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View Full Version : Food and Drink Jerkey time...


boogblaster
12-11-2006, 02:08 PM
Just put on some jerkey meat in the old dehydrater..whats your favorite jerk recipe...mine is thin cuts of deer about 4in. long 1/2in. wide by 1/4 in. thick..sause is.. ketchup,onion powder,garlic powder,pepper,garlic salt,hot mustard,soy sause,liquid smoke..mix well in glass or plastic bowl leave overnite in fridge take out and put in dehydrater for about 8 hrs....

Redrum_69
12-11-2006, 02:10 PM
Your mom jerks my beef

JimNasium
12-11-2006, 02:13 PM
Your mom jerks my beef
She likes Slim Jim's does she?

Redrum_69
12-11-2006, 02:18 PM
She likes Slim Jim's does she?


Your mom is like a food dehydrator...strangers thrust their meat into her horizontally challenged body, she sits on the kitchen counter "vegging" day in and day out, and regardless of how new or fresh you are after a few days of insertion you'll be drained of ANY juices.

Fire Me Boy!
12-11-2006, 02:31 PM
Food dehydrators SUCK for jerky. Make it the way it was supposed to be made, there's a difference!

<a href="http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_31151,00.html?rsrc=search">link</a>

Fire Me Boy!
12-11-2006, 02:32 PM
There's no cooking involved, and this stuff rules.

PastorMikH
12-11-2006, 02:41 PM
I grind my venison, mix it 3 parts venison to 1 part of the cheapest fattest ground beef I can find. Then I get seasoning mixes LINK (https://www.nesco.com/products/?category=900) to mix into the raw meat. Load it into a jerky gun (Available from the same site) and shoot it onto the dehydrator trays. I do it in strips and logs.

Everyone that has it tells me it's as good or better than the store-bought stuff.

Fish
12-11-2006, 02:44 PM
Food dehydrators SUCK for jerky. Make it the way it was supposed to be made, there's a difference!

http://www.foodnetwork.com/food/recipes/recipe/0Hello - commatard on the loose.FOOD_9936_31151,00.html?rsrc=search

You moran......

For one... your link is jacked by the commatard gremlin.....

For two... the link you posted IS a food dehydrator.... just a homemade one....

There is nothing wrong with food dehydrators.....

DMAC
12-11-2006, 02:47 PM
Deer...Cayenne...

PastorMikH
12-11-2006, 02:50 PM
Deer...Cayenne...



I have tried the spicey mixes from the link I posted and they aren't bad. However, when I do make Jerky, I will usually have a batch that I add some powdered cayenne to. If I put enough in, the kids let me have all of it.

:)

DaFace
12-11-2006, 03:10 PM
Food dehydrators SUCK for jerky. Make it the way it was supposed to be made, there's a difference!

http://www.foodnetwork.com/food/recipes/recipe/0Hello - commatard on the loose.FOOD_9936_31151,00.html?rsrc=search

Try this instead:

http://tinyurl.com/ba638

Fire Me Boy!
12-11-2006, 04:56 PM
You moran......

For one... your link is jacked by the commatard gremlin.....

For two... the link you posted IS a food dehydrator.... just a homemade one....

There is nothing wrong with food dehydrators.....
OK, **** off, you moran.

No, it's NOT like a normal food dehydrator that uses HEAT as it's primary tool. The food in those dehydrators get over 120 degrees... if you build one like the one I linked to, it stays well under room temperature.

The thing wrong with food dehydrators is that they COOK the food rather than truly dehydrate them.

Let's see if this link works... <a href="http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_31151,00.html?rsrc=search">link</a>

Fire Me Boy!
12-11-2006, 05:06 PM
KC Fish, when you put your jerky in a food dehydrator (like the ones available at Wal-Mart), you set a temperature setting, no? That temperature setting probably ranges from 85 to 150 degrees. If you set it at 140 degrees for 8 to 10 hours, by hour 10, the internal temperature of that meat is going to be 140 degrees... it's been cooked.

In the dehydrator I linked to, a fan is blowing room temperature air -- the colder air the better. My last batch was about 65 degrees for 12 hours.

