Post by: jrebel on December 02, 2012, 08:08:28 PM
First: Raw meat
I use deer, elk and beef. It is important to use lean meat that has all fat, tendon, or connective tissue trimmed off. If the fat is left on it will leave a film in your mouth and make the finished product not near as good. Tendon and connective tissue will make your jerky really difficult to chew / eat.
I use a jerky slicer to cut my meat. With the jerky slicer I will cut my raw meat into slabs 1 to 1 1/4" thick by 4" wide and as long as possible. If you are not using a jerky slicer then you need to cut your meat approximately 1/8 to 1/4" thick. usually slab jerky is thinner and strips of jerky is thicker. If I were going to error, I would error on thinner slices rather than thicker. If you plan on making lots of jerky....buy a jerky slicer, it will save you tons of time.
When you are slicing your jerky it is way easier if the meat is really cold, almost frozen. Take your raw meat and place it in the freezer for 2-4 hours before slicing. It will allow for more consistant cuts, which in turn will allow all the jerky to cook more evenly.
Attached to this post is my Raw meat after I took it out of the freezer, my jerky slicer and the meat as it is being sliced.
Post by: jrebel on December 02, 2012, 08:35:21 PM
I use a product by Hi Mountain Seasoning. They make some of the best jerky and sausage flavors ever. My two favorite jerky seasoning are; 1. Sweet and spicy 2. Smokey BBQ. They also make a powder smoke that I will be using for the first time on this batch of jerky. It gets great reviews and smells wonderful (update on taste to come in a few days).
You can use whatever you want to season your meat. It can be prepackaged like Hi Mountains or you can use what you have in the cupboard. I like the pre packaged because the flavors have been perfected and it is consistant. Once you find one you like you can replicate the recipe every time.
Now, just a suggestion for any prepackaged seasoning....use less meat that they say the package will season. For instance. I will use the entire package of seasoning (Hi Mountain Seasoning) on 10 lbs of meat. It says it will season 15 lbs of meat but I find that is not the case for my liking. This has held true for Cabela's seasonings as well. :twocents:
I buy my seasoning locally in Wenatchee at two different retailers. You can also order it on line.
So; your meat is cut and the seasoning is picked out. Mix the seasoning with your meat and stir (I use my hands) until you cannot stir anymore. Make sure you get all the meat covered by the seasoning. Cover with saran wrap and place in the refrigerator. It is a must to let this meat sit and soak in all that goodness for at least 24 hours and up to 48 hours. During this time I will stir the meat a couple more times to ensure complete coverage.
Post by: jrebel on December 02, 2012, 08:38:50 PM
Feel free to ask question before then....
Thanks
Johnny
Post by: Kc_Kracker on December 02, 2012, 08:39:54 PM
Post by: deerhunter_98520 on December 02, 2012, 10:03:53 PM
Post by: Cap.Silver on December 02, 2012, 10:15:48 PM
Post by: carpsniperg2 on December 02, 2012, 10:57:39 PM
Post by: huntingfool7 on December 03, 2012, 07:04:10 AM
Post by: jrebel on December 04, 2012, 08:19:02 AM
I use a commercial wrack system that I bought at Cabelas. It comes with three levels and for an additional fee you can buy a set of two more. Three seems to fit in my oven well so I will just stay with that. These racks have a non stick coating so it is not necessary to use Pam, oil, etc. Just lay the meat on the wracks and leave a little bit of room between each piece so they dry evenly.
I set my oven at 170 (lowest it will go). I would not go less than 150 (I think most ovens will not go below 150 anyways.
Place the jerky in the oven and leave it alone. I will check my jerky at the 4 hour mark (knowing it is not going to be done), so I can judge when to check it next. Usually I will check it every hour from then on till it is done. The next post will be the jerky as I check it and test for doneness.
Post by: kckrawler on December 04, 2012, 08:27:08 AM
One question, does it make a difference to cut the jerky with or against the grain?
