Jerky time

[eyeguy 54]

curing overnight, into the dehydrator in the a.m.  pics coming to torture

[eyeguy 54]

stage 1 ,  smells so good! 4 pounds of red venny

 

[bobberineyes]

Looks good eyeguy,  I see the pooch is watching your every move again. 

[eyeguy 54]

she is my shadow till the mrs comes home. 

[waker]

Eyeguy do you do a quick cook at 325 to raise the internal temp to 160 usually 10 to12 min to kill any pathogens the cure missed it also sets the protiens in ground type jerky so you can tranfer from oven to the dehydrator. With wild game an extra percaution just incase something got in their while processing the deer.

[reinhard1]

Thanks for the thread.  It is time!!!  Here is a good recipe for whole meat jerky.  

1/2 cup of our favorite Teriyaki

1/4 cup red wine vinegar

1 cup pineapple juice

1/4 cup soy sauce

1 tsp course black pepper

1 1/2 tsp tenderquick per pound of meat

 

Put the meat slices in a zip plastic bag and pour the above mix in there for at least 24 hours.  Then remove the meat from the fridge and put the meat in a colander for juice's to drain.  Take the slices of meat out of that colander and pat dry with paper towels.  Lay the slices on your jerky rack and brush one side with teriyaki.  Then sprinkle some more black pepper on the slices.  I usually smoke them at 190 deg or so till done.  Or set the dehydrator to max [mine only goes up to 155 or 160 ].   good luck.

[eyeguy 54]

waker,  with ground I let it sit at least 4 hours,  usually overnight.  then I dry till done. no oven time. When I do whole muscle meat I sprinkle the mixture of spice and cure on all the pieces, put in a big bowl and mix them all up by hand to make sure everything is covered, then I layer them in a square plastic container for at least 24 hours. I dry the same way. Lotta ways to do it thats for sure. mine maxes out at 155.  4 pounds does about 80 jerkys.

[Boar]

Awsome eyeguy!! Say Rieny, I do  very similar way, I do whole meat in Mr. yoshidas sweet and sour matinade. I see yu add cure, question is would you think theres anough salts in the marinade to be curing or for safty sake add the cure any way.

or isnt tender quick a cure?

[smurfy]

eyeguy...............glasses in the picture...........I get it!!!!!!!

[eyeguy 54]

  lazic 11 years ago.  need them for up close. 

[reinhard1]

Most of the pre-mixed seasonings you buy like High Mountain or Nesco for example have cure.  Normally in a seperate package to add to the mix.  That cure is tenderquick.  Is cure needed?  For me yes, just to be on the safe side.  Lot of home made recipe's have ingredients like salt or in soy sauce for expample but they are not a preservative which is in the 40 to 140 degree 4 hour rule.  I know a few folks who do not use cure.    They use a mix like the one I posted above,  keep it in the fridge for 24 hours like I do and use higher temps than a dehydrator can put out.  I have the same dehydrator that  Eyeguy has in his pic.  Have done lot's of jerky on that one.  I still do at time's but The smoker probably gets more use during the warmer months.  Tenderquick is a mix of salt, sugar, both sodium nitrate and sodium nitrite.   So that's a curing agent that also contribute to development of color and flavor] .This is the most used cure for jerky.  Not using cure cut's down on your shelf life also. 

 

It's all personal preference really.  Common sense has to be used when making jerky without cure.  For me I use it.  good luck.

[Boar]

thanks Rein1 I havent had any issues but I also give some away to freinds, and dont need that comingback to haunt me, I'll probably add that tender quick to be safe, whats that saying? and oz of prevention is worth two in the bush or something?????

[reinhard1]

Yes that is a great old saying.  One other thing.   I think most of us tweek recipe's given to us by others.  Seasonings can be tweeked to personal preference.  But with cure it's something you do not tweek.  Use the exact amounts required for what you are making.  I tweek  everything but not on cure.  good luck.

[eyeguy 54]

tweek the spices   always gotta add a little pepper..  enjoying a little jerky with a shock top. 

[eyeguy 54]

80 more today.  more next week

 

[bobberineyes]

You prefer it ground on the dehydrator  vs whole muscle on the smoker eyeguy? 

[eyeguy 54]

love ground and whole and they both go into the dehydrator.   

[Boar]

I prefer whole muscle cut across the grain in a smoker. I shall bring some to the gathering and will sell recipes and techniques for much mola! shut up smurf.

[eyeguy 54]

I have an extra grand or 2 laying around...     with the grain for me when I do non ground. I like a good jaw workout. 

[mrklean]

I have only don't High Mountain with whole muscle, might need to try ground, do you just add water to mix then put the meat I or something else for the liquid?

[eyeguy 54]

it calls for 1/4 cup water per pound but I cut it in half.  so when I do 4 pounds I mix the spices into 1/2 cup water. mix into the meat like crazy and put in the fridge over night. needs at least 4 hours.  longer is no problem. easy peasy and fantastic jerky.  it is a different spice mixture for ground than whole so make sure you use the right chart in the direction sheet. 

[reinhard1]

I did something like this couple of days ago.  Friend of mine wanted to learn basic burger jerky making so I got the ingredients for him and had him make them here at my house .  Nothing like on the job training {with a few brews]. Used the Nesco brand jerky mix, garlic/pepper.  That's what he likes.  So he mixed everything one night and I stored it in the fridge overnight and the next day he came back to use my jerky gun and wanted the stick style instead of the wafer one.  Put them in the dehydrator and they turned out good  Now he has to buy a dehydrator, jerky gun, and the rest.  I think he did a good job.  good luck.

 

 

[Boar]

Lokks like liqourice, but i bet it taste better.