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.

  • Announcements

    • Rick

      Members Only Fluid Forum View   08/08/2017

      Fluid forum view allows members only to get right to the meat of this community; the topics. You can toggle between your preferred forum view just below to the left on the main forum entrance. You will see three icons. Try them out and see what you prefer.   Fluid view allows you, if you are a signed up member, to see the newest topic posts in either all forums (select none or all) or in just your favorite forums (select the ones you want to see when you come to Fishing Minnesota). It keeps and in real time with respect to Topic posts and lets YOU SELECT YOUR FAVORITE FORUMS. It can make things fun and easy. This is especially true for less experienced visitors raised on social media. If you, as a members want more specific topics, you can even select a single forum to view. Let us take a look at fluid view in action. We will then break it down and explain how it works in more detail.   The video shows the topic list and the forum filter box. As you can see, it is easy to change the topic list by changing the selected forums. This view replaces the traditional list of categories and forums.   Of course, members only can change the view to better suit your way of browsing.   You will notice a “grid” option. We have moved the grid forum theme setting into the main forum settings. This makes it an option for members only to choose. This screenshot also shows the removal of the forum breadcrumb in fluid view mode. Fluid view remembers your last forum selection so you don’t lose your place when you go back to the listing. The benefit of this feature is easy to see. It removes a potential barrier of entry for members only. It puts the spotlight on topics themselves, and not the hierarchical forum structure. You as a member will enjoy viewing many forums at once and switching between them without leaving the page. We hope that fluid view, the new functionality is an asset that you enjoy .
Sign in to follow this  
elks fisherman

venison jerkey

Recommended Posts

I don,t have a recipe but the brand I love is the High Mountain brand and I use the pepper blend. I will slice up my venison into 1/8 to 1/4 inch slices(best if it is semi-frozen)apply the cure to both sides(follow directions) but I will cure for 48 hours and I will use my smoker to dry out my venison. I try to keep it at 160 to 180 for 2-3 hours. I use charcoal with hickory chips in tin foil and the flavor is great if you like a smoky pepper taste.My venison is about 18 to 24 inches above the heat.

Share this post


Link to post
Share on other sites

I go with ground venison as well, no beef added though. As we cut our deer, we dedicate ultra-lean trimmings to the "jerky pile" and grind into burger and zip-loc baggie it into gallon bags. I like the high mountain seasonings but the Nesco brand is very good as well. You can buy that at Fleet Farm. I have a dehydrator and usually make 2 or 3 different flavors per batch. Easy and delicious!

Share this post


Link to post
Share on other sites

I do it both ways, but the ground is easier and I actually like it better as its easier to eat. I have found that "Shore Lunch" makes jerky seasoning that are pretty darn good.

I actually have to do the ground. Had a gastric bypass a few years ago and can't eat the chunks of meat. Did this spring and a chunk got stuck in my esophagus. Didn't know it, but after not holding any food down for two days and then not being able to keep even water down I went in and got scoped and had her yanked out. Not a great experience so it's all ground for me from now on.

Share this post


Link to post
Share on other sites

I use just lean ground venison, I have tried with hamburger and the fat renders out and sits on top. Then when it cools it gets that white fat coating and also will spoil faster.

Share this post


Link to post
Share on other sites

I've made both and like the others said the ground veni version with a jerky gun is the easiest, unless you have a slicer (which I don't) that can slice each piece the same thickness. My favorite brand-name mix is Hi-Mountain, also. They sell a variety pack that has 5 flavors in smaller packets. I made a batch of each flavor last year with moose and the deer hunting gang all said the cracked-pepper and garlic or the original were the best.

Here's another simple recipe that I made that people either loved it or hated it...no middle ground on this one!

3 lb. roast

3 cups soy sauce

3 cups packed brown sugar

4 fluid ounces hickory-flavored liquid smoke

Slice roast into slabs approximately 1/4 inch thick. Trim off all of the fat. Cut the slabs into strips (about 1/4 inch wide), and about 4 inches long.

In a large bowl, combine the soy sauce, brown sugar and hickory-flavored liquid smoke; blend well. Place all of the meat into the bowl of marinade. Cover and place in refrigerator for at least 30 minutes.---that's from the original recipe, I think I keep it in overnight.

Place the meat in a food dehydrator for about 12 to 20 hours, depending how dry you like your jerky. Rotate the trays after 6 hours. For example: Bottom tray on top, top tray on bottom, second tray from bottom to be second tray from top, and so on.---also from the original recipe. I used the oven at the lowest setting, about 175-200, with the door cracked open, checking every hour or so until it was done. This is an all-day activity.

Like I said, my brother and I really like this one (it's sweet, like a candy almost) and some of the others made a face. It has no cure in it like the Hi-Mountain, so make sure you eat it right away or put it in the fridge.

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.
Sign in to follow this  



  • Posts

    • I will decide if that is true when I get my nills back out. hopefully soon. 
    • Would you be able to post pics of your bed again?  I really like that idea, very smart.  Would you make any changes on the next one.  Should get my firebrand shell this week, lots to do.
    • Beaver Bay sports rents although I've never used them. 
    • There's really no wrong way of doing a roast if ya ask me, it's all personal preference. Crockpot,  roaster, oven or boiled (del) . Although I do enjoy throwing cold smoke this time of year at a roast before it hits the roaster!!
    • 2nd that,  30 years here...
    • oh wow!!!!!  poster too!!
    • Yer gonna be blowin' chunks one of these days, Delbert. Why not just an easy overnight marinade, then in the crackpot on low, and lift that lid a few times to keep the heat low? I always pull mine at 4-5 hours on LOW, not the 6-8 they say. I have about 155* internal and still pinkish at that, and I have 3 different crackpots I use. Never had it fail in oh, ten or fifteen years.....maybe because I always do a top round or rump, instead of an arm or chuck. You DO  occasionally get a tougher one, that has a lot of sinew in it, that's why I eyeball mine so carefully. (working 2 yrs at the butcher shop helped, too) I always let it sit in a covered glass dish for 10-15 mns before I start slicing away....
    • I worked with stainless for 28 years, it's the way to go.
    • Yeah, I forgot to include the LEM, which is basically the Rikon with a different badge. I know that style will cut better and definitely be a better unit. Just not sure if I am going to justify the price at 2x higher for a very occasional piece of equipment.    A wood bandsaw could be used. The saw doesn't know whether it's cutting meat or wood. The difference is that a stainless table and blades would be preferred IMO. Cleanup probably isn't much different between all of them.
  • Our Sponsors