Making Jerky Today!

[420God]

Never made jerky...dying to though, heard you gotta deep freeze for 30 days to kill any bacteria...true? And got to slice it under 1\4" thin?

Haven't heard the deep freeze thing, I make it pretty often with fresh meat. Cutting wise you want it 1/4 to 3/8, it's a pain that way and takes longer because you have to let it marinade overnight.

 

[neosapien]

I've never made jerky before. The closest thing I've made is pop-tarts. Which isn't close at all infact. So you've one-upped me on this one too. That looks fucking good.

 

[420God]

Shut the dehydrator down when I went to sleep last night so I didn't over dry the jerky.

About half of it was done this morning, the rest will be a couple more hours.



Put around 40lbs in the dehydrator, pulled half of it out and I have 3lbs of jerky so far.

 

[Diabolical666]

 

[StonedFarmer]

Shut the dehydrator down when I went to sleep last night so I didn't over dry the jerky.

About half of it was done this morning, the rest will be a couple more hours.

View attachment 3667086 View attachment 3667087

Put around 40lbs in the dehydrator, pulled half of it out and I have 3lbs of jerky so far.

View attachment 3667090

Looking tasty.

 

[dangledo]

looks delicious. i went all sacrilege on a whole venison back strap last winter. soooo tender. may have to get a meat grinder, that looks way easier than trying to slice perfect 1/4'' pieces.

 

[Corso312]

looks delicious. i went all sacrilege on a whole venison back strap last winter. soooo tender. may have to get a meat grinder, that looks way easier than trying to slice perfect 1/4'' pieces.

My brother in law makes my jerky, he slices it frozen in thin strips.

 

[dangledo]

My brother in law makes my jerky, he slices it frozen in thin strips.

yea i go half frozen. thawed is impossible.

 

[420God]

looks delicious. i went all sacrilege on a whole venison back strap last winter. soooo tender. may have to get a meat grinder, that looks way easier than trying to slice perfect 1/4'' pieces.

That's the way we use to do it. We had an old 60s fridge we gutted out and used the bottom freezer for the smoker and hung the meat on the racks in the fridge above, worked good but a lot of work. With grinding it and using the dispenser I get nice consistent pieces that the seasoning is spread evenly throughout.

 

[curious2garden]

Damn I guess 420God is fitting got the weed and munchies covered. Lol

...... and that is why when the shit, officially, hits the fan I'm stealing a plane and heading his way! I've already got my eye on one of his Cattle Huts, they look plush.

 

[dangledo]

That's the way we use to do it. We had an old 60s fridge we gutted out and used the bottom freezer for the smoker and hung the meat on the racks in the fridge above, worked good but a lot of work. With grinding it and using the dispenser I get nice consistent pieces that the seasoning is spread evenly throughout.

years of making jerky and i was completely ignorant to that process. old man was stuck in his ways I guess. how much does it change the consistency? and what about the pork fat, you remove so it keeps longer? anyway im pretty sure im going to dig around the deep freezer and start a marinade soon. that craving has come back in full. thx a lot, 420.

 

[curious2garden]

Shut the dehydrator down when I went to sleep last night so I didn't over dry the jerky.

About half of it was done this morning, the rest will be a couple more hours.

View attachment 3667086 View attachment 3667087

Put around 40lbs in the dehydrator, pulled half of it out and I have 3lbs of jerky so far.

View attachment 3667090

God damn I love word problems, thank you.

So this means your meat is 15% Jerky, good return, I like high jerky meat.

 

[dangledo]

shoot, all jerky makers should gather here and show what we've got! riu's 2016 jerk-off

 

[420God]

years of making jerky and i was completely ignorant to that process. old man was stuck in his ways I guess. how much does it change the consistency? and what about the pork fat, you remove so it keeps longer? anyway im pretty sure im going to dig around the deep freezer and start a marinade soon. that craving has come back in full. thx a lot, 420.

With grinding it evenly distributes the flavor since you're mixing the seasoning right into the hamburger, it also takes care of any chunks of fat and gristle you might miss while trimming. And that isn't pork, never tried doing jerky with that yet. Wonder if it would be like bacon.

 

[cannabineer]

God damn I love word problems, thank you.

So this means your meat is 15% Jerky, good return, I like high jerky meat.

Mee tooo

This has high jerky

 

[curious2garden]

Mee tooo

This has high jerky

I've seen chemists freeze up during math exams but actually passing out is new, although I've witnessed the falling over part and I agree, safer on dirt.

 

[cannabineer]

I've seen chemists freeze up during math exams but actually passing out is new, although I've witnessed the falling over part and I agree, safer on dirt.

That's OK; I've seen engineering students positively catch fire during chem practicals. Heartwarming, you know?

 

[dangledo]

With grinding it evenly distributes the flavor since you're mixing the seasoning right into the hamburger, it also takes care of any chunks of fat and gristle you might miss while trimming. And that isn't pork, never tried doing jerky with that yet. Wonder if it would be like bacon.

mmmmm bacon jerky.

mustve been blasted when i read that last night. thought pig jerky, wtf.

 

[bluntmassa1]

...... and that is why when the shit, officially, hits the fan I'm stealing a plane and heading his way! I've already got my eye on one of his Cattle Huts, they look plush.

For real I see why someone from RIU wanted to move in. Lol

 

[420God]

...... and that is why when the shit, officially, hits the fan I'm stealing a plane and heading his way! I've already got my eye on one of his Cattle Huts, they look plush.

Funny thing is, there's an emergency landing strip one field away. My neighbors use to have a little crop duster.