who's making jerkey - The Firearms Forum

wv hillbilly · 11-06-2012, 08:17 AM

or sausage or bologna.
since i dont hunt anymore i just go to the market and get 2 pounds of lean hamburger to make jerky
what is your favorite. strips of jerky or ground

carver · 11-06-2012, 08:23 AM

Post your recipe for hamberger jerky, Please. I stopped making jerky several years ago, it was getting to expensive! I have two dehydrators that I no longer use. If the hamberger recipe is cheap enough, I might go back to making it.

DixieLandMan · 11-06-2012, 08:44 AM

Here is one that I use. I add lemon juice to it as well as take out the ketchup (I don't like it). I also add what we call Dale's Sauce. It is high in sodium but I like it. I've used the oven method and dehydrator method and either works well with this. If you do use the oven, put a piece of aluminum foil on the bottom rack to catch any drippings.

• 1 pound boneless venison roast
• 4 tablespoons soy sauce
• 4 tablespoons Worcestershire sauce
• 2 tablespoons liquid smoke flavoring
• 1 tablespoon ketchup
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion salt
• 1/2 teaspoon salt
Directions
1. Slice meat into long strips, 1 inch wide and 1/8 inch thick. In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, pepper, garlic powder, onion salt and salt. Place meat in, and close bag. Refrigerate overnight. Knead occasionally, to evenly distribute marinade.
2. Preheat oven to 160 degrees F (70 degrees C). Place a pan on the bottom of oven to catch drips, or line with aluminum foil.
3. Place meat strips on a rack so that they do not touch each other, and dehydrate for 6 to 8 hours in the oven, or until desired consistency is achieved.

wv hillbilly · 11-06-2012, 08:51 AM

i use NESCO JERKEY SPICE that i buy from walmart for about $7-8.00 per box.
each box contains 6 packets of spice and 6 packets of cure, which is enough to make 6 pounds of jerkey
i buy the leanest burger i can , usually about 2.5 lbs.and mix 3 cure and 3 seasoning packs. i got 7 trays on the dehydrator
i have also used HI MoUNTAIN jerkey cure and seasoning. it makes 15 lbs of jerkey

hunter29180 · 11-06-2012, 11:13 AM

We make jerky, we have a slicer and either buy roasts on sale or use venison. We love the pepper cured or pepper and garlic . We buy the cures fron either Wally world, Cabela's or Sportsman Whse. we dehydrate with a 7 tray dehydrator.

the slicer gets worked out on a monthly basis as we buy bulk lunch meat and slice it to suit ourselves. and all sorts of veggies for dehydration too!

wv hillbilly · 11-06-2012, 11:48 AM

Quote:

Originally Posted by hunter29180

We make jerky, we have a slicer and either buy roasts on sale or use venison. We love the pepper cured or pepper and garlic . We buy the cures fron either Wally world, Cabela's or Sportsman Whse. we dehydrate with a 7 tray dehydrator.

the slicer gets worked out on a monthly basis as we buy bulk lunch meat and slice it to suit ourselves. and all sorts of veggies for dehydration too!

yep. i love dried fruit especially apples

hunter29180 · 11-06-2012, 02:42 PM

wife loves dried Roma apples sprinkled with cinnamon. same with peaches and pears!

we dry celery, onions, bannanas, fruit puree (for fruit roll ups, like leather) for the grankids, jerky, peppers (both hot and sweet), garlic just to name a few.

we are trying to learn to do potoes but havent got it down right yet.

we also can soups, chicken, beef, and of course veggies using a pressure canner.

RYANINMICHIGAN · 11-06-2012, 02:51 PM

My brothers and I make arounf 120lbs of summer sausage every Dec. Also brats, snack sticks, jerky, smoked fish. You name it been doing it our whole lives.

wv hillbilly · 11-09-2012, 08:05 AM

well the first batch didn't last long.
# 2 in the dehydrator this morning

V509 · 11-09-2012, 08:40 AM

I took the easy way out with my Elk and dropped it off at the local butcher shop (they have the best jerky in the area) This morning I picked up all of the meat in nice little packages!
Two big paper grocery bags of jerky

steve4102 · 11-13-2012, 10:58 PM

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!

