member

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    [​IMG]


    A few pieces of my latest batch of jerky
     
    coffeesnob, Sep 1, 2013
    #1
  2. Sep 1, 2013 at 12:56 PM
    #2
    Jon850FL

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    Jon850FL is Lurkin'

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    random.
     
    Jon850FL, Sep 1, 2013
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  3. Sep 1, 2013 at 12:57 PM
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    drunktaco

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    drunktaco Well-Known Member

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    What kind is that? And extremely random
     
    drunktaco, Sep 1, 2013
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  4. Sep 1, 2013 at 1:04 PM
    #4
    coffeesnob

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    coffeesnob [OP] Well-Known Member

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    beef Jerky and how is this random?:confused:
     
    coffeesnob, Sep 1, 2013
    #4
  5. Sep 1, 2013 at 1:05 PM
    #5
    Razgriz

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    Razgriz wtf am i reading

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    :hungry:i want some
     
    Razgriz, Sep 1, 2013
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  6. Sep 1, 2013 at 1:29 PM
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    Boone

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    Boone Vaginas are rad.

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    Shipping to 28607? Mmmmmm Jerky
     
    Boone, Sep 1, 2013
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  7. Sep 1, 2013 at 1:31 PM
    #7
    Krazie Sj

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    Krazie Sj Resident Jackass

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    Oooo I loooove me some Jerky!
     
    Krazie Sj, Sep 1, 2013
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  8. Oct 13, 2013 at 5:06 PM
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    Newlife

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    Newlife Well-Known Member

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    Seriously what dehydrator are you using. Stacey and I were literally just talking about this. I am wanting to buy one to make my own jerky
     
    Newlife, Oct 13, 2013
    #8
  9. Oct 13, 2013 at 5:14 PM
    #9
    OffroadToy

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    OffroadToy old, forgetful, and decomposing

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    Get some London Broil, cut strips along the grain, brine over night in jerky cure & seasoning, then throw in the smoker and add wood. I like the Hi Mountain Authentic Wyoming Blend cure (dry brine) and use a few pans of alder... comes out fantastic!! http://www.himtnjerky.com/
     
    Last edited: Oct 13, 2013
    OffroadToy, Oct 13, 2013
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  10. Oct 13, 2013 at 6:00 PM
    #10
    OZ-T

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    OZ-T You are going backwards

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    Salmon Jerky FTW
     
    OZ-T, Oct 13, 2013
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  11. Oct 13, 2013 at 8:23 PM
    #11
    OffroadToy

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    OffroadToy old, forgetful, and decomposing

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    Kokanee Jerky FTW!!... :cool:
    [​IMG]
     
    OffroadToy, Oct 13, 2013
    #11
  12. Oct 13, 2013 at 8:24 PM
    #12
    Forster46

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    Forster46 Very nice how much?

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    Tried jerky once. Was sliced to thin and overcooked. I need to try again
     
    Forster46, Oct 13, 2013
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  13. Oct 13, 2013 at 8:24 PM
    #13
    AR15xAR10

    #13
    AR15xAR10 AR10 is 5 ARs better

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    Please refer to build (click signature picture)
    Venison (deer) jerky is better than beef man....

    Looks good though!
     
    AR15xAR10, Oct 13, 2013
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  14. Oct 14, 2013 at 3:35 PM
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    coffeesnob

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    coffeesnob [OP] Well-Known Member

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    Ya I agree for the most part Venison has a whole lot less fat. I used to get some deer meat from some of my hunter buddies several years ago.
     
    coffeesnob, Oct 14, 2013
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  15. Oct 14, 2013 at 3:36 PM
    #15
    coffeesnob

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    coffeesnob [OP] Well-Known Member

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    I use one of those cheap nesco.
     
    coffeesnob, Oct 14, 2013
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  16. Dec 21, 2013 at 4:00 PM
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    coffeesnob

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    coffeesnob [OP] Well-Known Member

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    getting ready to do some turkey jerky tomorrow and then Monday will do my beef jerky
     
    coffeesnob, Dec 21, 2013
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  17. Dec 21, 2013 at 4:24 PM
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    Boone

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    Boone Vaginas are rad.

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    Just got done with the first batch of duck breast jerky. Will be making it again.
     
    Boone, Dec 21, 2013
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  18. Dec 22, 2013 at 5:17 AM
    #18
    coffeesnob

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    coffeesnob [OP] Well-Known Member

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    never had duck breast jerky...tasty ???
     
    coffeesnob, Dec 22, 2013
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  19. Dec 22, 2013 at 8:38 AM
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    Boone

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    Boone Vaginas are rad.

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    Yeah, it's pretty good. Did this batch without seasoning, next one I think I'm going to do a sweet teriyaki version.
     
    Boone, Dec 22, 2013
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  20. Dec 22, 2013 at 8:54 AM
    #20
    Mr Salty

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    Mr Salty "Give up the good to go for the great"

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    You can always just use the oven; my wife does this with great success.

    Sets the temp to 170 (our lowest setting), leaves the door cracked and dries the meat out for about 3 hours. She also has a trick of hanging the meat using the grate and tooth picks.

    Her jerky is just so darn good, I go through it real quick.

    I'll get her recipe and post it up.
     
    Mr Salty, Dec 22, 2013
    #20
Page 1 of 2

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