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  
crothmeier

First Time Making Jerky

Recommended Posts

Im going to attempt to make jerkey out of the venison hamburger i have. What are some reccomendations on brand/flavors of seasoning packets to use before i go out blindly and pick one?

Share this post


Link to post
Share on other sites

I have used the High Mountain stuff and have liked it. I started with the pepper blend and liked it. 2 batches so far. On batch #2 I added some additional fresh coarse-ground pepper to heat it up.

Share this post


Link to post
Share on other sites

You can buy a variety pack at many stores too. Then you can find out which flavor you like the best. I like to add some liquid smoke to some of the pepper blends, and some pepper to the hickory blends.

If you have straight ground venison use that. If it aready has fat added you will need to blot the jerky dry in it's final moments of dehydrating. smile Good luck and good eatin'!

Share this post


Link to post
Share on other sites
If you are going with name-brands and not homemade recipes, I would suggest getting one of those sampler packets when starting out. I used the Hi-Mountain brand and it came in 5 different flavors. My group liked the cracked pepper and garlic the best and the original after that. What's nice about getting the sampler pack is that you get to try a whole range of flavors for minimal $$$, and you're not stuck with something that makes jerky for 25 lbs. of meat if you don't like it.

Share this post


Link to post
Share on other sites

I used to make my own and started with the recipe that came with my old Ronco Food Dehydrator(no snickering please lol).

Now when i make jerky I use a mix cuz im just plain ol lazzzzzyy

Share this post


Link to post
Share on other sites

So im going to use the Hi Mountain seasoning, I found them on the web and found a place to buy it, I do not have a dehydrator, so I will be making this in my regular stove/oven.

From what I have heard and read, I put my strips in for around 6 hours at 160 degrees. Some have said I can put them on a cookie sheet, others reccomend the screen thing. What have you guys done as far as cooking temp/time and what to place on?

My venison burger has some beef added to it, but it is still extremely lean.

Share this post


Link to post
Share on other sites

I have tried many different brands of seasoning and found that I like the backwoods seasoning the best. I use it in both hickory and mesquite. Both taste great. I also made some pepper jerky in the cabelas brand last time. I was very happy with the way that turned out as well.

I have a big dehydrator, I keep the temp at 155 degrees. It has hot spots, so some jerky is done in 4 hours and some in 8 hours. The bulk is done in about 6 hours though.

Share this post


Link to post
Share on other sites

If you get the HM seasoning it will say in there not to use a sheet, plus they have excellent instructions.

I always use my oven, and a couple of screens. I turn the oven down as low as it goes...I can't remember off hand what it is, somewhere around 170-165. I also crack the door open just a little with a little ball of tinfoil to give the moisture a place to escape. It does take a few hours, but I don't think I've ever gone 6 before. It seems, for my preference, I go an hour or so after the recommended time in the HM directions. I like mine a little drier, I guess. Keep checking until it's done how you like it.

Oh yeah, you can take that bottom oven rack and put a layer of tinfoil over it and slide it in the bottom slot in your oven. It'll make clean up a lot easier if you happen to have any drippage. And it sounds like you will if you have some beef mixed in there. Good luck!

Share this post


Link to post
Share on other sites

I second the Backwoods stuff very good. I also shredd some cheese if doing ground meat and add to the mixture makes for some good eating. some of the cheese bubbles out but really doesnt matter to me or anyone who has eatin it. If done in the oven watch the temp your not cookng the meat just dehydrating.

Share this post


Link to post
Share on other sites

Well i made 3 flavors, i had 14lbs of burger. Took me all weekend! Went with the original, the peppered, and the hickory smoked. I like the hickory smoked and the peppered the best. The first batch i did i was unsure of how done it was but the batches after that turned out just right. I learned to crack the oven door with tinfoil & cover the bottom of the oven(thanks 89bronco) I cooked at 200 for about 2 hours, pulled it out at 1-1/2 hours to dab it dry with paper towels and put back in for another 1/2. that seemed to work well

Thanks everyone for the info!

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  



  • Posts

    • Who was looking for .22 shorts on here??? Someone was......Bobby Bass?
    • Hmmm...poor customer service. Shoulda offered to show her a pic of yer pride and joy instead.   
    • Actually this reminds me of a time many years ago when I worked at the local grocery store. We had a sign in front of the ALL laundry detergent with a special sale price. A lady brought up a bottle of Tide detergent and expected it to be the sale price because the sign said ALL detergent. When I explained to her that it was the specific name brand ALL that was on sale and not the "global ALL" (as Del might put it) she got so embarrassed and angry that as she stormed out of the store she insisted it would have made a difference if we would have underlined the word ALL. 
    • A friend cleaned out a relative's house and gave me some ammo, some of which I can't use. Looking for reasonable offers on any of the following. I am in Inver Grove Heights. PM me if interested. 6 boxes 20 gauge Federal 2 3/4" duck/pheasant shells, 5 boxes are #6 shot, 1 box #4 shot 9 50 round boxes .22 short plus 3 partial boxes 9 50 round boxes  .22 long (not long rifle) plus 1 partial box 44 rounds .38 special lead, plus 43 rounds .38 special lead hollow point
    • LOL! Literally just a couple days ago you (Delcecchi) and Leech made the rule that someone shouldn't include you in a conversation that you aren't already engaged in and now you (Delcecchi) are butthurt that you (Delcecchi) weren't included in my statement in a thread you (Delcecchi) had yet to be engaged in. You can't make this stuff up.
    • OK, whatever..  Maybe a qualifier if it is not the global "we"
    • Never heard of it. I was looking to see what kind of Side Arm you needed a cooler for?  
    • Just as easy with Dish as Direct, as someone else mentioned I would look at the Tailgater from DISH, It will automatically lock onto the sats. I bought mine from DISH, it included a receiver and was about $300.  Then it is $7/month when you want to use it, they also prorate that $7 for a part of a month or day or week. We use it fishing and at hunting camp.
    • Maybe!!! those are the company dishes!! Actually just took them out of the dishwasher and it wasn't chow time for da hounddogs yet!!
    • Looks good, but you aren't serving it in Dog bowls are you?  
  • Our Sponsors