Posted: 12/29/2023 10:43:18 PM EDT
| If so, what recipe ya using? |
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Not recently. But I do have a large back strap from an Oryx. I told my wife she can use 1/2 of it for cooking but the other 1/2 will be jerky. So, tag for recipe ideas. |
Originally Posted By LaRue_Tactical
I am shocked and amazed each day I wake to find electricity and the internet still working.
I am shocked and amazed each day I wake to find electricity and the internet still working.
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Originally Posted By aimatdeer: Everyone loves my jerkyhttps://www.ar15.com/media/mediaFiles/418716/1000012289_jpg-3075451.JPG I forget the brand of seasoning, but I probably bought it at Cabelas. It worked great on strips of cut meat, but when I tried it with some ground elk it was too salty to eat 😞 wasted several pounds of fine elk meat. I would only use cuts from a roast for jerky, save the ground meat for chili (with beans!) |
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Unless you've already ground the meat, don't bother grinding to make jerky. Jerkys FAR better made from sliced muscle and not ground up. Make your own marinade with soy sauce/worchestershire sauce as a base. Add whatever spices you like. I add onion/garlic/cajun/cayenne and whatever else looks good...along with some curing salt. Then all you do is dry it in a dehumidifier. Done. Pointless to bother with grinding the meat and dealing with an extruder...just adds a bunch of steps and equipment you don't need at all. Plus extra time spent for no benefit. |
