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Author Topic: Making Jerky  (Read 3419 times)
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Rob_fishon
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« on: December 26, 2006, 10:03:17 AM »

Started making my own jerky this past year.
I like the  thicker/ semi dry store bought jerky,
but $5-6 a bag is nuts for ~4oz of jerky.

Plus I don't like the the variety that looks like leather,
so I figured I could make my own.

Tried different flavors from Cabelas, Hickory is my favorite.
This year I want to try new varieties and different meats.

I had a system for drying, but Santa got me a 3 tier rack.
Now I can do ~3 pounds at one time.

If you haven't tried it, its pretty easy.

Prep time for ~2 pounds is 30 minutes.
Two days to marinate, then oven drying.

The drying I do at night over a few hours.

For what I pay for material/meat for a 2 pound mix,
I could buy about over 2 store version bags, 8 ounces.
If you buy a cheap roast, you can probably double that savings.

Its about taste, dry to leather and you'll get that flat variety.
But then flavor is what you're after, its a give-give...
I like the smoke-slim variety of meats.
So its not dried out completely like carpet..
2 hours in a 200 degree oven is fine..

My mix and 2pounds of meat will make about 7 bags
of what you can buy in a store.. (<$10 vs. $35....)

Close, but very economical to make at home.

Today, 3 # of brisket from Cosco.
Marinade, then dry Tuesday night for wednesday...
(I usually do 48 hours in marinade....)
But, we need a snack for fishing..

Despite being better than chips or candy bars, its all protein and little fat.

Anyways, what other recipes do you guys use for jerky?

Do you use a special dryer, or home made mixes you can share?

 :fishin
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TexIndian
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« Reply #1 on: December 26, 2006, 12:51:31 PM »

How do you store that?  Does leaving it more 'moist' give it a shorter shelf life?  Vacuum packing?  I'm curious. :Y
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Rob_fishon
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« Reply #2 on: December 26, 2006, 01:44:42 PM »

Quote
Does leaving it more 'moist' give it a shorter shelf life?

Yes it does.  Its dried, but not to the point of kindling.

Should last for about a week or so in the fridge in a ziplock.
Vacuum pack, much longer.
I also add a few paper towels to the bag to absorb any moisture.

To be honest, It usually doesn't last more than a few days in my house..

I make it and eat it up..

If I was to make a huge batch say for a trip, I'd need to vacuum pack.
Without, I just dry the night before and we eat it all within 2 -3 days.

Out on the boat, or at the fire at night.
It doesn't last long.
 :B
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Rob_fishon
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« Reply #3 on: December 31, 2006, 11:34:29 AM »

Last night I tried out the new rack Santa brought me...
I had a rig set up, but it wasn't that big and needed several pans.

The new setup lets me do 3 trays, each holding ~1 pound of meat.
Air circulates better, and the bottom pan catches all drippings.

Now we have ~ 2.5 pounds of hickory jerky for the game tonite.
Started with 3, but we ate a little trying it last night... :roll:

http://cabelas.com/cabelas/en/content/Item/51/64/02/i516402sq01.jpg
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Cheech
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« Reply #4 on: June 08, 2007, 10:36:08 PM »

Recently started makin' me own too and just took out a fresh batch. :Y

I've been messin' around with different jerky marinades and cures ever since purchasing the food saver.

Here are my two favorites thus far.

Second favorite for 2-3 pounds:

1 cup Mr. Yoshida's gourmet sauce
1 cup Teriyaki sauce
1/4 cup Soy sauce
1 Tsp onion powder
1 Tsp garlic powder
2 Tsp favorite hot sauce
1 Tsp liquid smoke (Only if using oven!)
2 Tsp pepper (Sprinkled after the marination process so it sticks)

Mix ingredients well, then marinate lean 1/4" thick beef strips cut with the grain for at least 24 hrs. in any sealed non-metallic container or bag (I usually use London Broil with the edge fat trimmed, but only when it's on sale for $1.99 lb.)

Remove strips and pat dry both sides while the oven or smoker heats up to 180* - 200*.

Since I don't have a special rack, stainless steel skewers work  well. If you do use an oven, make sure you line the bottom with aluminum foil first to avoid messy clean ups and help keep the peace. :wink:  

180* for about 90 minutes is around when I start peeking and/or sampling. :shh  

---------------------------------------------------------------------------------

Now for my favorite:

Get yourself some HI Mountain Jerky Cure & Seasoning in your favorite flavor(s) and follow the directions. :shh  

Easier, more economical, and most importantly, it tastes better (IMO) than any marinades I've tried thus far. :Y

Open to suggestions though.