Post by: jrebel on December 04, 2012, 09:07:05 AM
Man, thanks for this writeup :tup: I've got 2 deer that I'm going to try making into jerky this year.
One question, does it make a difference to cut the jerky with or against the grain?
For the most part I don't think it matters. Beings that I use the manual jerky slicer I cut my meat whatever way will give me the longest slices of meat (just makes everything easier). I have cut it both ways and both are easy to eat and turn out great. I also take into account how to utilize each chunk of meat so that I have very little waist.
Post by: jrebel on December 04, 2012, 09:15:10 AM
For some reason I can't controll my salivary glands and have already wet down two shirts with uncontrolled drool. Guess I am going to have to put a bib :drool: :drool: :drool: :drool: :drool:
Post by: iRem on December 04, 2012, 10:17:18 AM
Post by: deerhunter_98520 on December 04, 2012, 04:01:47 PM
Post by: jrebel on December 04, 2012, 04:16:54 PM
As you look at the pictures pay close attention to the fracture point when the jerky is bent. If it does not fracture it is underdone, if it breaks completely in half it is overdone If it fractures without breaking in half it is perfect. When you do the fracture test you should be using room temperature jerky (take a piece out of the oven and let it rest for 5 minutes before doing the fracture test).
Note: Each piece of jerky will have thinner and thicker parts. Pick a medium piece to try the fracture test.
Picture #1 is of the jerky at the 4 hour mark. Note the color, it is still pink / red on the underbelly and it bends very easily. Definitely not done.
Picture #2 is of the perfect fracture. Note it did not flex to a 90 degree without fracture and it also did not break in half...perfect!!
Picture #3 illustrates that is is perfectly OK to eat the jerky while it is cooking. When you take a piece out of the oven to fracture test it....I highly rec comend you do not place back in the oven if underdone. Instead just eat it and test for flavor...Ymmmm!!
Picture #4 is the pile of final product. notice the dark brown to blackish color the jerky has. This is good and red / pink is bad.
Post by: jrebel on December 04, 2012, 04:20:52 PM
Im gonna have to get me one of them racks
They are actually pretty cheap and well worth the money. The slicer is a little more expensive, but again well worth the money.
Post by: jrebel on December 04, 2012, 04:26:05 PM
If I were making a whole batch spicy I would add the spice to the marinade. I find that if it sits in the marinade for 24 to 48 hours it really infuses the spice and flavor.
Post by: jrebel on December 04, 2012, 04:42:53 PM
http://www.cabelas.com/product/Cabelas-3-Tier-Oven-Jerky-Tray/733820.uts?Ntk=AllProducts&searchPath=%2Fcatalog%2Fsearch.cmd%3Fform_state%3DsearchForm%26N%3D0%26fsch%3Dtrue%26Ntk%3DAllProducts%26Ntt%3Djerky%2Bracks%26WTz_l%3DHeader&Ntt=jerky+racks&WTz_l=Header (http://www.cabelas.com/product/Cabelas-3-Tier-Oven-Jerky-Tray/733820.uts?Ntk=AllProducts&searchPath=%2Fcatalog%2Fsearch.cmd%3Fform_state%3DsearchForm%26N%3D0%26fsch%3Dtrue%26Ntk%3DAllProducts%26Ntt%3Djerky%2Bracks%26WTz_l%3DHeader&Ntt=jerky+racks&WTz_l=Header)
Jerky slicer link
http://www.cabelas.com/product/Cabelas-Manual-Jerky-Slicer/716032.uts?Ntk=AllProducts&searchPath=%2Fcatalog%2Fsearch.cmd%3Fform_state%3DsearchForm%26N%3D0%26fsch%3Dtrue%26Ntk%3DAllProducts%26Ntt%3Djerky%2Bslicer%26WTz_l%3DHeader&Ntt=jerky+slicer&WTz_l=Header (http://www.cabelas.com/product/Cabelas-Manual-Jerky-Slicer/716032.uts?Ntk=AllProducts&searchPath=%2Fcatalog%2Fsearch.cmd%3Fform_state%3DsearchForm%26N%3D0%26fsch%3Dtrue%26Ntk%3DAllProducts%26Ntt%3Djerky%2Bslicer%26WTz_l%3DHeader&Ntt=jerky+slicer&WTz_l=Header)
Cheaper Jerky Slicer (same thing just the one legged version)
http://www.eders.com/product.php?productid=170105&gclid=CNrWnvaDgrQCFSXZQgodgRQAJA (http://www.eders.com/product.php?productid=170105&gclid=CNrWnvaDgrQCFSXZQgodgRQAJA)
Post by: C-Money on December 04, 2012, 05:12:04 PM
Post by: carpsniperg2 on December 04, 2012, 05:14:49 PM
Post by: Encore 280 on December 04, 2012, 05:19:25 PM
Post by: carpsniperg2 on December 04, 2012, 05:22:14 PM
Post by: jrebel on December 05, 2012, 09:35:09 PM
Post by: deerhunter_98520 on December 06, 2012, 05:36:33 AM
Just got Cabelas Christmas magazine and the Jerky slicer is on sale for $109....Great deal and I highly reccomend it.
