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  • Got a question about jerky

    Hi guys and gals well I have a question. My buddy just dropped me off a whole hind quarter of venison I'm woundering if I can use this for jerky and if so how do I do it I have never made jerky before HELLLLLP

  • #2
    Hey MacBrad. Got a picture? how lean is the stuff?
    New Braunfels Black Diamond
    18.5" WSM
    Weber Performer Deluxe Black
    18.5 Weber Kettle
    22.5 Weber Kettle
    Maverick ET732
    6, 8, 10 and 12' Lodge DO

    Smoked Meat Misfits: "the change it had to come. We knew it all along. We were liberated from the fold, that's all" - The Who.

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    • #3
      I will post one in a second

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      • #4
        ImageUploadedByTapatalk1362945183.905998.jpg

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        • #5
          One moment please....
          In God I trust- All others pay cash...
          Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
          Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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          • #6
            OK... see that line to right line? That's a major muscle. See the kind up and down one? With the little arrow attached... that's another muscle group UNDER the top one. Really... soak that in a light salt brine for a few hours..and you can almost take it apart by hand. Seperate the groups...clean off the silverskin/sinew.. and cut with grain for chewy jerky or across for more "friendly" one.

            DO NOT FORGET CURE.

            PS: Remove all fat/tallow.
            Attached Files
            In God I trust- All others pay cash...
            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
            Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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            • #7
              This may help. Ignore thread title.

              http://www.smoked-meat.com/forum/sho...55523#poststop
              In God I trust- All others pay cash...
              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
              Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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              • #8
                Originally posted by Richtee View Post
                OK... see that line to right line? That's a major muscle. See the kind up and down one? With the little arrow attached... that's another muscle group UNDER the top one. Really... soak that in a light salt brine for a few hours..and you can almost take it apart by hand. Seperate the groups...clean off the silverskin/sinew.. and cut with grain for chewy jerky or across for more "friendly" one.

                DO NOT FORGET CURE.

                PS: Remove all fat/tallow.
                That's awesome. I'd love to learn this stuff.....
                New Braunfels Black Diamond
                18.5" WSM
                Weber Performer Deluxe Black
                18.5 Weber Kettle
                22.5 Weber Kettle
                Maverick ET732
                6, 8, 10 and 12' Lodge DO

                Smoked Meat Misfits: "the change it had to come. We knew it all along. We were liberated from the fold, that's all" - The Who.

                sigpic

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                • #9
                  Brine the whole quarter? I'm sorry I've never done this

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                  • #10
                    Originally posted by mackbrad View Post
                    Brine the whole quarter? I'm sorry I've never done this
                    Don't apologize. I never done it either. 8 years ago I mean. I'll give ya 5 year's worth of advice. It was good at 5, then you get fancy. Sooo up to "fancy" point... see the post I referred ya to. Then we'll talk recipes.
                    In God I trust- All others pay cash...
                    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                    • #11
                      Thank you for all the info It's thawing right now :)

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                      • #12
                        Rich I'm going to cut it up tonight

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                        • #13
                          Personally I remove the different cuts of meat and you will have some very nice roasts that will make great jerky.
                          Propane Smoke Shack
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                          Great Outdoors Smoky Mountain
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                          • #14
                            It was my first time and last time cutting it up lol well I got this so far ImageUploadedByTapatalk1363033603.622981.jpg
                            Gonna let it freeze a little before I clean it up anymore ImageUploadedByTapatalk1363033643.791800.jpg

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                            • #15
                              Looks good. Let it semi freeze and it will slice up nice. I use a regular meat slicer and cut 1/4 - 5/16 thick. Can be done by hand also. for tackling the job.
                              Don..

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