Can't wait to try this with some moose, venison, elk...
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JSSCHOEN
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« Reply #5 on: June 08, 2007, 11:13:11 PM »

I raise my own beef so  one of my fav cuts to make into jerky is the bits and pieces left after the main butchering that usually get called stew meat.
I just slice the big chunks to about a half inch thick and marinate and dry the same as strip jerky.
The only prob I've found is it seems to get eaten faster.
I don't have a fav seasoning blend but I try just about all the blends I find.
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JSSCHOEN
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« Reply #6 on: June 08, 2007, 11:19:44 PM »

Almost forgot to ask if you know where Santa got that three tier rack. Sounds like a good rig.
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Mike Clifford
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« Reply #7 on: June 09, 2007, 02:58:54 AM »

That's awesome, Cheech!
My mouth is watering already.
 :H
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Rob_fishon
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« Reply #8 on: June 15, 2007, 08:05:02 PM »

For me I use a big sealable tupperware container
and let them simmer for 2 days in the marinade...

Cheech, I like that mix, I might try that next week.
I go ~200 degrees for 2 hours, and leave the door cracked..
Once the dark red color is changed its pretty much done,
But I like to make sure.

Too dry and its over done.
I like it tender, or why not just buy the store "shoe leather" jerky..
(Which I hate....)

Gotta say after making a few different types,
my favorite is Hickory..

But I also like the flavor of traditional "Slim Jims" or pepperoni..

Any ingredient as base or marinade I could add to add that to home made??

If anything, add the flavor to the marinade?

I'm growing a few "Worlds hottest peppers" but that spice might be too much.

Any help guys for a home jerky cooker?
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Rob_fishon
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« Reply #9 on: June 15, 2007, 08:10:39 PM »

Quote from: "JSSCHOEN"
Almost forgot to ask if you know where Santa got that three tier rack. Sounds like a good rig.


Cabelas.

And its OK for drying.

Meat needs rotating or it might dry uneven....
I switch the shelves every 30 minutes, and turn the meat on the racks.
With foil on the bottom its very clean...

2 racks would work better in my oven for the volume I do.
You need air space inbetween racks and inbetween the meat slices.

MMM getting hungry.
Need a run to Cosco for a big chuck of beef... :Y
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Cheech
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« Reply #10 on: June 15, 2007, 08:16:53 PM »

Not quite sure what you're asking Rob? :S

BTW, been having a heckuva time finding the Yoshida's gourmet sauce again. Costco used to carry it, but no longer. Tried Jewel and Dominick's too, no dice. If anyone finds any, I'd appreciate a heads up.
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Rob_fishon
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« Reply #11 on: June 18, 2007, 12:06:37 PM »

Quote from: "Cheech"
Not quite sure what you're asking Rob? :S



Sorry.
I'm looking to replicate the spicy "Slim Jim" flavor in my jerky mix.
Or maybe get that spicyness with out too much hot!

Maybe a mix of paprika or other spices?

I need a few pounds for this weekend..
This week I'll try mine and add some of your mixes as a topper.

It can only help! :Y
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Cheech
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« Reply #12 on: June 18, 2007, 04:55:40 PM »

Rob, have you checked out BPS? IIRC, they had those kinda spices for the Slim Jim type. :V

BTW, heard Sam's Club has Yoshidas.
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LlindeX
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« Reply #13 on: June 18, 2007, 05:25:31 PM »

Some of the best jerky I've ever tasted was made by a Cajun "friend of a friend" of mine.  It was absolutely the best jerky ever made.  Later that year, my son and I both killed antelope in Wyoming.  I thought I'd make some "Cajun Jerky" out of them so I called my Cajun acquaintence and asked politely if I could get his receipe.  His Reply:

"Heck Man, I'd sooner give you my wife for the week-end than to give you my Grandaddy's Jerky Receipe.  If you send my those 'lope, I'll make the jerky out of 'em and send it back to you.  Won't cost you a dime".
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Rob_fishon
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« Reply #14 on: July 14, 2007, 09:03:28 AM »

Cheech I love Hi Mountain!

Found "Hi Mountain" Pepperoni at BPS this week.

Made 2 pounds last night, might dry some tonite then the rest tomorrow..
Usually I wait 2 days but I'd like to test if 24 hours  
vs 48 adds that much more flavor..

I know it does, but when you're hungry........ :Y

Seen many similiar kinds and didn't find the pepperoni advertised anywhere.
It was on the shelf, last one..

Using Hi Mountain its about $0.50 a pound to make Jerky,
not including the meat.

That store bought stuff is $5-6 for a 4 oz bag.
Did you ever do the math?
Thats $20-$24 a pound!

*
Executive decision..
We'll need a batch for TV tonite..

We can always make more

http://www.himtnjerky.com/

https://shop.himtnjerky.com/online/product.php?productid=87&cat=248&page=2



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