Jerkey Rookie

[Southern Sportsman]

I love deer jerkey (who doesnt) but have never really made it. I duck hunt a lot, and, with hunting buddies, I would probably eat all I want to make. Too expensive to pay a processor too make it. I'm wanting to get set up to make it myself. Other than a dehydrator, what do I need. Meat slicer? Do yall just freeze whole pieces of meat and thaw when you're ready to make it? Other suggestions for a jerkey rookie?

 

[Wrangler95]

It slices the best if it's just slightly frozen,I use my meat slicer

 

[WTM]

for jerky i butcher down to sub-primal cuts and freeze whole. my slicer will slice right out of the freezer which is kinda nice. then when i soak in flavorings it thaws and soaks up the flavorings quicker than trying to thaw a bit and then slice. before i bought some equipment i used an electric knif with a guide and sliced at 1/4" or so thick. i dont do ground jerky.

top round and bottom round with some lengthwise sliced backstraps is what i use mainly. i suppose the sirloin tip and the eye of round could be used as well.

my sausuage fixins are made from scratch but when it comes to jerky i use the packets of Hi-Country seasonings i get at rural king at a buck or two a pack for 3lbs of jerky per pack. they have different flavors and the original flavor taste like slim jims. i also add the appropriate amount of sodium nitrite as the packets do not have that included but Hi-Country also sells it seperately.(you dont have to use nitrite cure on any jerky as long as its dehydrated at the correct temp and stored in a freezer for any length of time.)

quick tip-after testing for doneness, put dried jerky in a bowl cover with a paper towel for a few hours. it will absorb just enough moisture back and will turn out the same texture as store bought jerky.

 

[TX300mag]

Slicer nice to have, but definitely not necessary. Same with a dehydrator.

I've tried a hundred different ways of making jerky, but simple whole muscle salt and pepper in post oak smoke is hard to beat. Many people don't cure whole muscle, but I usually use it since I get more nitrites from vegetables then I do on jerky. I would definitely cure chopped and formed (ground) jerky.

 

[WTM]

yeah, what people dont understand is that the amount of cure#1(sodium nitrite) thats goes into jerky is not the same amount that is in the finished product. from the time its goes into the marinade to the time its gets to 165 deg, the nitrite has broken down to about 10 percent of the original amount. an overnight marinade with cure#1 will kill any pathogen in the meat and will provide protection until the meat is fully dehydrated. also some recipes call for morton tender quick and you can not substitute the same amount with cure#1.

 

[tndeerman]

pm sent