I was just looking at that...very tempting
Post by: GigPig on December 17, 2012, 05:58:53 PM
Post by: huntergreg on December 17, 2012, 06:08:32 PM
http://www.cabelas.com/product/Cabelas-Manual-Jerky-Slicer/716032.uts?Ntk=AllProducts&searchPath=%2Fcatalog%2Fsearch.cmd%3Fform_state%3DsearchForm%26N%3D0%26fsch%3Dtrue%26Ntk%3DAllProducts%26Ntt%3Djerky%2Bslicer%26WTz_l%3DHeader&Ntt=jerky+slicer&WTz_l=Header (http://www.cabelas.com/product/Cabelas-Manual-Jerky-Slicer/716032.uts?Ntk=AllProducts&searchPath=%2Fcatalog%2Fsearch.cmd%3Fform_state%3DsearchForm%26N%3D0%26fsch%3Dtrue%26Ntk%3DAllProducts%26Ntt%3Djerky%2Bslicer%26WTz_l%3DHeader&Ntt=jerky+slicer&WTz_l=Header)
Post by: jrebel on December 17, 2012, 07:49:55 PM
http://www.cabelas.com/product/Cabelas-3-Tier-Oven-Jerky-Tray/733820.uts?destination=%2Fcatalog%2Fproduct.jsp%3FproductId%3D716032&categoryIds=104798880%7C104723280%7C104407380%7C&WTz_l=RI%3BIK-519267 (http://www.cabelas.com/product/Cabelas-3-Tier-Oven-Jerky-Tray/733820.uts?destination=%2Fcatalog%2Fproduct.jsp%3FproductId%3D716032&categoryIds=104798880%7C104723280%7C104407380%7C&WTz_l=RI%3BIK-519267)
Post by: nw_bowhunter on December 17, 2012, 08:06:52 PM
BTW you jerky looks good!
Post by: jrebel on December 17, 2012, 08:12:37 PM
2. Make sure it is long enough to feed through while still holding onto the top. Dont' just through hunks of meat down the tube, so to speak.
3. MOST IMPORTANT Make sure your rakers are palced correctly. If your rakers are not in correctly or not in at all it will just circulate the meat and make hamburger of it.
I have done approx 50 lbs of jerky so far and have had very few problems. The problems I have had are due to the above. One day I was in a hurry and left the rakers out and it was a nightmare until I figured out I was a moron. :bash: :bash: :bash:
Hope this helps
Johnny
Post by: nw_bowhunter on December 17, 2012, 08:54:46 PM
And I think I need longer meat. Do you do the meat when its slightly frozed or thawaed?
