Jerky

Gadjet

Active Member
Messages
888
Made 8 pounds of elk jerky in the dehydrator. Been making this for years out of whatever wild game I may have at any given time. Tried a new to me seasoning for this batch and man is it good! Hi Mountain jerky seasoning in Hunters blend.
EDD72ADD-844A-41F2-9B4C-4B6749ECA7AC.jpeg
 
I've tried the ground and sliced...both are good! I agree with not adding fat.

I've actually looked at some of the spices that are on some of the packets and started making my own. I often add a little bit of the packaged spices so the packets go a lot further for the $.

I used my dehydrator when I first started making jerky but have found that I can fit a lot more meat in my smoker and it takes about 1/2 the time of the dehydrator. It's also possible to add different wood chips to add to the flavor.

Jerky is a lot of work but definitely worth it! I have grandkids and a bag of jerky disappears in a matter of minutes!
 
I've tried the ground and sliced...both are good! I agree with not adding fat.

I've actually looked at some of the spices that are on some of the packets and started making my own. I often add a little bit of the packaged spices so the packets go a lot further for the $.

I used my dehydrator when I first started making jerky but have found that I can fit a lot more meat in my smoker and it takes about 1/2 the time of the dehydrator. It's also possible to add different wood chips to add to the flavor.

Jerky is a lot of work but definitely worth it! I have grandkids and a bag of jerky disappears in a matter of minutes!
For sure I like to make snack sticks 10 pounds at a time. I use lem teriyaki 5 pounds and mix in 5 pounds of Cajun it’s great. My kids run the press while make sure the casing don’t explode.
E4E0DFB4-F717-4229-94FD-C689577F8328.jpeg
 
Not sure what I was thinking, just realized pork(wild pig) should probably be cooked. Thanks though. I’ll try it with some deer or elk.
 
I like the hi mountain hunters blend. Their black pepper and garlic along with jalapeño flavor are my favorite. Just the right heat without being overwhelming
 
I like the hi mountain hunters blend. Their black pepper and garlic along with jalapeño flavor are my favorite. Just the right heat without being overwhelming
That's what I normally use and really like it. If you haven't already try the hunters blend. Great flavor.
 
I use Hi Mountain Original and add some Ghost Pepper seasoning. After the 24 hours cure os done I place it in a big bowl and add a little Light Corn Syrup to give it a little glaze. Smoker at 150 ° with whatever wood a person likes.
 
Looks great. I use and like the Hi Mountain cures. Yet never tried the Hunters blend, or using ground meat. Need to try both. What percent fat did you add to the ground.
Vacuum sealing and freezing helps the jerky last a little longer.
 
Looks great. I use and like the Hi Mountain cures. Yet never tried the Hunters blend, or using ground meat. Need to try both. What percent fat did you add to the ground.
Vacuum sealing and freezing helps the jerky last a little longer.
About 8 percent fat. I just grabbed a few packages of burger meat out of the freezer for this. I prefer to use straight ground with no fat for the jerky but I’m out of it for this year.
 
About 8 percent fat. I just grabbed a few packages of burger meat out of the freezer for this. I prefer to use straight ground with no fat for the jerky but I’m out of it for this year.
Thanks
Costco here sells a 88% lean ground beef that’s pretty good. I am going to have to experiment with it.
What do you put the ground jerky on in the dehydrator? Wax paper, Parchment paper, or special sheet?
Thanks
 
Thanks
Costco here sells a 88% lean ground beef that’s pretty good. I am going to have to experiment with it.
What do you put the ground jerky on in the dehydrator? Wax paper, Parchment paper, or special sheet?
Thanks
I just have a Cabelas dehydrator with 12 plastic racks. I put it directly on the racks. If Costco has something a little leaner I would recommend that.
 
I am in the process of making Jerky with my Deer today. I bought a Slicer from Cabelas today. $149.00 after a $10.00 coupon applied. It works with my Carnivore 3/4 hp Commercial Grinder.
The slicer makes 3/8" thick pieces. Normally 1/4" slices are recommended, however it is hard to get 15 lbs in my 40" Masterbuilt Electric Smoker.
It means that I will add about 4 more hours to tge cure time. I really like how quick it makes the slices , saving a lot of time over hand slicing which is slow and uneven. You can freeze the meat slightly and use a slicer bay that is a whole other time problem .
Tomorrow morning I will add Hi Mountain Original Dry Cure and cure for 28 hours. Then smoking will take place.
 
I am in the process of making Jerky with my Deer today. I bought a Slicer from Cabelas today. $149.00 after a $10.00 coupon applied. It works with my Carnivore 3/4 hp Commercial Grinder.
The slicer makes 3/8" thick pieces. Normally 1/4" slices are recommended, however it is hard to get 15 lbs in my 40" Masterbuilt Electric Smoker.
It means that I will add about 4 more hours to tge cure time. I really like how quick it makes the slices , saving a lot of time over hand slicing which is slow and uneven. You can freeze the meat slightly and use a slicer bay that is a whole other time problem .
Tomorrow morning I will add Hi Mountain Original Dry Cure and cure for 28 hours. Then smoking will take place.
Sounds great! Post pictures when it's done. I thing I'm going to try making some jalapeno cheddar summer sausage out of a rutted up buck this year.
 

Click-a-Pic ... Details & Bigger Photos
Back
Top Bottom