Dog Soldier · 11-14-2012, 01:04 AM

Antelope jerked from the bone. Jerking the meat allows the connective tissue to pull away from the fat. The jerked meat is salted with sea salt and a heavy coating of black pepper and ground dried chilis and onion powder. The meat is hung in the sun and wind until dry. You can jerk a whole animal very fast. This will not work in humid regions.

steve4102 · 11-15-2012, 07:48 PM

This one.
http://www.eldonsausage.com/Eldon-s-...-p/ekc-409.htm

howlnmad · 11-16-2012, 09:24 AM

Quote:

Originally Posted by steve4102

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!

Steve,
Do you use casings or just out of the gun into sticks?

steve4102 · 11-16-2012, 05:18 PM

Quote:

Originally Posted by howlnmad

Steve,
Do you use casings or just out of the gun into sticks?

No casings for Jerkey, I just shoot the meat out onto the drying racks.

I used to use the tip that makes nice 1 inch wide flat jerkey strips, but I found the round tip makes for a more tender bite and is not as sensitive to over drying.

mjp28 · 11-16-2012, 06:45 PM

Quote:

Originally Posted by carver

Post your recipe for hamberger jerky, Please. I stopped making jerky several years ago, it was getting to expensive! I have two dehydrators that I no longer use. If the hamberger recipe is cheap enough, I might go back to making it.

Oh yeah, if you've bought good jerkey lately it is expensive!

Friends get me some when they're out in Amish country.
Last bag - "The Original (aren't they all original?) Uncle Mike's BEEF JERKY - original flavor.

I've bought some years back online from Ombertos.com .

11-06-2012, 08:17 AM	#1
wv hillbilly Advanced Senior Member Join Date: May 2012 Location: mountains of wv. Posts: 2,016	who's making jerkey or sausage or bologna. since i dont hunt anymore i just go to the market and get 2 pounds of lean hamburger to make jerky what is your favorite. strips of jerky or ground -->

11-06-2012, 08:23 AM	#2
carver TFF Moderator/Host Join Date: Jul 2008 Location: DAV, Deep in the Pineywoods of East Texas, just west of Shreveport, LA Contributor Posts: 11,245	Re: who's making jerkey Post your recipe for hamberger jerky, Please. I stopped making jerky several years ago, it was getting to expensive! I have two dehydrators that I no longer use. If the hamberger recipe is cheap enough, I might go back to making it. __________________ Y'all be safe now, ya hear! Lamentations Chapter 5: 1. Remember, O LORD, what is come upon us: consider, and behold our reproach. 2. Our inheritance is turned to strangers, our houses to aliens. 3. We are orphans and fatherless, our mothers [are] as widows. 5. Our necks [are] under persecution: we labour, [and] have no rest. 16. The crown is fallen [from] our head: woe unto us, that we have sinned! 21. Turn thou us unto thee, O LORD, and we shall be turned; renew our days as of old.

11-06-2012, 08:44 AM	#3
DixieLandMan Senior Member Join Date: Oct 2011 Location: Alabama Posts: 606	Re: who's making jerkey Here is one that I use. I add lemon juice to it as well as take out the ketchup (I don't like it). I also add what we call Dale's Sauce. It is high in sodium but I like it. I've used the oven method and dehydrator method and either works well with this. If you do use the oven, put a piece of aluminum foil on the bottom rack to catch any drippings. • 1 pound boneless venison roast • 4 tablespoons soy sauce • 4 tablespoons Worcestershire sauce • 2 tablespoons liquid smoke flavoring • 1 tablespoon ketchup • 1/4 teaspoon pepper • 1/4 teaspoon garlic powder • 1/4 teaspoon onion salt • 1/2 teaspoon salt Directions 1. Slice meat into long strips, 1 inch wide and 1/8 inch thick. In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, pepper, garlic powder, onion salt and salt. Place meat in, and close bag. Refrigerate overnight. Knead occasionally, to evenly distribute marinade. 2. Preheat oven to 160 degrees F (70 degrees C). Place a pan on the bottom of oven to catch drips, or line with aluminum foil. 3. Place meat strips on a rack so that they do not touch each other, and dehydrate for 6 to 8 hours in the oven, or until desired consistency is achieved.

