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09-26-2013, 01:25 PM | #16 | |
Psycho Bag Of Squanch
Join Date: Sep 2001
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Quote:
No, wait...
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09-26-2013, 01:26 PM | #17 |
Caralho
Join Date: Sep 2011
Casino cash: $9631474
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I love venison. I'd assume it's similar but I feel that when making assumptions, I tend to err.
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09-26-2013, 01:28 PM | #18 |
Veteran
Join Date: Jan 2006
Location: Kansas City, MO
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I got some elk from my cousin a while back and made the steaks into jerky, it came out really good.
165 sounds about right to me you could probably a little higher or lower but stay in that ballpark and you'll be good. |
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09-26-2013, 01:29 PM | #19 |
It's Five O'Clock Somewhere
Join Date: Aug 2000
Location: Billings, Montana
Casino cash: $2139193647
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Now that would be one hell of a conversation piece!
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09-26-2013, 01:29 PM | #20 |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
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09-26-2013, 01:32 PM | #21 |
MVP
Join Date: Feb 2013
Casino cash: $1221116
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My brother tried this recipe from Alton Brown and it worked pretty well.
http://www.foodnetwork.com/recipes/a...ipe/index.html Marinated meat that is dehydrated between air conditioner filters using a box fan. |
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09-26-2013, 01:33 PM | #22 |
It's Five O'Clock Somewhere
Join Date: Aug 2000
Location: Billings, Montana
Casino cash: $2139193647
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Very close in the lean department.
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09-26-2013, 01:35 PM | #23 | |
It's Five O'Clock Somewhere
Join Date: Aug 2000
Location: Billings, Montana
Casino cash: $2139193647
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Quote:
How thick do you guys cut your strips?
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09-26-2013, 01:37 PM | #24 |
Caralho
Join Date: Sep 2011
Casino cash: $9631474
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Perhaps we can fly. All of us. How will we ever know unless we leap from some tall tower? No man ever truly knows what he can do unless he dares to leap. |
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09-26-2013, 01:38 PM | #25 |
Veteran
Join Date: Oct 2005
Location: Houston, TX
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My uncle makes great jerky, he just uses some black pepper, sometimes dips it in terriaki(sp?) and puts it in a convection oven on low with the door propped open until its dry.
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09-26-2013, 01:39 PM | #26 |
It's Five O'Clock Somewhere
Join Date: Aug 2000
Location: Billings, Montana
Casino cash: $2139193647
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I haven't tried to make jerky for 20 years and it was always dried in the oven. It turned out from bad to so-so back then. Now that I have been smoking meat for years, I'm fired up to roll with this recipe. This same guy also makes some out of this world sausage, that's next on the to do list.
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Adventure is dangerous....but monotony can kill you. |
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09-26-2013, 01:39 PM | #27 |
Psycho Bag Of Squanch
Join Date: Sep 2001
Casino cash: $9594244
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I have buddies in Iowa and Colorado that fill a tag each year and share jerky. It is the stuff.
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09-26-2013, 01:41 PM | #28 |
Caralho
Join Date: Sep 2011
Casino cash: $9631474
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I might have to look into this.
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Perhaps we can fly. All of us. How will we ever know unless we leap from some tall tower? No man ever truly knows what he can do unless he dares to leap. |
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09-26-2013, 01:47 PM | #29 |
BAMF
Join Date: Apr 2004
Location: Your Face
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I just can't justify making beef jerky. When I factor in the cost of good meat to make good jerky, I realize that I can't do it better or cheaper than the people that package it.
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09-26-2013, 01:48 PM | #30 |
BAMF
Join Date: Apr 2004
Location: Your Face
Casino cash: $9998710
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Yeah I've reached the point where I have my entire deer processed. Jerky, sticks, and summer suasage.
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