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A Little Different Approach to Jerky
At least it is for me.
Thanks to a little short effer who can bark here and bite waaaaaaaaaay out yonder I have a tender young buck to cut up in a few days. Right now he's cooling his heels in my garage fridge getting his bidness all ready for packaging.
For jerky, I'm going to use a cure process rather than just a marinade and drying at low temps. I'll still use a marinade after the meat is cured and then finish it in the dehydrator. I don't have a smoker I can do cold smoke in (needs to be about 150), so I'm debating finishing them off for maybe 30 minutes in a heavy smoke. Depends on the moisture level after the dehydrator.
Looking forward to butchering and packaging this deer. Its been a few years since I've done one myself.
BKB
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"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body.
But rather, to skid in broadside, thoroughly used up, totally worn out, and loudly proclaiming...WOW, What a Ride!"
Our Friend, Tony "Gator" Hunter 1953-2007