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11/9/2018 9:21:38 PM
Posted: 10/29/2018 2:54:06 PM EST
So walking thru the grocery store yesterday, saw a 3 oz package of beef jerky for $9.
That's $48 per pound in case you were wondering.

I can eat a massive steak with 2 rounds of alcohol, potato, full salad bar at a very nice steakhouse and get a 22-24 oz porthouse for that kind of money.

So it is as simple as buying flank steak at the store/butcher shop, cutting into strips, marinating it overnight in the frige, and then putting it in the oven at 150-200 degress for a few hours?
Link Posted: 10/29/2018 3:09:29 PM EST
thats dehydrated beef

you need to smoke jerky

it takes time

and it is much less weight per volume
Link Posted: 10/29/2018 3:18:15 PM EST
Yes

I use a dehydrator though and venison from a deer for free
Link Posted: 10/29/2018 3:22:41 PM EST
[Last Edit: 10/29/2018 3:23:34 PM EST by StromBusa]
It's simple

ETA: get a simple dehydrator
Link Posted: 10/29/2018 3:22:41 PM EST
[Last Edit: 10/29/2018 3:22:56 PM EST by falfrenzy]
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Originally Posted By mdram:
thats dehydrated beef

you need to smoke jerky

it takes time

and it is much less weight per volume
View Quote
Can you provide some tips other than the above? Looking to learn.
Link Posted: 10/29/2018 3:23:39 PM EST
Attachment Attached File


Made some in oven last night....cheaper and tasty.
Link Posted: 10/29/2018 3:27:36 PM EST
[Last Edit: 10/29/2018 3:29:31 PM EST by StromBusa]
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Originally Posted By falfrenzy:
Can you provide some tips other than the above? Looking to learn.
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View All Quotes
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By falfrenzy:
Originally Posted By mdram:
thats dehydrated beef

you need to smoke jerky

it takes time

and it is much less weight per volume
Can you provide some tips other than the above? Looking to learn.
mix up the flavors you want, Worchester sauce, onion powder, garlic powder, hot flakes, soy, liquid smoke, etc etc etc

soak overnight

dehydrate

I'll post my recipe when I get a chance , the fun was getting test runs
however, there are plenty of recipes floating around, you need to develop to suit you.

and don't go shooting all the deer
Link Posted: 10/29/2018 4:31:40 PM EST
Can you use ground deer for it?
Link Posted: 10/29/2018 4:38:39 PM EST
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By Kujoe:
Can you use ground deer for it?
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Yup

Amazon Product
  • Makes flat strips of jerky as well as round snack sticks
  • Heavy duty drive system; Designed to provide years of lasting performance
  • Holds 3/4 pounds of meat
$27.72
Link Posted: 10/29/2018 5:09:53 PM EST
It is very simple. Just buy a dehydrator and some seasoning packets ftom Wal-Mart, Krogers, Cabelas or wherever else they sell them. You can also make your own, but I've found it's easier to just buy the packets and spice them up if you want something different. You can also add liquid smoke if you want that Smokey flavor. I have a meat slicer, so I prefer to slice the meat really thin instead of grinding it and using the jerky gun. If you want to use the gun you can cut the meat into small chunks, partially freeze it and throw it in a food processor if you don't have a grinder. The leaner the meat the better, so make sure you cut off as much fat as you can.
Link Posted: 10/29/2018 7:14:32 PM EST
[Last Edit: 10/29/2018 7:19:27 PM EST by StromBusa]
@Falfrenzy

for 3-4# thin sliced lean meat jerky (cut WITH grain)

1/4 cup Worcestershire sauce (lea & Perrins)
1/4 Soy Sauce (Kikkoman)
3 TBSP Tender quick
3 TBSP accent
2 TBSP ground black pepper (McCormick)
2 TBSP Garlic powder
1 TBSP Marjarom
1 TSP Cayenne powder
1.5 TBSP liquid smoke (Wrights)
2 TSP onion powder

marinate 8 to 48 hours

Dehydrate (not too far)

Great for Deer or Elk, very lean beef only
Link Posted: 10/29/2018 10:25:50 PM EST
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By StromBusa:
@Falfrenzy

for 3-4# thin sliced lean meat jerky (cut WITH grain)

1/4 cup Worcestershire sauce (lea & Perrins)
1/4 Soy Sauce (Kikkoman)
3 TBSP Tender quick
3 TBSP accent
2 TBSP ground black pepper (McCormick)
2 TBSP Garlic powder
1 TBSP Marjarom
1 TSP Cayenne powder
1.5 TBSP liquid smoke (Wrights)
2 TSP onion powder

marinate 8 to 48 hours

Dehydrate (not too far)

Great for Deer or Elk, very lean beef only
View Quote
Thank you for both your responses!
Link Posted: 10/30/2018 7:40:32 PM EST
My wife makes jerky the old way.

Does marinate them a little bit before hanging them on the side of the house for a few weeks.
Link Posted: 11/1/2018 2:12:13 PM EST
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Originally Posted By Stiles1410:
Yes

I use a dehydrator though and venison from a deer for free
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LOL, might want to add up what it really cost you per deer. Gun(s), accoutrements, ammo, license (and tags if required), clothing, fuel (typically more than running to the grocery), etc. TANSTAAFL

I can't complain though, I dried a couple of pounds of teriyaki venison on Monday evening.
Link Posted: 11/9/2018 8:40:13 PM EST
Cut meat thin add seasoning marinade in liquid smoke put on food deyadrator. Done. Hi mountain marinades are good. If you have smoker use that instead of liquid smoke. I thought that was obvious.
Link Posted: 11/10/2018 11:02:20 AM EST
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By sandboxmedic:

LOL, might want to add up what it really cost you per deer. Gun(s), accoutrements, ammo, license (and tags if required), clothing, fuel (typically more than running to the grocery), etc. TANSTAAFL

I can't complain though, I dried a couple of pounds of teriyaki venison on Monday evening.
View Quote
Well.. there is nothing on your list most here wouldn't own anyways.. and in our case, we hunt our own property so.. no license, tags, or gas.. LOL

For a recipe, I have found 1/4 cup of "Dale's" and a couple teaspoons of freshly cracked/ground (course) black pepper, per pound of sliced venison, marinate over night. I then smoke at 150F for an hour, then to the dehydrator for a few hours until it's at the chewy/brittle point we like..

Also, don't forget "snack sticks" are easy too.. :)
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