Made two 5 pound batches of jerky rounds to take to Iowa, one is smoking gun with Cajun sauce for spice and the other one is teriyaki with chipotle mustard fusion and some dried orange peel.
All stuffed up and ready for the freezer
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20140720-01320_zpseb84ba01.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20140720-01320_zpseb84ba01.jpg.html)
All done and bagged up 2 bags of each batch vacuum sealed with 30 pucks in each bag, along with a few extra's for me to munch on before the trip.
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20140721-01321_zpsa5234abe.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20140721-01321_zpsa5234abe.jpg.html)
Gonna have to get with you guys on this mine never seem to turn out that good
That jerky looks great
Hi Saber,
Would you mind sharing your process for these rounds? I am especially curious as to how you know when it is done?
I have some venison in the freezer I would like to use and try your method
....thanks
I follow Ragweed's method that he showed me, I mix the ground meat, marinade and cure in a bowl. Cover and refrigerate overnight, then I stuff in 2 1/2" casings. After the casings dry for a few minutes I put them in the deep freeze and rotate them every so often until they are frozen all the way around but not frozen solid. At this point you can cut them to 1/8"-1/4" wafers with a knife or your meat slicer, then remove the casings and lay them out on either your Bradley racks or dehydrator racks whichever your going to use. I use my dehydrator for these, as for when they are done I look for them to be flexible but not break and as they get closer I tear one open and look to see how dry it is inside. I usually have some thinner ones that start to finish early so I can get an idea of how the thicker ones are coming. I also squeeze them when I rotate the racks and when they don't have much give they are usually pretty close it not already done. Joe can give you a better idea of how long he does his and if I'm doing anything the hard way.
Iam not big on jerky but the Cajun one sounds good
Seemore
Quote from: seemore on July 23, 2014, 04:18:35 PM
Iam not big on jerky but the Cajun one sounds good
Seemore
Better watch him Saber or a whole bag will end up missing at the smokeout! LOL
Quote from: Tenpoint5 on July 23, 2014, 06:38:07 PM
Quote from: seemore on July 23, 2014, 04:18:35 PM
Iam not big on jerky but the Cajun one sounds good
Seemore
Better watch him Saber or a whole bag will end up missing at the smokeout! LOL
I kind of figured as much....lol
They both look and sound great. :)
Quote from: Saber 4 on July 23, 2014, 08:25:36 AM
I follow Ragweed's method that he showed me, I mix the ground meat, marinade and cure in a bowl. Cover and refrigerate overnight, then I stuff in 2 1/2" casings. After the casings dry for a few minutes I put them in the deep freeze and rotate them every so often until they are frozen all the way around but not frozen solid. At this point you can cut them to 1/8"-1/4" wafers with a knife or your meat slicer, then remove the casings and lay them out on either your Bradley racks or dehydrator racks whichever your going to use. I use my dehydrator for these, as for when they are done I look for them to be flexible but not break and as they get closer I tear one open and look to see how dry it is inside. I usually have some thinner ones that start to finish early so I can get an idea of how the thicker ones are coming. I also squeeze them when I rotate the racks and when they don't have much give they are usually pretty close it not already done. Joe can give you a better idea of how long he does his and if I'm doing anything the hard way.
You've got it nailed, Robert. Just to add: I have two, five rack, cheap little Nesco dehydrators. I split a 5 lb batch of wafers between the two. I usually get ~50-55 wafers per 5 lbs deer. It takes about 6 hrs 'til they're dry. Both dehydrators run right at 150* F. Bend but don't break, they're done. My yield is never 50%. Usually 45-47, my best being 49%. That's why jerky is $25.00/lb in the store!!
Wait till you see my new toy at the Smoke Out Joe!
Thanks Joe, I tried to do your Dad's method justice.
Chris, I can't wait to see the new monster.
Quote from: Tenpoint5 on July 24, 2014, 06:21:36 PM
Wait till you see my new toy at the Smoke Out Joe!
Can't wait. Should I bring something to "dehydrate"? ;) ;)
Quote from: ragweed on July 25, 2014, 08:32:32 AM
Quote from: Tenpoint5 on July 24, 2014, 06:21:36 PM
Wait till you see my new toy at the Smoke Out Joe!
Can't wait. Should I bring something to "dehydrate"? ;) ;)
If you would like to! It has more than enough room in it!