now im ready for jerky

[chris_h]

got my assortment of pellets yesterday for the amnps and a package of deer meat from the freezer to thaw out, cant wait

[barkonbutts]

Nice assortment of pellets there! Good luck!!

[Richtee]

Be sure to clean the meat well. Allow 24 hours for curing, just because

Depending on the hunks you have, remember cross muscle cuts will make "tenderer" jerky, while with the grain (traditional) will have some "jerk" to the eating process

[chris_h]

oh im grinding it and using the HiMountain jerky cure as Ive alwase done it. the ground meat jerky goes over the best, i still have a large bag of the whole muscle out in the freezer from last year that no one wants.
im just wondering how long it will take for the meat to fill up on the flavor of the wood,
trial and error but ill try small batches first i guess, after smoking onto into the dehydrators.
adding more flavor to it is going to be interesting.

[Richtee]

i still have a large bag of the whole muscle out in the freezer from last year that no one wants.

I'll take it. Try whole muscle "medallions" across grain. Trust me ;{)

[chris_h]

while with the grain (traditional) will have some "jerk" to the eating process

back in the day it wasn't really called jerky but "jerked meat" after the the method used to make it, the muscle from small game was pulled apart or jerked apart into the small and thinnest strips they could get so it wont go bad while the meat hung for sun drying, alot of that goes the cowboy that was on the go all the time and didnt drag a smoke house with him

[Richtee]

back in the day it wasn't really called jerky but "jerked meat" after the the method used to make it, the muscle from small game was pulled apart or jerked apart into the small and thinnest strips they could get so it wont go bad while the meat hung for sun drying, alot of that goes the cowboy that was on the go all the time and didnt drag a smoke house with him

Yeah... but it still requires a jerk to get a hunk off

[chris_h]

I'll take it. Try whole muscle "medallions" across grain. Trust me ;{)

ill half to see how much left over for experimenting on that


2.8 lb

[Capt Dan]

Yeah... but it still requires a jerk to get a hunk off

just one? or is it a group effort...............usually?

[Richtee]

just one? or is it a group effort...............usually?

I dunno Dan. Maybe you could look into this for us?

[chris_h]

the largest batch ive ever made was 2 30 gal tups a few years back and then i didnt ever want to see that much meat for jerky






grinding that much i had a blood problem so i had to drain that off so i laid it lay it out and let the blood drain off

[Richtee]

Should have used Natty cans...right 88?

[chris_h]

[Richtee]

88'll get it. Sorry... surprised he has not see this already.

[chris_h]

the hunter's blend came out last year or the year after that, but i mix the 2 together previous years i would add in the hickory blend cure but this year ill be adding that with the AMNPS.