Give this a shot sometime... I guarantee you'll be able to tell a difference in the taste/texture. And I'd be willing to bet you won't use that American Harvest dehydrator for beef jerky again.

ChiefsCountry
12-11-2006, 05:49 PM
I thought this was going to be a thread with Hootie and Huard or chieffan1963 with DV/AS.

Calcountry
12-11-2006, 06:04 PM
Your mom is like a food dehydrator...strangers thrust their meat into her horizontally challenged body, she sits on the kitchen counter "vegging" day in and day out, and regardless of how new or fresh you are after a few days of insertion you'll be drained of ANY juices.Redrum's mom is like a Ron Popeil invention. She always makes your mouth water as she tempts you with tools and implements that seem to make her fruit and meat more delicious. It always looks better as she pimps away at her wares, then when all the fancy talk is over with, she sticks you with a bill and writes your name on the wall so that all of her friends can call you and see if you will pay for them as well.

Fish
12-12-2006, 10:32 AM
KC Fish, when you put your jerky in a food dehydrator (like the ones available at Wal-Mart), you set a temperature setting, no? That temperature setting probably ranges from 85 to 150 degrees. If you set it at 140 degrees for 8 to 10 hours, by hour 10, the internal temperature of that meat is going to be 140 degrees... it's been cooked.

In the dehydrator I linked to, a fan is blowing room temperature air -- the colder air the better. My last batch was about 65 degrees for 12 hours.

Give this a shot sometime... I guarantee you'll be able to tell a difference in the taste/texture. And I'd be willing to bet you won't use that American Harvest dehydrator for beef jerky again.

No.... There is no temp setting at all. My dehydrator blows room temp air the entire time. There is one switch that controls the fan. The air is not heated, and I didn't know there were dehydrators that were heated. If that is the case, I apologize, as I guess I only speak for my food dehydrator. My jerky is not cooked, it's dried. And it's fantastic.

Fire Me Boy!
12-12-2006, 10:40 AM
No.... There is no temp setting at all. My dehydrator blows room temp air the entire time. There is one switch that controls the fan. The air is not heated, and I didn't know there were dehydrators that were heated. If that is the case, I apologize, as I guess I only speak for my food dehydrator. My jerky is not cooked, it's dried. And it's fantastic.
:thumb:

Most home-use dehydrators that you'd buy at Wal-Mart, Target, etc. blow air that is AT LEAST 85 degrees... recipes in those dehydrators tell people to set the temp setting at 145 degree and dry for 8-12 hours...

And yes... the way you and I are doing it IS fantastic.

InChiefsHell
12-12-2006, 10:49 AM
Wow. I suck. I thought it had to be cooked. The only time I've ever had any success was doing jerky in the oven. Came out kinda tough and too chewy. I mean, it was edible and all, but not really very good. I'll have to remember that about the no cooking thing.

InChiefsHell
12-12-2006, 10:50 AM
Wow. I suck. I thought it had to be cooked. The only time I've ever had any success was doing jerky in the oven. Came out kinda tough and too chewy. I mean, it was edible and all, but not really very good. I'll have to remember that about the no cooking thing.

Redrum in 5...4..3..2..

Fire Me Boy!
12-12-2006, 10:59 AM
Wow. I suck. I thought it had to be cooked. The only time I've ever had any success was doing jerky in the oven. Came out kinda tough and too chewy. I mean, it was edible and all, but not really very good. I'll have to remember that about the no cooking thing.
Follow that link I sent... spend $15 on a cheap box fan and another $3 on a/c filters (try and get the NON fiberglass kind) and you're set for a long time... personal preference, I like to use a cheap cut of meat and cut WITH the grain. It's a little chewier that way... if you like, though, cut cross grain.

Redrum_69
12-12-2006, 11:00 AM
1..0...


.......

