I had decided to make some Venison Jerky and use ground venison that I mixed with Eastman Outdoors Whiskey Pepper.
For some reason that one caught my eye. ;D
I used 3lbs of venison and mixed the cure for 3lbs and seasoning for 5lbs water and 3ozs of my favorite whiskey.
(It said to do that on the directions, I promise!)
Then let it set over nite in the fridge.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Venison%20Jerky/103_0340.jpg)
Made 2 racks of the flat stuff.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Venison%20Jerky/103_0342.jpg)
3 racks of the round stuff.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Venison%20Jerky/103_0341.jpg)
And a rack of this.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Venison%20Jerky/103_0343.jpg)
Oh no, he broke down the 4th wall..
Here comes the flood of "Jerky Art".
Well alright CRG!!
Congrats on your first trip to Jerkyland. Can't wait to see how this turns out as I have 3 pounds of ground venison waiting for me to "jerkyize" it. Hopefully this weekend.
Jan wants me to cold smoke about 15 pounds of cheese this weekend too.
Let's see your jerky CRG!
KyNola
I used pecan and smoke for 1hr 20min on 160 and then put in the dehydrator.
I don't know how it will taste, it smells damn good.
I understand I am to watch for when it still bends.
Lookin gooood CRG
When you bend it you want to just start to see the meat show some cracks then pull out the racks and sit them on something so air can get around them. They will firm up as they cool.
Cant wait to see the finished jerky especially the rack of CRG!
Quote from: OU812 on December 16, 2009, 03:13:42 PM
Lookin gooood CRG
When you bend it you want to just start to see the meat show some cracks then pull out the racks and sit them on something so air can get around them. They will firm up as they cool.
Cant wait to see the finished jerky especially the rack of CRG!
CRG the Jerky! ;D
Looks great CRG, can,t wait to see the finished stuff. Thats the same cure kit I used on my last batch if jerky.I just spiced it up a little. I made 5lbs of it a week or so ago and its all gone. Time to make more, my wife and kids ate it all. It was some of the best I,ve made in a while. Next time I,ll try it with ground instead of sliced to see the differance. By the way in think you opened a new can of worms with the art work, I can only imagine whats going to come next. ;D
Quote from: classicrockgriller on December 16, 2009, 03:21:09 PM
Quote from: OU812 on December 16, 2009, 03:13:42 PM
Lookin gooood CRG
When you bend it you want to just start to see the meat show some cracks then pull out the racks and sit them on something so air can get around them. They will firm up as they cool.
Cant wait to see the finished jerky especially the rack of CRG!
CRG the Jerky! ;D
I bet when its done it will look just like the old man, stiff and wrinkly. ;D
Ok, after the air dry I put in a paper bag and can leave out of fridge for the nite?
Yep
Wheres the food porn?
Here's the CRG before it got jerked (straighten up the C
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Venison%20Jerky/103_0344.jpg)
Finished Jerk!
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Venison%20Jerky/103_0346.jpg)
Yep looks just like the old man. ;D
Looks like you did a bang up job there Sonny
Quote from: OU812 on December 16, 2009, 05:32:43 PM
Yep looks just like the old man. ;D
Geez and I thought we were friends.
I think he's gotta be if he recognizes it.
I had a lot of fun making it and it was easy to do with all the great info on this forum.
Thanks OU for the answers to a cpl questions I had.
Any time.
I made this jerky with a Hi mountain jerky master gun that came
with two tips and seasoning for 5lbs of jerky (which I haven't used
yet) and got it for $4 on a close out.
It's not the best, but it worked pretty good.
That looks awesome, CRG! Did you do any in the Bradley, or just the oven?
I've got a LEM Jerky kit+gun that I will break out on Sunday. (gotta go to the office Saturday to make up some hours, then the Mrs is traveling to Chicago for a couple days)
I'm thinking lean ground Turkey. Or should I add some fat to it? Would olive oil work?
Perhaps hit with 90 minutes of Pecan, then into my spanky new dehydrator..
Thoughts?
STC i smoked mine 80 minutes then into dehydrator.
This was very lean Venison, no fat.
