Post by davet on Sept 9, 2014 7:01:44 GMT -5
JERKY!!!
Now, some of you may think it's too late to use last year's kill for anything. In fact....some of you don't have anything left from last year.
But I do. 
I have (I use to do my own....but I can't any longer) my back straps cut into Ka-bob size for grilling....they get skewered with little red potato's, onion, peppers, and whatever else fancy's my wife & I at the time and on the grill they go!! Wonderful summer dinners....with red wine and salad!! YUM!! My lovely wife also makes some darn fine "heartburn free" chile with the ground meat. But.....10-lbs of ground is ALWAYS saved fir jerky. That's a lot of meat for jerky.....but I have my "deer drag" buddy that I give some too (gotta take care of him if the deer get's to where I can't) plus I have 2 nephews that will do anything for me.....and those two teenagers will eat a whole deer.....live I honestly believe if you would let 'em....so jerky just evaporates no matter how much or how little I "ration" to them. But I freeze a bunch for me for snacks when hunting. Yeah....I know about the smell.....but when my stomach is growling.....it does the trick!!
First step....get the "cutes'y" meat pack of 1-lb per pack:
Second, mix it up with the cure and the seasoning of your choice. Then let it sit in the 'fridge for at least 24 hours before you "shoot jerky"
Third, "Shoot" the mix onto the dryer trays and let 'em dry (in my case about 13 hours). I use my wifes Kitchen Aid Big mixer along with the meat grinder attachment AND the sausage stuffer. The stuffer comes with two tube sizes. A small and a large. I use the large as for a final product, you get a "finger size" thickness of jerky. On my first use I used the small tube and got a pencil size thickness. Not as good. The finger thickness is why it takes so long for the dehydrator to bring it to a finish. And making a ten pound batch it will take my dehydrator two full trays of 4, plus one more of 2 trays. (If that makes sense). But the Kitchen Aid mixer is (for me) a great tool. My wife helps me with this and I couldn't do it without her. (I won't tell you how she describes the "jerky" when it comes out of the tube.
Now, some of you may think it's too late to use last year's kill for anything. In fact....some of you don't have anything left from last year.
But I do. 
I have (I use to do my own....but I can't any longer) my back straps cut into Ka-bob size for grilling....they get skewered with little red potato's, onion, peppers, and whatever else fancy's my wife & I at the time and on the grill they go!! Wonderful summer dinners....with red wine and salad!! YUM!! My lovely wife also makes some darn fine "heartburn free" chile with the ground meat. But.....10-lbs of ground is ALWAYS saved fir jerky. That's a lot of meat for jerky.....but I have my "deer drag" buddy that I give some too (gotta take care of him if the deer get's to where I can't) plus I have 2 nephews that will do anything for me.....and those two teenagers will eat a whole deer.....live I honestly believe if you would let 'em....so jerky just evaporates no matter how much or how little I "ration" to them. But I freeze a bunch for me for snacks when hunting. Yeah....I know about the smell.....but when my stomach is growling.....it does the trick!!First step....get the "cutes'y" meat pack of 1-lb per pack:
Second, mix it up with the cure and the seasoning of your choice. Then let it sit in the 'fridge for at least 24 hours before you "shoot jerky"
Third, "Shoot" the mix onto the dryer trays and let 'em dry (in my case about 13 hours). I use my wifes Kitchen Aid Big mixer along with the meat grinder attachment AND the sausage stuffer. The stuffer comes with two tube sizes. A small and a large. I use the large as for a final product, you get a "finger size" thickness of jerky. On my first use I used the small tube and got a pencil size thickness. Not as good. The finger thickness is why it takes so long for the dehydrator to bring it to a finish. And making a ten pound batch it will take my dehydrator two full trays of 4, plus one more of 2 trays. (If that makes sense). But the Kitchen Aid mixer is (for me) a great tool. My wife helps me with this and I couldn't do it without her. (I won't tell you how she describes the "jerky" when it comes out of the tube.
