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Deer Jerky

3684 Views 12 Replies 9 Participants Last post by  Fly Guy, 
S
I got a food deydrator awhile back and I've been making jerky and other treats like mad! I've had great success using london broil for my jerky. I also have a great marinade recepie. (PM if interested) The recepie I use with the london broil has a very strong and smokey taste. I've decided to sacrifice some deer steaks and use them for jerky, but I dont want to use such a strong marinade. I'd like to still be able to taste the game flavor of the meat. Anyone have any good, mild tasing jerky marinade recepies??
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SouthPaw0180 said:
I got a food deydrator awhile back
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limbhnger10
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keystoneMAN 85
Woodywoodduck said:
SouthPaw0180 said:
I got a food deydrator awhile back
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Care to elaborate? You still on that binge that a dehydrator doesn't get the meat to a safe temp?
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keystoneMAN 85 said:
Woodywoodduck said:
SouthPaw0180 said:
I got a food deydrator awhile back
Click to expand...
Click to expand...
Care to elaborate? You still on that binge that a dehydrator doesn't get the meat to a safe temp?
Click to expand...
Isnt no binge.....KEEP Using them and keep using NO Sodium Nitrite, 1 day you will be
and wondering why...then a little lightbulb will go off in your head and you will then understand why you and others were warned!
145 degrees is NOT a SAFE Temp to make jerky or any other cured meats!!
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keystoneMAN 85
Woodywoodduck said:
keystoneMAN 85 said:
Woodywoodduck said:
SouthPaw0180 said:
I got a food deydrator awhile back
Click to expand...
Click to expand...
Care to elaborate? You still on that binge that a dehydrator doesn't get the meat to a safe temp?
Click to expand...
Isnt no binge.....KEEP Using them and keep using NO Sodium Nitrite, 1 day you will be
and wondering why...then a little lightbulb will go off in your head and you will then understand why you and others were warned!
145 degrees is NOT a SAFE Temp to make jerky or any other cured meats!!
Click to expand...
145 may not be safe - that's why we run them at 155-160. 20+ years of making jerky and no one has ever been sick, I think the track record proves itself.
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keystoneMAN 85 said:
Woodywoodduck said:
keystoneMAN 85 said:
Woodywoodduck said:
SouthPaw0180 said:
I got a food deydrator awhile back
Click to expand...
Click to expand...
Care to elaborate? You still on that binge that a dehydrator doesn't get the meat to a safe temp?
Click to expand...
Isnt no binge.....KEEP Using them and keep using NO Sodium Nitrite, 1 day you will be
and wondering why...then a little lightbulb will go off in your head and you will then understand why you and others were warned!
145 degrees is NOT a SAFE Temp to make jerky or any other cured meats!!
Click to expand...
145 may not be safe - that's why we run them at 155-160. 20+ years of making jerky and no one has ever been sick, I think the track record proves itself.
Click to expand...
You must have an old dehydrator?

Most newer Dehydrators only go to around 145-150...150 is STILL to LOW!

People who run out and buy the dehydrators to make jerky should do 1 of 2 things....

1- use their ovens, set on the lowest setting, normally WARM setting and crack the door to let the moisture escape

or
2- use the money they would have used for a Dehydrator and buy a GOOD Adjustable Electric Insulated Smoker!
MORE can then be done with the Electric Smoker...Much Much Much MORE
Jerky, Snack Sticks, Bologna, Dry Beef, Smoked Cheeses, Smoked Fish, ECT......
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TATERDAVID
i wonder if anyone bothered to get the recepie from the guy or if we are all gonna just ASSUME.
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WexfordBowhunter
I use:

Lowrey's Seasoned Salt
Garlic powder
Liquid Smoke
Worchestershire Sauce
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T
I've got a batch in the fridge right now. Hopefully I nail it again. The last batch I did with goose people raved that it was just like a slim jim. Well minus the grease.

I've never had a problem with making jerky in my dehydrator. Always use curing salt(which has NaNO3), and cook the snot out of it. Sure my jerky has the consistancy of charcoal brickets, but the only time I have to worry about getting sick is when I eat pounds of it at a time.
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Z
i usto use a deydrator and i used the oven before...i wouldent recomend either..if your not to lazy go get a cheep charocol smoker (electric or gas if your lazy) and get some REAL smoke i have persionally never seen liquid smoke put a beautiful smoke ring in my meat...my smoker dose
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WexfordBowhunter
You can also use your gas grill if you've got multiple burners. I just put the end burner on as low as it will go, cover the grilling surface will foil, hang my jerky from toothpicks off the upper rack, being sure not to put any directly above the lit burner, and prop the grill lid open by about an inch or so by laying a stick horizontally across the unlit corner of the grill. Works really well if you can keep the temp under 200 degrees (preferably under 150 degrees.) It's also much easier to regulate the heat with rather than using a charcoal smoker.
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Fly Guy
WexfordBowhunter said:
You can also use your gas grill if you've got multiple burners. I just put the end burner on as low as it will go, cover the grilling surface will foil, hang my jerky from toothpicks off the upper rack, being sure not to put any directly above the lit burner, and prop the grill lid open by about an inch or so by laying a stick horizontally across the unlit corner of the grill. Works really well if you can keep the temp under 200 degrees (preferably under 150 degrees.) It's also much easier to regulate the heat with rather than using a charcoal smoker.
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I do this during the middle of winter to help keep the grill from overheating. I just turn on one side and put the meat on the other. If you add chips you will get a nice smoke flavor. Using the grill this way provides radiant heat instead of direct heat like an oven. The only down side is you have to watch and flip the meat like a champ.
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