Leanest GB that can be used for jerky?

DTAggie · September 13, 2011, 08:56:20 PM

Now that is an old school dehydrator

pikeman_95 · September 13, 2011, 09:30:04 PM

Quote from: DTAggie on September 13, 2011, 08:56:20 PM
Now that is an old school dehydrator

Boy you said it. I would guess they are around 30 years old but they sure work well for finishing my jerky off. I can get 50 pounds of meat spread between the two dehydrators. That makes one nice pile of jerky. I want to do a batch using Greg's spicy sticks with some the same spice blend I tried on the meat sticks I did last. I used Soy Vay veri veri teriyaki to replace some of the salt. The sticks taste great but the jerky would be a more concentrated taste.

KC

mr5150 · September 14, 2011, 10:06:53 AM

Thanks Mr Walleye!!

That is what I'm use to seeing (Lean, Extra Lean) so by the looks of it Lean would be the best bet.

Jamie

Mr Walleye · September 14, 2011, 10:43:09 AM

Quote from: mr5150 on September 14, 2011, 10:06:53 AM
Thanks Mr Walleye!!

That is what I'm use to seeing (Lean, Extra Lean) so by the looks of it Lean would be the best bet.

Jamie

Those are the maximum fat contents, so they could be leaner. As an example, I get some ground beef directly from a large cattleman and it is extremely lean. In fact if you are browning it you need to add oil.

Mike

OU812 · September 14, 2011, 02:07:20 PM

Dont do much beef jerky but do lots of deer jerky,,,100% deer.

and like Kerby stated dont over cook them.

I go by the bend test, when the serface starts to crack when bent there done.

DTAggie · September 14, 2011, 06:53:46 PM

Quote from: OU812 on September 14, 2011, 02:07:20 PM
Dont do much beef jerky but do lots of deer jerky,,,100% deer.

and like Kerby stated dont over cook them.

I go by the bend test, when the serface starts to crack when bent there done.

and I know first hand just how good that deer jerky is Curt!

OU812 · September 14, 2011, 06:57:58 PM

Thanks David, that means allot.

pikeman_95 · September 14, 2011, 08:49:01 PM

OU812
I can not believe how much your picture of jerky looks like my finished product. Have you been in my freezer or what. We must have something in common. I also do the same bending test. It should tear but not snap. straight venison makes great jerky. When I open a pack at work it is gone in a flash. Making a batch using Greg's spicy mix with some soy vay veri veri teriyaki in place of some of the salt.

OU812 · September 14, 2011, 08:58:37 PM

Quote from: pikeman_95 on September 14, 2011, 08:49:01 PM
OU812
I can not believe how much your picture of jerky looks like my finished product. Have you been in my freezer or what. We must have something in common. I also do the same bending test. It should tear but not snap. straight venison makes great jerky. When I open a pack at work it is gone in a flash. Making a batch using Greg's spicy mix with some soy vay veri veri teriyaki in place of some of the salt.

You caught me. ;D

Been doin it like this for years.

Just being here in the middle of know were it dont get out.