Anybody dry or jerky your game meat?

Discussion in 'Cooking Forum' started by Bear, Dec 2, 2014.

  1. Capt. Cormorant

    Capt. Cormorant Elite Refuge Member

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    First step to make good jerky is even thickness of meat.

    Second step would be the brine.

    Third step not to dry it out to much. Use your oven no need for a dehydrator.


    This will get you started on your way..
    Cabelas Jerky slicer.. http://www.cabelas.com/product/Cabelas-Manual-Jerky-Slicer/716032.uts

    Jerky racks http://www.cabelas.com/product/CABE...=GoogleProductAds&WT.z_mc_id1=03729396&rid=20



    http://www.spicenslice.com/shoppingcart/ Jerky mix "Awesome"
    http://www.cabelas.com/product/Home...rine/104557680.uts&WTz_l=Unknown;cat104557680 " good to ok"
     
  2. perfmarine

    perfmarine Elite Refuge Member

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    I have a butcher here that does the best dry hindquarter venison. Melts in your mouth and not salty at all. For jerky I use my Jennair oven on dry setting,does the best jerky I have ever tasted. I hate hard dried out jerky, so don't over do it.
     
    Last edited: Dec 2, 2014
  3. Twig

    Twig Senior Refuge Member

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    And you'd be wrong.
     
  4. fishmunkee

    fishmunkee Senior Refuge Member

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    Slice lean (fat trimmed off) venison, goose, whatever into 1/4" or less strips across the meat grain. Marinate overnight (or longer if you have the patience) in enough soy sauce to cover meat, minced garlic to taste, dash or two of black pepper, 1/4 cup of bourbon, couple caps of liquid smoke and some thin onion slices. Lay meat on oiled dehydrator rack and sprinkle with coarse ground black pepper (can use hot pepper if you wish for heat) prior to dehydrating. Dehydrate and hide a bag for your personal stash since the rest will be gobbled up by family and friends. Years ago I converted my then vegetarian sister back to the real world with this recipe.
     
  5. PutUmDown870

    PutUmDown870 Senior Refuge Member

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    What is dry hindquarter venison? Does he smoke the whole hind and you slice it like you would with a cured ham? I'd like to try but can't picture it. Thanks
     
  6. Maineduckhunter

    Maineduckhunter Elite Refuge Member

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    I do it a lot, and it never seems to last more than a few hours after its done...:l

    Duck/Goose breast, slice thin, 1/4" or so, brined for at least 24 hours. Patted dry, until it forms a pellicle on the meat.
    Placed inside the smoker (hot) for a couple of hours, I prefer fruit wood, but I have used Oak or Maple as well.
    Let it cool, or not...enjoy.
     
  7. HaydenHunter

    HaydenHunter Elite Refuge Member

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    I cut my goose strips thick, like 3/8". I use High Mountain Jerky Cure (Lincoln, MT), available at Cabelas. I prefer the cracked pepper and garlic flavor. I do the stuff in my Traeger grill/smoker after following High Mountain's instructions for cure time. Doesn't take long to cook. Don't overcook.
     
  8. Bear

    Bear Elite Refuge Member

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    Yep...:tu. When he brought it into the shop it was like a huddle around a football. Guys were reaching like it was a paper bag full of gold coins.

    He came from a Czech family raised in what then was a just under an hours drive from the city limits to a Czech community where there were several of the old family Kolache and Czech meat markets. I married a girl from that community and her aunt made some awesome dishes. Kolaches, smoked meats and Pevo.:bow:tu Thing is...most of her family crave Mexican food.:l
     
  9. Bear

    Bear Elite Refuge Member

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    Isn't High Mountain that guy's product that has that cooking show on the Sportsman Channel. Hold on...I have one of his co-workers Facebooked. I'll be right back.

    http://gameandgarden.com/

    http://www.youtube.com/watch?v=bzdmCbdER4U

    Youtube video.
     
    Last edited: Dec 2, 2014
  10. Doc E

    Doc E Elite Refuge Member Sponsor

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    You know NOT of what you speak.

    .
     

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