Post by: jrebel on December 17, 2012, 08:58:44 PM
Post by: Kc_Kracker on December 17, 2012, 09:55:39 PM
And I think I need longer meat.
i think i found a new sig line :chuckle: :chuckle:
Post by: Fishmasterdan on December 30, 2012, 08:15:25 AM
Well this batch took exactly 8 hours. Kinda interesting how some will take 8 hours and some will take 6 hours....very, very seldom will they ever need more than 8 hours (at least that is my experience). If I were to error on the side of over done vs underdone, I would error on the side of underdone. I personally don't care for jerky that is too dry.
As you look at the pictures pay close attention to the fracture point when the jerky is bent. If it does not fracture it is underdone, if it breaks completely in half it is overdone If it fractures without breaking in half it is perfect. When you do the fracture test you should be using room temperature jerky (take a piece out of the oven and let it rest for 5 minutes before doing the fracture test).
Note: Each piece of jerky will have thinner and thicker parts. Pick a medium piece to try the fracture test.
Picture #1 is of the jerky at the 4 hour mark. Note the color, it is still pink / red on the underbelly and it bends very easily. Definitely not done.
Picture #2 is of the perfect fracture. Note it did not flex to a 90 degree without fracture and it also did not break in half...perfect!!
Picture #3 illustrates that is is perfectly OK to eat the jerky while it is cooking. When you take a piece out of the oven to fracture test it....I highly rec comend you do not place back in the oven if underdone. Instead just eat it and test for flavor...Ymmmm!!
Picture #4 is the pile of final product. notice the dark brown to blackish color the jerky has. This is good and red / pink is bad.
I like my jerky (for me to eat) to come out at pic # 2 or pic #1. I like my jerky a little more tender. I like to take some out at pic #1 and package " tasty nuggets" to by eaten within the first month. I take some out at Pic 2 label these at jerky for people with "not so good teeth". And finally pic #3 for pack backing and long term storage.
Post by: unluckyjohn on January 15, 2013, 10:28:18 PM
Post by: KopperBuck on January 16, 2013, 03:18:48 PM
Nice write up.
Post by: unluckyjohn on January 20, 2013, 06:36:17 PM
Post by: jrebel on January 20, 2013, 07:30:36 PM
So my first batch was a lot of fun.... too salty!! but still very good! I used the original and it turned out salty, what package did I mix too much of? :brew:
Did you use the High Mountain Original?
The little package that has the pink salt....I typically will only use half of this and sometimes none. I have never had the original so it may just be salty to begin with.
Johnny
Post by: unluckyjohn on January 20, 2013, 08:05:19 PM
Post by: jrebel on January 20, 2013, 08:17:05 PM
Keep us posted on the next batch....I am really curious about the original flavor. If it salty though I will stay clear of it. My next flavor will be garlic pepper. :drool: :drool: :drool:
Johnny
Post by: unluckyjohn on January 20, 2013, 08:37:05 PM
Post by: Hawgdawg on January 20, 2013, 08:45:43 PM
So my first batch was a lot of fun.... too salty!! but still very good! I used the original and it turned out salty, what package did I mix too much of? :brew:
Did you use the High Mountain Original?
The little package that has the pink salt....I typically will only use half of this and sometimes none. I have never had the original so it may just be salty to begin with.
Johnny
That little package with the pick salt will keep you from killing someone or yourself!
Post by: unluckyjohn on January 20, 2013, 09:21:08 PM
Post by: jrebel on January 20, 2013, 10:18:50 PM
So my first batch was a lot of fun.... too salty!! but still very good! I used the original and it turned out salty, what package did I mix too much of? :brew:
Did you use the High Mountain Original?
The little package that has the pink salt....I typically will only use half of this and sometimes none. I have never had the original so it may just be salty to begin with.
Johnny
That little package with the pick salt will keep you from killing someone or yourself!
Nonsense. It is nothing more than a preservative. If your meat is cooked fully it will stay for a long time if kept in the correct temperature (refrigerator / freezer). When our ancesters smoked meat then did not use a preservative......It clearly states on the package that it is not necessary to be used. If you choose to use it you can leave the meat on the counter for a year and then eat it (kinda like oboy oberto......Yuck / Barf).
If you are going to make accusations such as "killing someone or yourself" you should back it with documentation.
