never made it, but the reason for making your own is it tastes better and you can use better ingredients.I though about making it once or twice, just curious if anyone makes it and is it worth the time and effort or should i just buy it.
-steve
I was really just looking for personal accounts to gain an idea of what it takes to make jerky. I'm sure my stuff would be delicious. But if its a pain in the butt i can just go buy it from the guy with the road side stand.never made it, but the reason for making your own is it tastes better and you can use better ingredients.
how thin do they slice it? i like it chewy rather than crispy. also how long does it take to dehydrate?I get center loin from a butcher, they semi freeze it and slice it for me for my jerky. super lean this way and works great.
I make a few different marinades, but usually a spicy asian style as my kids like it the most. I usually make 4-5 pounds at a time (wet weight) as my wife, myself and two boys tear the stuff up.
David is the MasterJerker? Does than mean he uses both hands?David is the master Jerky maker.
kinda like you and the bait business, dave????David is the MasterJerker? Does than mean he uses both hands?
Pretty much.:grinFU:kinda like you and the bait business, dave????
Thanks for the advice. I fancy myself as a pretty good cook so i should be able to come up with a pretty good concoction. I am defiantly gonna get a dehydrator. I'm going to troll craigslist until i find a cheap one.I make tons and tons of it every year. I'm a very active sportsman and hunt deer and waterfowl all fall / winter. Anymore the only way I eat canada geese is in jerky form. Every year I take bags of deer and goose jerky to my work and non hunters literally snatch the bags out of my hands and gobble it up.
Experiment!!!!!!!!!!!! The biggest key to jerky is to not over dehydrate it, but then again not having it raw. Even a cheap dehydrator works WAY better than the oven IMHO.
Agree on all accounts. Lightly freezing the meat before cutting is an awesome tip...it works wonders!If you're going to invest in a dehydrator, go for a little chief smoker instead. The're pretty reasonably priced and give excelent results. I've used mine for years making jerky and smoking meat and fish. The recipes in the book they supply aren't bad but I use my own. I grow my own meat so I use the tough cuts for jerky. Cuts best semifrozen,1/4'' strips with the grain, marinate overnight and in the smoker for a few hours. The best!