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Some Bambi jerky...

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  • Some Bambi jerky...

    A friend that I used to work with brought me about 45# of venison to make him some jerky and burger. After slicing and trimming about 30#, I got 15# of 85/15 burger and 15# of 1/4" sliced for jerky.

    Here is the jerky out of the brine and draining over the sink.
    drain.jpg

    Here it is all racked up and dusted with ground garlic and some with black pepper.
    racked.jpg

    All tucked in the smoker ready for about 8 hours of pecan smoke.
    smokeer.jpg

    Here I have the burger all ground up ready for bagging while the smoker does it's thing
    ground.jpg

    And the finished product before bagging.
    finished.jpg

    I get to do the jerky thing all over again tomorrow with another 15# resting in the brine now.
    Don..

    2 of me best buds ever! R.I.P guys
    ______________________________
    sigpic

  • #2
    That looks like some great jerky, Don. I'd even have a burger for lunch made with the ground venison.
    sigpic
    Smoke Vault 24

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    • #3
      Thanks Bassman, I'll have another 50# to do in a couple more weeks. Jerky and summer sausage that time.
      Don..

      2 of me best buds ever! R.I.P guys
      ______________________________
      sigpic

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      • #4
        Couple of questions if you don't mind. What are you brining with and for how long? Also, at 8 hours of smoke you don't get any complaints of over smoked meat? Just curious. I can actually see that working. I think mine usually go for about 5 hours and I guess they aren't that smokey. Sounds killer though! I want some deer jerky!
        I rub it every chance I get!




        QUOTE = Meat Hunter

        Granted, all this is just in my head. Until I win the lotto, or my career as a stripper pays off, I'm forced to use the kitchen counter....

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        • #5
          Looks Excellent Merrell
          sigpic

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          • #6
            Originally posted by someAZdude View Post
            Couple of questions if you don't mind. What are you brining with and for how long? Also, at 8 hours of smoke you don't get any complaints of over smoked meat? Just curious. I can actually see that working. I think mine usually go for about 5 hours and I guess they aren't that smokey. Sounds killer though! I want some deer jerky!
            This is my basic brine recipe...
            BRINE RECIPE

            1/2 GAL SOY SAUCE ---> Kikkoman is best <$5.00 @ sam's club
            1/2 GAL WATER
            2/3 C BROWN SUGAR
            1/3 C TENDERQUICK
            2 TBS EACH GARLIC, ONION, BLACK PEPPER

            Sometimes I will sub some of the water for apple juice. The original recipe called for 2 cups red wine. I never have used wine.
            I will make this by the gallon and use what I need to cover whatever meat I am using. I brine for 36-48 hours in 36-40 degree fridge. Drain in colander or on one of my jerky racks for an hour. I always lay flat on racks instead of hang. After on rack I will dust with more garlic or black pepper or jalapeno or habenero powder for the heat lovers. Put in smoker for an hour with door cracked at 130*, then go 150* with smoke for 2 -3 hours and finish at 175 - 180 however many more hours till I am satisfied with the dryness. I feel laying it flat takes longer, but I don't get all the flavor dripping off all over the bottom and loosing that much flavor. Been doing it this way for 20+ years. I do try and keep the smoke light for the whole smoke and it is not over smoked. This last batch actually smoked for about 6 1/2 hours in my homegrown pellet smoker. Out of 15# of venison it will yield 6 - 7# finished. Beef will yield closer to 50%. Now that I have given the world my secret recipe, I'll be out of business. Really it pretty much came from the Luhr Jensen recipe book. Hope that answers yer questions. Enjoy.
            Last edited by merrell; 01-26-2012, 06:36 PM.
            Don..

            2 of me best buds ever! R.I.P guys
            ______________________________
            sigpic

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            • #7
              I do like me jerky but venison is a premium around here lately.. So No way I'm wasting it on jerky.. But I digress..

              I bet it was some goood chit too...
              Ken


              I Should Have Been Rich Instead Of Being So Good Looking

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              • #8
                when do you start adding your smoke in,soon as you add the jerky in or an hour or so later?
                i love to Smoke....Smoke meat that is..

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                • #9
                  Originally posted by megastevie View Post
                  when do you start adding your smoke in,soon as you add the jerky in or an hour or so later?
                  I have done it both ways. I think it helps to let it dry a little for the first hour and then smoke.
                  Don..

                  2 of me best buds ever! R.I.P guys
                  ______________________________
                  sigpic

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                  • #10
                    thanks.ive got a rack in tonight..and thats what i plan on doing about a hour of drying then a LIL smoke...maybe 1 hour of smoke a small pans worth..then just finish till dry..
                    i love to Smoke....Smoke meat that is..

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                    • #11
                      Keep after it. If it doesn't suit you, keep playing with it. We are here if we can answer any questions.
                      Don..

                      2 of me best buds ever! R.I.P guys
                      ______________________________
                      sigpic

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                      • #12
                        Hey Don, thanks for explaining and for posting your brine. I have little doubt that a personal touch still separates your jerky from the next. The little nuances often take the good to great
                        I haven't had any good venison jerky in decades. My buddy was supposed to be bringing me some elk to work with but I haven't heard from him. guess I'll have to give him a call.......
                        I rub it every chance I get!




                        QUOTE = Meat Hunter

                        Granted, all this is just in my head. Until I win the lotto, or my career as a stripper pays off, I'm forced to use the kitchen counter....

                        Comment


                        • #13
                          Originally posted by someAZdude View Post
                          Hey Don, thanks for explaining and for posting your brine. I have little doubt that a personal touch still separates your jerky from the next. The little nuances often take the good to great
                          I haven't had any good venison jerky in decades. My buddy was supposed to be bringing me some elk to work with but I haven't heard from him. guess I'll have to give him a call.......
                          I have used this same recipe / method on deer, elk, caribou, black bear, turkey, goose and pork loin. Worth tryin'
                          Don..

                          2 of me best buds ever! R.I.P guys
                          ______________________________
                          sigpic

                          Comment


                          • #14
                            Originally posted by megastevie View Post
                            thanks.ive got a rack in tonight..and thats what i plan on doing about a hour of drying then a LIL smoke...maybe 1 hour of smoke a small pans worth..then just finish till dry..
                            How did yours turn out there Megastevie???
                            Don..

                            2 of me best buds ever! R.I.P guys
                            ______________________________
                            sigpic

                            Comment


                            • #15
                              Originally posted by merrell View Post
                              How did yours turn out there Megastevie???
                              turned out exellent...let dry a lil over a hour..then lite smoke for 1 hour.then dried for 6 more..took a total of 8 hours.i think letting it dry a lil first is the way to go...thanks for your help
                              i love to Smoke....Smoke meat that is..

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