Deer Jerky Anyone???

[Deleted]

Just got the Prago Gun/Kit(below).

Anyone else makin their own jerky?? I know GlennD here is ...since he recently turned me onto the jerky gun process up within our "Everything Deer" Forum..

Please share whut you do plus any of your recipies!  Thanks!!



Comes with 4 stainless steel precision jerky attachments
Comes with a 3-tier, non-stick, oven drying rack with baking tray
Includes jerky funnel and stomper
Comes with original flavor jerky seasoning kit
Comes with easy-cleaning brush set

[GlennD]

I think you are going to like that shooter Loggy.. My Jerky Shooter is an old one, but it still works just fine. I just introduced a couple new "customers" to my jerky yesterday. I met a friend at a new home site he was just starting and had a vacuum sealed bag in the truck. He asked me what it was and I told him Venison Jerky and asked him if he wanted to try it. He said.. hmmm.. OK kind of reluctantly. Before our meeting was over I had to cut him off!


Later I had to go to the emissions station and get my truck emissions tested. The bag was still sitting on the console and I asked the Test station guy if he wanted to try some Venison jerky. He said yes. I left him with about four sticks..

[Deleted]

Glenn...you do all yours in the oven??

[GlennD]

Yes. I read an article several years ago that said many of the dehydrators do not get hot enough to kill bacteria.


Sent from my SAMSUNG-SGH-I777 using proboards

[davet]

#1) To kill the bacteria, freeze the meat for at least 30 days.
#2) Last year I picked up several boxes of "Eastman Outdoors" seasoning. It's very good.
#3) I bought the meat grinder and the sausage stuffer for my wifes Kitchen Aid mixer. I grind what meat I need in that, and then I use the sausage stuffer tube and "shoot" (it's actually a slow shoot) of the seasoned meat thru this onto the dryer. Plug in the dryer and Yummmm!!! I can't tell my nephews or my neighbor kid that I made it or 5-lbs is gone in a day. Seriously….4 boys can go thru this stuff in a heartbeat!! And with that much sodium….their hearts won't be beating for long!!

Dave

[Deleted]

One pack of Hi Mountain Jery Cure & seasoning came with Jerky Gun Kit enuff for making 15 lbs. I also bought some Regular & Teriyaki Seasoning by NESCO good for making anuther 12 lbs. Sould be enuff to get started!

[stephyjohnson4]

Anymore good recipes. I love deer jerky, but I am not a good chef.

[Sr.Chief]

4 lbs of thin sliced meat

2/3 cup soy sauce

1/3 cup water

1 tablespoon Worchester sauce

2 tablespoon corse ground pepper

1teaspoon of onion powder and garlic powder

1 tablespoon hickory smoke flavor salt or liquid smoke

2 tablespoon of curing salt

mix all together and put in fridge over night can dry in oven at 250 4-5 hours

I've also used this on ground meat and mix it up and put it in the jerkey shooter

[Deleted]

The recipes are good ones, but I don't shoot jerkey, I shoot deer.  My jerky is made the old fashioned way. I usually pick a shoulder roast and slice it into strips about 1/4 inch thick. Rib meat also makes top notch jerkey the old fashioned way. My recipe includes a bit of decent red wine, dried red pepper, worcestershire sauce, garlic powder, and salt. For liquid, if additional is necessary, I will use Italian salad dressing. Amounts determined by the volume of meat I'm treating. What I usually do is to put the meat slices in a fair sized pot and pour the seasonings over them, shaking the pot to mix the slices with the seasonings. I then let it marinate for at least an hour, preferably longer.
Toward evening after all other cooking is done I place a cookie sheet or biscuit pan on the bottom rack of the oven to catch drippings, and then suspend the strips of meat by putting a toothpick through one end and hanging the strips by the toothpick from the top rack in the oven, removing any middle racks. I then put the oven on 180 degrees, close the door, and go about my evening routine.
The next morning I turn off the oven and let it cool down. The strips are done. The only cleanup chore is to wash the pan at the bottom of the stove into which the fat drips.

[Deleted]

Jan 8, 2014 16:10:52 GMT -5 Sr.Chief said:

4 lbs of thin sliced meat

2/3 cup soy sauce

1/3 cup water

1 tablespoon Worchester sauce

2 tablespoon corse ground pepper

1teaspoon of onion powder and garlic powder

1 tablespoon hickory smoke flavor salt or liquid smoke

2 tablespoon of curing salt

mix all together and put in fridge over night can dry in oven at 250 4-5 hours

I've also used this on ground meat and mix it up and put it in the jerkey shooter

Thanks for sharing recipie srchief!! Looks lke a good one plus not too complicated!!