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Topic Starter |
MVP
Join Date: Sep 2005
Location: Verdigris Valley Campsite
Casino cash: $10004900
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Jerkey time...
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....
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#2 |
Banned
Join Date: Jun 2005
Location: your nightmares
Casino cash: $10004900
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Your mom jerks my beef
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#3 | |
Voodoo Chile
Join Date: Jan 2001
Location: At the crossroad
Casino cash: $-753143
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#4 | |
Banned
Join Date: Jun 2005
Location: your nightmares
Casino cash: $10004900
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Quote:
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. |
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#5 | |
Shoot the tube
Join Date: Oct 2003
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#6 |
The Freeze!
Join Date: Apr 2007
Location: Prosper, TX (DFW)
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__________________
p.s. - VonneMarie is ALL woman! ![]() |
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#8 | |
Ain't no relax!
Join Date: Sep 2005
Casino cash: $-1221081
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Quote:
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.....
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#9 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Quote:
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... link Last edited by Fire Me Boy!; 12-11-2006 at 06:06 PM.. |
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#10 | |
Kind of a mod
Join Date: Aug 2005
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Quote:
http://tinyurl.com/ba638 |
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#11 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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There's no cooking involved, and this stuff rules.
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#12 |
Will KC ever be better?
Join Date: Nov 2002
Location: Land of Red Dirt & Necks
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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 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.
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#13 |
MVP
Join Date: Sep 2005
Location: Springfield, MO
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Deer...Cayenne...
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#14 | |
Will KC ever be better?
Join Date: Nov 2002
Location: Land of Red Dirt & Necks
Casino cash: $9905087
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Quote:
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. ![]()
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#15 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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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. |
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