Anyone Bleed Their Jerky?

[GratefulDave]

When I make my venison jerky, first off, I always use whole muscle. Secondly after I slice it I like to let is sit in a colander over night to let it bleed out. Kind of like aging a steak. I'm not totally certain it makes a difference but I was wondering if anyone else does this or what your thoughts are on the topic. Talk amongst yourselves....It's jerky talk. (Anyone get the "coffee talk" reference from Saturday Night Live Years back? I think it was Micheal Meyers). Let me know what you think.

Dave

You can't go back and you can't stand still. If the thunder don't get you then the lightning will.

[Richtee]

I have... only because I was making soo much at once I ran out of time to mix up the cure. And I din't really notice a difference, altho it stands to reason you may get a slightly faster dehydration time. But then again it sits in my curing brine 24 hours before smoking anyway.

[Gunslinger]

Not me. I like blood.

[Richtee]

Now THAT is ugly. Not the blood so much...

[GratefulDave]

he does look like kind've a Jerky.

Not me. I like blood.

You are a sick man Tom. And I like it.

Dave

[DDave]

Not me. I like blood.

Dave

[SMOKE FREAK]

That jerk looks like its been tenderized...sorta.

[Richtee]

That jerk looks like its been tenderized...sorta.

And probably NEEDED it eh!

[DINGLE]

Talk about a thread goin south...tee hee hee

[curious aardvark]

nope - but then again I tend to marinade everything at least overnight :-)