50+ thread

very runny

 

To much water in your jerky mix.
It should be like bread dough like I posted before

 

Afternoon everyone !!!

Waiting on the NASCAR Cup race Atlanta !!

Hopefully there's a lot of Harvicking !!!

 

I have dried to drain the mixture. Tried to add just a small amount of bread crumbs to absorb the liquid. no luck

 

Is it a home made mix ?

 

Yes it is

 

yup.homemade vegtable soup for lunch at work. she still loves me

 

Well for 2 1/2 pounds my recipe is 1/4 cup of liquid or slightly more.
If your using more than that then your soaking it...
After it sits for a few hours when I mix it again I see how it looks. You can always add but taking away is not fun. So I try to keep it dry a little and sneak up on it

 

Pretty fancy soup container.. me like

 

That's the one but I have the 5 tray model. I like it a lot.

 

6 hours in.. looking good.
Taste great but needs a few more hours I think.

 

I've made a ton of jerky and meat sticks over the years from venison and beef and I don't believe I've ever added liquid othe than at times some terriyaki or worchestershire sauce. I've made it with ground meat or sliced meat. I've smoked it, used a dehydrator, or baked it in the oven. The only times I didnt really care for it was jerky out of a shooter or when I tried to make venison balogna which came out like meatloaf. It was good but not balogna

 

yea i broke the crock to her crockpot.got her a new biger one and this little warmer was in the box.i use it cause guys give me shit about it at work.i like to keep things stired up.you think theres BS on here ought to work with the bunch i do.non stop 12hrs. aday.

 

So many recipes. Some dry, some wet.

Like the Weston jerky stuff I got in the box. It says add water.

There is a spicy marinade 5 tablespoons of liquid. It’s a rub In the dehydrator manual.
So I guess you rub it in...

Soy sauce kinds.

 

Preach to the quire.

It’s a full blown all out free for all if it’s a little slow at the shop.

We don’t work in a fairytale world...

 

of course taste and texture are completely subjective to your taste. The best I ever made was sliced, marinated, smoked, then put in a dehydrator to finish. I quit making it much it takes so much meat. Hell I've almost always processed my own deer meat I used to put about 125lbs of burger and 100lbs of sausage not to mention all the steaks and roasts up every year. It's a PITA but the meat is good and better for you

 

we just did deer bologna couple weeks ago.each stick was@4lbs. we did 35 sticks.cooked in cast iron kettles over a propane burner we riged up.used to use wood.but in Feb.never knew how cold it would be. now we sit in the shop,drink a few and cook something on the wood stove

 

Now that's a good way to spend a day

 

I LOVE BUFFALO....
We had a restaurant here that served it for a while. Expensive but it was soooo good

 

We have several buffalo farms around here. The best meal I've ever had was at a good German resturaunt. It was a chef's special that night 2 buffalo steaks on top of a bed of German sausage stuffing. the steaks were at least an inch thick and so so tender and the stuffing was full of German sausage. Damit now I'm getting hungry