In this case you are wrong my friend. :tup:
Post by: unluckyjohn on January 20, 2013, 10:48:13 PM
Post by: jrebel on January 20, 2013, 10:53:43 PM
Post by: KopperBuck on January 20, 2013, 10:59:46 PM
As far as the salt, you may have overdone the seasoning. For your first batch try something small. It's easy enough to run a calculation based on the directions to run a smaller batch.
If I remember correctly Country runs a wet brine vs a dry brine with mountain. I prefer the dry as it's easier for me to control the seasoning application. Strictly my opinion.
Post by: KopperBuck on January 20, 2013, 11:04:05 PM
Post by: quadrafire on January 26, 2013, 05:14:48 PM
Do use convection in the oven, and is the door open or closed??
Post by: jrebel on January 26, 2013, 06:07:13 PM
Post by: jrebel on February 03, 2013, 03:46:18 PM
It is a first for both bear and garlic pepper....hope it turns out good. I will report back in a few days.
Post by: jrebel on February 04, 2013, 09:02:51 PM
I just cut up 5lbs of bear....and it is marinating in a new seasoning (garlic pepper). I will be cooking it tomorrow night or Tuesday morning.
It is a first for both bear and garlic pepper....hope it turns out good. I will report back in a few days.
Seriously....the best jerky to date. The garlic pepper is my favorite flavor hands down. It says it will make 16 lbs....I mixed half the pack with 5 lbs of meat and it is amazing. Love it!! :tup: :tup:
Post by: SquirrelHunter on February 07, 2013, 10:22:40 AM
Post by: sirmissalot on February 07, 2013, 10:33:53 AM
I just cut up 5lbs of bear....and it is marinating in a new seasoning (garlic pepper). I will be cooking it tomorrow night or Tuesday morning.
It is a first for both bear and garlic pepper....hope it turns out good. I will report back in a few days.
Seriously....the best jerky to date. The garlic pepper is my favorite flavor hands down. It says it will make 16 lbs....I mixed half the pack with 5 lbs of meat and it is amazing. Love it!! :tup: :tup:
I've noticed concentrating the seasoning is important as well. I'll have to try that garlic pepper next :tup:
Post by: JLS on February 07, 2013, 10:41:32 AM
Cracked pepper and garlic is my basic mix, but I've used many....
I tried the Bourbon mix and didn't really care for it. The cracked pepper & garlic is very good. I've used it on geese.
Post by: jrebel on February 07, 2013, 02:23:07 PM
Post by: JLS on February 07, 2013, 02:33:59 PM
Goose breasts make excellent jerky, they're kind of tailor made for it in that you can easily slice them up thin with the grain and there is almost no fat to trim off. I have found that if you over dry it you'll notice a little gamey flavor to it.
On a complete thread jack, goose breasts also make very good chili by dicing them up into cubes and cooking in the crock pot.
Post by: Worldhunter on February 23, 2013, 08:31:28 AM
Post by: WCTaxidermy on February 23, 2013, 09:57:14 AM
Post by: jrebel on February 23, 2013, 10:51:27 AM
How int he heck did I miss this Thread!!!! :bash: jrebel great job. I have been cutting my jerky by hand for years, and I am going to buy me one of those jerky cutters. I have seen them in Cabela's but never paid any attention to it until I read your post. Has it held up good for you so far? John
I processed approx 70 lbs of jerky and it is still going strong. I will probably buy a new set of blades this year just so I have them when the others get too dull to process the meat cleanly.
If you watch carfully Cabela's will have sales where the slicer is almost 40% off. That is a great deal.
I cannot emphasize enough.....MAKE SURE YOU PUT THE RAKERS IN PROPERLY.... otherwise you will hate the slicer. Read this post and the instructions if you haven't, it will save you some frustrations.