Quote from: classicrockgriller on December 17, 2009, 06:07:44 AM
STC i smoked mine 80 minutes then into dehydrator.
This was very lean Venison, no fat.
How was the 1 hr 20 min smoke? Was it enough or just right?
Squirt.
I wouldnt add any fat to the turkey if your using dark meat, if your using white meat, freeze the skin and grind it through the fine plate then add to the ground white meat. The skin works better for me than the fat.
Quote from: OU812 on December 17, 2009, 06:25:51 AM
Quote from: classicrockgriller on December 17, 2009, 06:07:44 AM
STC i smoked mine 80 minutes then into dehydrator.
This was very lean Venison, no fat.
Squirt.
I wouldnt add any fat to the turkey if your using dark meat, if your using white meat, freeze the skin and grind it through the fine plate then add to the ground white meat. The skin works better for me than the fat.
Thanks CRG. 4 pucks - got it.
OU, this will be the store-bought turkey. I don't have time to grind.
They sell 99% lean, and 85-15. (which has some dark meat mixed in)
I think I'll go with the 85-15, and maybe jazz the mix up a bit.
OU was happy with results. Son took a bag to work with him this morn and sent some to other son. they are my taste testers.
I personally like a little more smoke. I'll hear what the hogs have to say today.
STC,
I did turkey jerky using the store bought extra lean ground turkey. You don't really need any additional fat in my opinion.
I used the exact recipe on Big John's jerky calculator except that I subbed teriyaki sauce for the straight soy sauce and added a bit of liquid smoke. Turned out really good.
Have fun and let us know how it goes!
CRG-congrats on your jerky. Looks like it turned out really well.
KyNola
Quote from: classicrockgriller on December 17, 2009, 06:31:28 AM
I personally like a little more smoke. I'll hear what the hogs have to say today.
Maybe I missed it but, what flav of smoke did you use?
Quote from: classicrockgriller on December 16, 2009, 01:51:13 PM
I used pecan and smoke for 1hr 20min on 160 and then put in the dehydrator.
I don't know how it will taste, it smells damn good.
I understand I am to watch for when it still bends.
Just like the Master instructed me to do. ;D
Then try Hickory or Mesquite next time, same amount, for more smoke flavor.
Quote from: OU812 on December 17, 2009, 07:34:24 AM
Then try Hickory or Mesquite next time, same amount, for more smoke flavor.
SIA just made some jerky and I ask how it tasted. He said he waits a cpl days before he eats his
cause the flavor increases.
I just tried a piece and it does taste better than yesterday and yesterday it was great.
It has MORE smoke flavor today than yesterday, so that may be just right on the amount of smoke.
Hope it last thru tomorrow so I can test it again. May have to hid some of it.
SIA gave you good advice. The smokiness becomes more pronounced after a day or two. Same thing happened with the party mix that I cold smoked. Tried it right out of the smoker and thought "ok, not so much smoke". Next day,"Hello Smoke!".
KyNola
Quote from: classicrockgriller on December 17, 2009, 07:42:32 AM
Hope it last thru tomorrow so I can test it again. May have to hid some of it.
You can send the rest to me and I will hold on to it so it can age a little. ;)
A couple of questions. First off what did you use to make the jerky? Was it by chance a Hi Mountain jerky gun? I have one and it makes the flat and the round. How did the round turn out? I have that attachment but never used it.
Raf, It was the Hi Mountain gun. Bought it on clearance in the fall for $4. What a deal.
The round ones are great. Think that is my sons favorite.
Quote from: classicrockgriller on December 17, 2009, 09:52:51 AM
Raf, It was the Hi Mountain gun. Bought it on clearance in the fall for $4. What a deal.
The round ones are great. Think that is my sons favorite.
What did the hogs have to say about the smoke, was it enough ?
They said they hated it but ate every bit I sent! ;D
I think I will have to make more.
Quote from: classicrockgriller on December 17, 2009, 02:09:07 PM
They said they hated it but ate every bit I sent! ;D
I think I will have to make more.
Good deal.
Think next time I will drink the fav whiskey while I make the jerky instead of adding it to it. ;D
Nice job on the jerky! That squish gun sure sounds easier than cutting up a hunk of meat with a knife!!