Jerky
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Maddog3355
5 year old buck +
Can’t beat some jerky!!!
blueKYstream
5 year old buck +
I like comparing different recipes against each other. I recently posted a video where I tried a sweet/heat, apple cider vinegar, Hi-Mountain Hickory flavor, and a classic jerky recipe by Kentucky Afield. I marinated or seasoned them in the case of the Hi-Mountain. I smoked them for an hour then threw them on the dehydrator. My favorites were the apple cider vinegar and Kentucky Afield jerky! My least favorite was the Hi-Mountain. It wasn't bad, just not nearly as good as the others.
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John-W-WI
Administrator
Looks good. I've been making lots of jerky lately. Found an Amish home butchering supply company. They have a million different flavors. Many more to try. Even tried the ground version for the first time recently. It's OK but not nearly as good as sliced IMHO. Although several people that tried it said they preferred it. Going to try another mix of ground jerky soon.
Your taste tester is the best!
-John
Your taste tester is the best!
-John
blueKYstream
5 year old buck +
I wouldn't have to put it in the dehydrator if I could keep the smoker at that 150-175 temperature for the time period needed. It would have been tough with my setup to do that. If you are capable of doing it, then there's no need to put it on the dehydrator.
blueKYstream
5 year old buck +
Interesting! My work takes me to several amish areas. I'll have to stop in one when I get that chance to see if they have any jerky flavors available. I haven't tried the ground version recently, but if memory serves me I don't think I like it as much either.
John-W-WI
Administrator
I accidentally thawed some sliced jerky meat this week, about a pound of it. Not wanting to make just a pound of jerky, I made another batch of ground jerky as well.
I also used some Amish seasoning for the sliced:
I've learned to pack the meat tighter on the trays. After a little drying there is lots of extra room.
Last time I did the ground jerky (the 1st time I've ever done it) I made the strips as thin as I could, they turned out like very thin bacon:
I also used some Amish seasoning for the sliced:
I've learned to pack the meat tighter on the trays. After a little drying there is lots of extra room.
Last time I did the ground jerky (the 1st time I've ever done it) I made the strips as thin as I could, they turned out like very thin bacon:
John-W-WI
Administrator
This time I tried to make it as thick as possible, just to see what difference it made:
In both cases I used ground beef from 1/2 of a cow we bought this fall. It seems it isn't lean enough and a lot of fat ends up on the dried meat. This time I blotted it off with paper towels which helped a lot. I believe venison would work much better (or a leaner beef).
I continue to prefer the sliced jerky, but with several hundred pounds of beef in the freezer I need to burn some of it up. When I do, I'll be making a run on Eye of Round roasts at the local meat market and making more sliced!
-John
In both cases I used ground beef from 1/2 of a cow we bought this fall. It seems it isn't lean enough and a lot of fat ends up on the dried meat. This time I blotted it off with paper towels which helped a lot. I believe venison would work much better (or a leaner beef).
I continue to prefer the sliced jerky, but with several hundred pounds of beef in the freezer I need to burn some of it up. When I do, I'll be making a run on Eye of Round roasts at the local meat market and making more sliced!
-John
BlueKYStream, what was the recipe for your apple cider vinegar one?????? I would love to give that one a shot.
I have used the Hi-Mountain ones, and they seem to lack flavor even after increasing the flavor. I also tried just using a store bought marinade, and that was so so. With the warmer weather and bball this weekend, I am going to smoke a few lbs.
I have used the Hi-Mountain ones, and they seem to lack flavor even after increasing the flavor. I also tried just using a store bought marinade, and that was so so. With the warmer weather and bball this weekend, I am going to smoke a few lbs.
blueKYstream
5 year old buck +
Sure thing! I haven't been crazy about Hi-Mountain either. I knew everyone could relate to trying it, so I figured it would be a good basis for comparison. If you want to try one of the other ones, the recipes are in the description box for those. The classic jerky marinade recipe is a well-rounded one. I was trying new things with the sweet-heat recipe. Next time I try that, I will at least double what I did last time to give it more kick. Good luck with the jerky! Let us know how it turns out!
Apple Cider Vinegar Marinade Recipe:
• 1 lb Beef or Venison, cut into strips
• 1/4 Cup Apple Cider Vinegar
• 1/4 Cup Worcestershire Sauce
• 2 Tbsp. Brown Sugar
• 1 Tsp. Kosher Salt
• 1 Tsp. Garlic Powder
• 1/2 Tsp. Ground Black Pepper
Apple cidar recipe was a hit! Wife and I both loved it. I ended up making 3 lbs of it. Has a great flavor to it. It is amazing how little 3lbs of jerkey is once it is cooked. I think that will maybe last this week. I will definitely be making more with this recipe.
Thank you for sharing!
Thank you for sharing!
blueKYstream
5 year old buck +
Very cool! I'm glad you and your wife liked it! It's a really unique flavor for sure! I know what you mean. I made about 5 or 6 lbs and it didn't last long at my house either! Thanks for the feedback! I appreciate it!
Bluecollaroutdoors
5 year old buck +
This is what I have been doing for ever and its a fan favorite. Must have made this 200 times by now
4.5 lbs ground venison.
1.5 lbs 80 or 85 percent beef.
Equal parts hot, teryaki and regular seasoning.
6.5 to 7 hours at 160 degrees in a cabelas timed dehydrator. I dont flip or blot during the process anymore. When its done I will put a pile of paper towels in the bag or ice cream pale and throw out the towels the next morning. Not greasy. No big white fat chunks on the meat.
4.5 lbs ground venison.
1.5 lbs 80 or 85 percent beef.
Equal parts hot, teryaki and regular seasoning.
6.5 to 7 hours at 160 degrees in a cabelas timed dehydrator. I dont flip or blot during the process anymore. When its done I will put a pile of paper towels in the bag or ice cream pale and throw out the towels the next morning. Not greasy. No big white fat chunks on the meat.
