Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: Hurricane on August 09, 2011, 09:04:19 PM
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I have a dehydrator and I am looking to make some jerky. Can some one give me some tips to help make me successful. What cuts of meat make the best jerky? Any tips to help me get started would be appreciated. Thanks Robby
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Robby,
I have been using the ground beef style, just been buying some of the cabelas ones. The black pepper, the hickory and the hot and spicy ones are good. They all have full instructions with them
Joe
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Thanks for the info. Appreciate it.
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I just finished these up a couple of weeks ago. Was antelope burger no pork added just straight meat and cabelas mix. They have a jerky shooter that has different ends on it.
Joe
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I make both. I use various recipes and mixes with pure, lean burger, I haven't had a bad batch yet. I mix it, spread it on a sheet pan with wax paper 1/4-3/8" thick and then partially freeze. Remove to a cutting board and cut with a pizza cutter into jerky size pieces. Dry at at 110-115.
For non-burger I use the rear portions of the hind quarters. Slice the meat while partially frozen along grain 1/4" thick and then wet brine overnight. Drain well, apply copious quantities of black pepper and dry at 110. Drying times vary for both, usually 6-10 hours depending on thickness. A dehydrator can be a hunters most useful tool. Of course, nothing beats the jerky made in the smoker, but that's a whole different operation.
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Bottom round, remove as much fat as possible, slice 1/4. 24 hour wet brine, pat dry, let meat come to room temp and throw in dehydrator. Hardest decision is picking a brine :chuckle:. I always add butcher pepper before smoking(or hydrator). I prefer the smoker but you can always add cheater liquid.
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3 cups yoshida or soy/teriaki sauce
1/4 cup or less liquid smoke
1/2 lb brown sugar
4-5 lbs meat---sliced thin 1/4 in or your choice (cheap roast is good, but lean is better)
Marinate in glass bowl or freezer bag overnight
dehydrate 8-12 hrs depending on thickness.
You might add fresh ground pepper or hot pepper flakes
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i also use a dehydrator,mostly for waterfoul, but have done big game as well & have found that if you soak in a little salt water over night it takes all the gaimy out of it. i use the HI-MOUNTAIN seasonings. after menny, menny trials my family likes the cracked pepper & garlic the best. as far as time goes it depends on the thickness of the cuts. i would like to say about 6 to 8 hrs (rotating trays once in a while) but once the smell hits the house i seem to have thieves & when its all said & done my trays are fairly empty. good luck & the dehydrator is easy to use & with a little experimentation you can turn out some good stuff.