11-06-2012, 08:51 AM	#4
wv hillbilly Advanced Senior Member Join Date: May 2012 Location: mountains of wv. Posts: 2,016	Re: who's making jerkey i use NESCO JERKEY SPICE that i buy from walmart for about $7-8.00 per box. each box contains 6 packets of spice and 6 packets of cure, which is enough to make 6 pounds of jerkey i buy the leanest burger i can , usually about 2.5 lbs.and mix 3 cure and 3 seasoning packs. i got 7 trays on the dehydrator i have also used HI MoUNTAIN jerkey cure and seasoning. it makes 15 lbs of jerkey

11-06-2012, 11:13 AM	#5
hunter29180 Advanced Senior Member Join Date: Jan 2011 Location: in a motorhome where ever we park! Contributor Posts: 1,627	Re: who's making jerkey We make jerky, we have a slicer and either buy roasts on sale or use venison. We love the pepper cured or pepper and garlic . We buy the cures fron either Wally world, Cabela's or Sportsman Whse. we dehydrate with a 7 tray dehydrator. the slicer gets worked out on a monthly basis as we buy bulk lunch meat and slice it to suit ourselves. and all sorts of veggies for dehydration too! __________________ As I get Older, I have come to understand why our Founding Fathers chose our countrys motto to be "IN GOD WE TRUST", somehow they knew in the future WE would come to the point that WE COULD NO LONGER TRUST THE ONES WHO RUN IT!

11-06-2012, 02:42 PM	#7
hunter29180 Advanced Senior Member Join Date: Jan 2011 Location: in a motorhome where ever we park! Contributor Posts: 1,627	Re: who's making jerkey wife loves dried Roma apples sprinkled with cinnamon. same with peaches and pears! we dry celery, onions, bannanas, fruit puree (for fruit roll ups, like leather) for the grankids, jerky, peppers (both hot and sweet), garlic just to name a few. we are trying to learn to do potoes but havent got it down right yet. we also can soups, chicken, beef, and of course veggies using a pressure canner. __________________ As I get Older, I have come to understand why our Founding Fathers chose our countrys motto to be "IN GOD WE TRUST", somehow they knew in the future WE would come to the point that WE COULD NO LONGER TRUST THE ONES WHO RUN IT!

11-06-2012, 02:51 PM	#8
RYANINMICHIGAN V.I.P. Member Join Date: Jan 2012 Posts: 223	Re: who's making jerkey My brothers and I make arounf 120lbs of summer sausage every Dec. Also brats, snack sticks, jerky, smoked fish. You name it been doing it our whole lives.

11-09-2012, 08:05 AM	#9
wv hillbilly Advanced Senior Member Join Date: May 2012 Location: mountains of wv. Posts: 2,016	Re: who's making jerkey well the first batch didn't last long. # 2 in the dehydrator this morning

11-09-2012, 08:40 AM	#10
V509 V.I.P. Member Join Date: Jun 2011 Location: Buckeye State Posts: 189	Re: who's making jerkey I took the easy way out with my Elk and dropped it off at the local butcher shop (they have the best jerky in the area) This morning I picked up all of the meat in nice little packages! Two big paper grocery bags of jerky

11-13-2012, 10:58 PM	#11
steve4102 Former Guest Join Date: Jan 2006 Location: Minnesota Contributor Posts: 2,760	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; 11-13-2012 at 11:01 PM..

11-14-2012, 01:04 AM	#12
Dog Soldier V.I.P. Member Join Date: Nov 2012 Location: The Great Desert Posts: 154	Re: who's making jerkey Antelope jerked from the bone. Jerking the meat allows the connective tissue to pull away from the fat. The jerked meat is salted with sea salt and a heavy coating of black pepper and ground dried chilis and onion powder. The meat is hung in the sun and wind until dry. You can jerk a whole animal very fast. This will not work in humid regions.

11-15-2012, 07:48 PM	#13
steve4102 Former Guest Join Date: Jan 2006 Location: Minnesota Contributor Posts: 2,760	Re: who's making jerkey This one. http://www.eldonsausage.com/Eldon-s-...-p/ekc-409.htm