Fish
12-12-2006, 11:02 AM
Anybody tried this on their deer jerky? Very good stuff..... Although I make my own marinade, if you're in a hurry this works great for a quick easy store-bought marinade for deer....

http://www.allegromarinade.com/gametame.html

http://img293.imageshack.us/img293/8388/foodlocker19287030247wa0.gif

Fire Me Boy!
12-12-2006, 11:08 AM
Anybody tried this on their deer jerky? Very good stuff..... Although I make my own marinade, if you're in a hurry this works great for a quick easy store-bought marinade for deer....

http://www.allegromarinade.com/gametame.html

http://img293.imageshack.us/img293/8388/foodlocker19287030247wa0.gif

I've tried the Allego marinades before and wasn't overly impressed... too salty. But I also make my own marinades.

InChiefsHell
12-12-2006, 02:25 PM
1..0...


.......

Heh. I was convinced that admitting that I suck and the "doing jerky" part would surely solicite a comment from you...

seclark
12-12-2006, 02:39 PM
is this a jerky-off?
sec

InChiefsHell
12-13-2006, 07:27 AM
Follow that link I sent... spend $15 on a cheap box fan and another $3 on a/c filters (try and get the NON fiberglass kind) and you're set for a long time... personal preference, I like to use a cheap cut of meat and cut WITH the grain. It's a little chewier that way... if you like, though, cut cross grain.

I went to the one Da Face posted, the other wouldn't work for me. OK, so it says that you lay the meat on the paper air filters (3 of them) then you put another on top, so you need 4 altogether. Then you lay the fan on its side (I'm thinking it's back, in other words, put it to where it would be blowing straight up from the ground to the ceiling) then strap the filters to it with the bungee chords. THen you stand it back up again...this means that the fan is pushing the air through the filters and the meat, but doesn't that get a little front heavy? would it be fine to just leave it on it's back and blow the air up?

I'm the kind of guy that needs a picture... :huh:

InChiefsHell
12-13-2006, 07:28 AM
is this a jerky-off?
sec

Indeed, of the circular variety.

Fire Me Boy!
12-13-2006, 07:36 AM
I went to the one Da Face posted, the other wouldn't work for me. OK, so it says that you lay the meat on the paper air filters (3 of them) then you put another on top, so you need 4 altogether. Then you lay the fan on its side (I'm thinking it's back, in other words, put it to where it would be blowing straight up from the ground to the ceiling) then strap the filters to it with the bungee chords. THen you stand it back up again...this means that the fan is pushing the air through the filters and the meat, but doesn't that get a little front heavy? would it be fine to just leave it on it's back and blow the air up?

I'm the kind of guy that needs a picture... :huh:
It actually works... I usually only do three filters (two full of meat, one empty), but it'll work just fine. If you wanted you could lay the fan flat, but it would need to be sitting above ground between a couple of chairs or something, otherwise you'd get no air flow.

If you get a normal box fan, you'll need 20"x20" filters, exactly the size of the fan. Set the whole contraption on the floor and you won't have to worry about it tipping over.

InChiefsHell
12-13-2006, 07:48 AM
It actually works... I usually only do three filters (two full of meat, one empty), but it'll work just fine. If you wanted you could lay the fan flat, but it would need to be sitting above ground between a couple of chairs or something, otherwise you'd get no air flow.

If you get a normal box fan, you'll need 20"x20" filters, exactly the size of the fan. Set the whole contraption on the floor and you won't have to worry about it tipping over.

Duh! That makes sense...cool!

So, you re-use the filters? I mean, they don't get all nasty and stuff? I realize that the meat is patted dry...

Fire Me Boy!
12-13-2006, 07:54 AM
Duh! That makes sense...cool!

So, you re-use the filters? I mean, they don't get all nasty and stuff? I realize that the meat is patted dry...
I reuse them once (to two total uses). And it's important that they're dry... I normally lay the meat on a cooling rack in front of the fan and blast the fan for 15-20 minutes prior to laying the meat on the filters.

Fire Me Boy!
12-13-2006, 07:55 AM
And if you can, get filters that have a little metal mesh on the back side of the filter... lay the meat on the metal side, and you won't have the occasional piece of jerky with fuzz on it.

InChiefsHell
12-13-2006, 08:46 AM
Cool! Thanks for all your suggestions. We are big jerky eaters, I'd like to be a big jerky maker. Plus, I want to make my own deer jerky this year if I have a good hunt in January.

REP brutha! Thanks!

