deer jerky

[chris_h]

finally had time to make deer jerky this week, started last weekend trimming and cutting the meat down, 12lbs of the best cuts went to whole muscle jerky and the rest went to ground meat, 30lbs of meat in all.
the winds really picked up so i couldn't use the smoker so first all the meat got a overnight soak in a bath of water and liquid smoke.
spiced up the whole muscle meat first then ground the rest and mixed it in a LEM 17lb mixer (that mixer is a life saver too) then a 12 hour sit and the next night i started drying it all. i use a 2 lb jerky cannon for the ground meat tho i have a 5 lb stuffer with a jerky attachment for larger batches.

[Texas-Hunter]

I do love me some vinny jerky but venison is a premium here this year..

[nickelmore]

Looks great, you must have sent the wind this way.

[SmokinOutBack]

Nicely done Sir. Looks fabulous.

[chris_h]

Looks great, you must have sent the wind this way.

those winds were pretty bad wernt they? BTW im missing a few items from my yard if you see them could you mail them back? LOL

[chris_h]

for the spices ive used Hi-mountian brand for almost 15yrs now, ive tried other brands but alwase go back to this brand as being better. i do add 1 tsp MSG to every 3lb of meat and then i can add alittle extra cracked black pepper for more bite to it, if i want a blistering heat ill take 1/4 tsp or less of "Da Bomb ground zero" hot sauce to 2 tbs water and drip onto the meat while im mixing it with the spices.

[TATONKA3A2]

Looks great Chris!!

Have you tried the Cracked Black Pepper & Garlic or the Sweet & Spicy seasoning from them? It is excellent as well!!

[chris_h]

the sweet & spicy is good but i havent seen the pepper and garlic yet at the store i buy it from, i go to fairway and i had to beg them for 2 yrs to stock it and now they cant keep the shelf stocked this time of year.



well this should last a week maby more

[Charcoal Man]

Great looking jerky!! Thanks for the share!

[minnbill]

Nice jobgood looking stuff