Johnny
Post by: kentrek on February 23, 2013, 11:37:49 AM
How int he heck did I miss this Thread!!!! :bash: jrebel great job. I have been cutting my jerky by hand for years, and I am going to buy me one of those jerky cutters. I have seen them in Cabela's but never paid any attention to it until I read your post. Has it held up good for you so far? John
I processed approx 70 lbs of jerky and it is still going strong. I will probably buy a new set of blades this year just so I have them when the others get too dull to process the meat cleanly.
If you watch carfully Cabela's will have sales where the slicer is almost 40% off. That is a great deal.
I cannot emphasize enough.....MAKE SURE YOU PUT THE RAKERS IN PROPERLY.... otherwise you will hate the slicer. Read this post and the instructions if you haven't, it will save you some frustrations.
Johnny
we typically do 50 lbs of jerky at a time ,do think the slicer is durable enough to with stand long use ? only experience ive had with cabelas products was a mixer,and that thing was junk
Post by: jrebel on February 23, 2013, 11:43:12 AM
How int he heck did I miss this Thread!!!! :bash: jrebel great job. I have been cutting my jerky by hand for years, and I am going to buy me one of those jerky cutters. I have seen them in Cabela's but never paid any attention to it until I read your post. Has it held up good for you so far? John
I processed approx 70 lbs of jerky and it is still going strong. I will probably buy a new set of blades this year just so I have them when the others get too dull to process the meat cleanly.
If you watch carfully Cabela's will have sales where the slicer is almost 40% off. That is a great deal.
I cannot emphasize enough.....MAKE SURE YOU PUT THE RAKERS IN PROPERLY.... otherwise you will hate the slicer. Read this post and the instructions if you haven't, it will save you some frustrations.
Johnny
we typically do 50 lbs of jerky at a time ,do think the slicer is durable enough to with stand long use ? only experience ive had with cabelas products was a mixer,and that thing was junk
Yeah, I have done approx 50 lbs and it is still going strong. I figure if I get 100 lbs per blade, which should not be a problem, I am doing well. I love mine and would reccomend it to anyone.
I tell you what...if you buy one and don't like it, I will pay you 1/2 price and take it off your hands. :chuckle:
Post by: mossy8352 on February 23, 2013, 12:14:08 PM
Closed door and no convection. I do have a convection oven but the min temp for that is 250.On our electric oven I leave the oven door cracked, seems to help with the drying process. It just works for me. Great complete write up thanks. Mike
Post by: kentrek on February 23, 2013, 12:27:50 PM
How int he heck did I miss this Thread!!!! :bash: jrebel great job. I have been cutting my jerky by hand for years, and I am going to buy me one of those jerky cutters. I have seen them in Cabela's but never paid any attention to it until I read your post. Has it held up good for you so far? John
I processed approx 70 lbs of jerky and it is still going strong. I will probably buy a new set of blades this year just so I have them when the others get too dull to process the meat cleanly.
If you watch carfully Cabela's will have sales where the slicer is almost 40% off. That is a great deal.
I cannot emphasize enough.....MAKE SURE YOU PUT THE RAKERS IN PROPERLY.... otherwise you will hate the slicer. Read this post and the instructions if you haven't, it will save you some frustrations.
Johnny
we typically do 50 lbs of jerky at a time ,do think the slicer is durable enough to with stand long use ? only experience ive had with cabelas products was a mixer,and that thing was junk
Yeah, I have done approx 50 lbs and it is still going strong. I figure if I get 100 lbs per blade, which should not be a problem, I am doing well. I love mine and would reccomend it to anyone.
I tell you what...if you buy one and don't like it, I will pay you 1/2 price and take it off your hands. :chuckle:
so i just need to find it half off to begin with..sweet :chuckle:
Post by: bearpaw on June 20, 2013, 10:58:46 PM
I made 1 pound of oven jerky out of hamburger using a jerky gun today with the Hi-Country sweet teriyaki. The burger is strong burger to begin with. I followed the instructions in the box and it sucked, very bland, not enough seasoning. After reading this topic I will try strengthening the mix and I will try the sweet & spicy, I have a box of that too. Hope to post a report by tomorrow night on how it comes out.