Fire Me Boy!
12-13-2006, 08:50 AM
:thumb:

InChiefsHell
07-06-2008, 06:55 PM
OK, so I finally got around to trying it this season. A few things:

1) I made it today...hot and humid out...not the best conditions.
2) my wife bought the filters, so they were the fiberglass kind. Since it was my first try, I figured what the hell. The result? A bunch of cardboard and paper stuck to the meat, and a few fibers...not that bad, but I did have to trim a bunch of it up which meant wasted meat...I HATE that...
3) I patted them dry, but I didn't let them sit on a rack and dry with the fan like you suggested...that probably had a lot to do with the cardboard issue.
So, where do you get your filters? Wife was a WalMart, and I told her to get the ones with the metal on them, but she said she didn't see any...

Also, what do you use for your brine? If it's a super secret, I'll understand, but Alton Brown's has too much Worcestershire sauce for my taste, it's a bit sweet. id' rather have more spice.

Anyway, that was my first try, i'll get some better filters and try it again. I think the key is to make it in the garage in the winter with the cooler air rather than waiting until the meat is about ready for me to toss before getting off my lazy arse to make it...

Fire Me Boy!
07-06-2008, 07:53 PM
OK, so I finally got around to trying it this season. A few things:

1) I made it today...hot and humid out...not the best conditions.
2) my wife bought the filters, so they were the fiberglass kind. Since it was my first try, I figured what the hell. The result? A bunch of cardboard and paper stuck to the meat, and a few fibers...not that bad, but I did have to trim a bunch of it up which meant wasted meat...I HATE that...
3) I patted them dry, but I didn't let them sit on a rack and dry with the fan like you suggested...that probably had a lot to do with the cardboard issue.
So, where do you get your filters? Wife was a WalMart, and I told her to get the ones with the metal on them, but she said she didn't see any...

Also, what do you use for your brine? If it's a super secret, I'll understand, but Alton Brown's has too much Worcestershire sauce for my taste, it's a bit sweet. id' rather have more spice.

Anyway, that was my first try, i'll get some better filters and try it again. I think the key is to make it in the garage in the winter with the cooler air rather than waiting until the meat is about ready for me to toss before getting off my lazy arse to make it...

I got mine at either Lowe's or Home Depot, can't really remember. Also can check ACE. I use AB's recipe, but I leave out the honey and use a low-sodium soy sauce (his is too salty for my taste). You could always use more black pepper, add in some crushed red pepper, or if you really want some spicy add a few drops of Tobasco to the marinade.

InChiefsHell
01-18-2009, 11:25 AM
OK, so this year I went to Cabela's and got some High Mountain Jerky Cure and Seasoning, just to try it out. I also got a slicer and a grinder. I sliced the meat 1/4 inch thick, like the directions on the spice box said. It took almost 24 hours to dry out, with the fan setting on Medium. I had two filters used. I don't know if that was too thick or what, but the final result was less than spectacular. First of all the seasoning did penetrate the meat, but it was really bland, no balls whatsoever, so I'm thinking next time I'll add some cayanne pepper to it, just a little for some heat.

Also, I bought the cheap ass filters again, but this time I bought some cheap vinyl screen, like what you use on windows. Took care of the sticking issue, and I can hand wash those and use them over. Just a good tip there.

I'm going to go for it again today (I've got about 3 pounds of venison to work with, 2 lbs left now since I made the first batch yesterday.) For some reason, this seems harder than it needs to, I'm not sure what I'm doing wrong, but I'll keep at it. The biggest problem seems to be that it is drying un-evenly, so the edges are really crisp and the middle is still raw after 8-10 hours. Even this morning when I got up, some of the slices were still raw in the middle. It's a little frustrating...everyone else seems to have no problems with this method.

Oh well...try try again...

RJ
01-18-2009, 11:44 AM
is this a jerky-off?
sec


Circle-jerky.

xbarretx
01-18-2009, 12:02 PM
She likes Slim Jim's does she?

http://www.brixpicks.com/uploads/media/2007/dec3-9/slimjim.jpg OOOOHHHHHHHH YEAAAHH!!!!!!!