Re: who's making jerkey
I make mine with ground Venison absolutely void of any fat (yuck). I gave up on the whole muscle method as it was to difficult to keep consistent thickness and drying was uneven, tougher too.
I have used a lot of recipes and prepacked mixes over the years. One of my favorites is from Eldon's called "Colorado Jerky Cure". It is not to salty, just the right amount of spices(pepper) and is fairly inexpensive. A $10 pack will mix with 25lbs of meat.
I shoot my ground meat out of a Cabala's jerky shooter using the round tip made for beef sticks. Ten hours later it's done, just right, not to dry or chewy and dried just right. Just made 10 lbs this past weekend. Almost gone, damn kids!
Last edited by steve4102; 11-14-2012 at 12:01 AM..