Guests - If You want access to member only forums on HSO. You will gain access only when you Sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

Sign in to follow this  
Followers 0
FishingWebGuy

My best jerky yet

5 posts in this topic

I started making jerky about a month ago with various results but none all that great. Just the other day I realized what the problem was. On the back of most jerky mixes the directions say to dry for 1, 2, 3, or 4 hours. I borrowed my neighbors smoker last weekend and smoked hamburger jerky for 24 hours with a temp between 140-160.

The results:

1. Nobody can believe it started as hamburger. The jerky has a tough and chewy consistency as jerky should.

2. The juices pour out of your mouth while eating.

The jerky is also very dry so I am hoping it will keep on the counter longer also. I've made 32lbs this way now and all have turned out excellent.

Just thought I'd share...

Share this post


Link to post
Share on other sites

Anyone have any good recipe's that they like for making homemade deer jerky. I usually grind my meat and then use a jerky shooter. Always looking for a new recipe to try.

Share this post


Link to post
Share on other sites

What we do is go around to different meat markets and try there jerky. When you find one that you like most of them will sell you there seaoning in bulk.

Share this post


Link to post
Share on other sites

I just made my first batch using a shooter with ground venison. I tried the High Mountain cracked pepper & garlic.

It turned out fanastic. As previously stated the dry time makes a difference. The dehydrator said 5 hours. I went 8 which was perfect.

I am preparing a batch of burbon barbeque now. Can't wait to try it.

Share this post


Link to post
Share on other sites

I like using slices of whole meat with High Mountain Pepper Blend. I would slice the meat when it was still some what frozen because it was easier to control the thickness. Season both sides and cure for at least 24 hours but I liked 48. I would then dry them in my charcoal smoker with a charcoal fire with hickory chips in tin foil on top of the coals. At about 1 1/2 hours pull the racks and flip the meat and swap shelves and wait another 1 1/2 hours and check to see if they are done to your liking. I would then let them sit out and air dry till they were dry enough on both sides. The pepper/hickory /charcoal taste is awesome and most that tried it thought it was beef jerky.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
Sign in to follow this  
Followers 0