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venison jerky
![Bmeier](https://secure.gravatar.com/avatar/e8dabeca51f176505ee64607f292c0f3/?default=https%3A%2F%2Fvanillicon.com%2F0fd79cbf898f18224455e35f34eafa3a_200.png&rating=g&size=200)
Bmeier
Posts: 16
has anyone made venion jerky or any type of jerky on their BGE? I have a digi Q and raised racks so I think this should be doable with a little help.
thanks!
Bob
Comments
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I have done beef jerky a few times. Getting ready to try beef tongue jerky next week. I have two different marinades. Let me know if you want them.
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@outlaw77 please do not take this the wrong way but that jerky looks a bit thick. Is it? How do you 'slice' it and what cut of meat?Anderson, SC
XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)Webber Kettle and Webber Summit GasserWant List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $ -
Smokin_Trout said:I have done beef jerky a few times. Getting ready to try beef tongue jerky next week. I have two different marinades. Let me know if you want them.
Flint, Michigan -
I make jerky frequently, and I freeze the meat lightly and run it through the meat slicer. I cut across the grain, although there's a camp that cuts with the grain. You can slice up to 1/4". I've experimented with different thicknesses, I tend to like the thicker stuff better.
The important consideration is, whatever thickness you cut, do them all consistently thick. If you don't, you'll have some pieces too dry and others too wet, or you'll have to pull the thin slices out faster, babysitting the whole batch. To me, overly dry jerky is not enjoyable to eat. Wet jerky doesn't have much of a shelf life without refrigeration. If you cut across the grain, that quarter inch thick piece will stretch out to 1/8" thick if you want.
I prefer the taste of jerky that's dessicated but not cooked, so I don't do it in the egg. I use curing powder #1 and cold smoke a little, then dry on racks in the oven at low temp. You can use a fan to dry jerky. Alton Brown has an interesting method where he loads up the meat between a stack of air conditioning filters and puts the stack on a box fan.
In the old days, people would slice, season and salt (pepper to keep the flies off it) and let it air dry in the shade, in the field. You really can't do it wrong if you salt and dry.
______________________________________________I love lamp.. -
Man Nola is there anything in the cooking world you don't have experience withAnderson, SC
XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)Webber Kettle and Webber Summit GasserWant List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $ -
My Dad had a real tasty jerky recipe. Unfortunatly he has alzheimers and his brain is Spaghetti O's. I'll look for it when I go see my Mom this weekend.Flint, Michigan
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Fred19Flintstone said:My Dad had a real tasty jerky recipe. Unfortunatly he has alzheimers and his brain is Spaghetti O's. I'll look for it when I go see my Mom this weekend.Anderson, SC
XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)Webber Kettle and Webber Summit GasserWant List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $ -
r270ba said:Man Nola is there anything in the cooking world you don't have experience with
Failure = learn what not to do.
______________________________________________I love lamp.. -
r270ba said:Fred19Flintstone said:My Dad had a real tasty jerky recipe. Unfortunatly he has alzheimers and his brain is Spaghetti O's. I'll look for it when I go see my Mom this weekend.
Don't feel bad. My Dad's has been dead to my Mom & me for a couple years now. His body just hasn't been brought up to speed on the situation yet. We visit him once in a while and stay a few minutes and then leave. He can't speak anymore and hasn't recognized me for over 3 years. My Mom, of course, was the last person he forgot. We try to find the humor, even black humor and it gives us an opportunity to spit in the devil's eye.
Spaghetti O's are funny because they're crappy! There's just no two ways about that. I'm glad you enjoyed.
Flint, Michigan -
any marinade recipes would be greatly appreciated.Thanks!
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1 TEASPOON SALT 1/4 teaspoon pepper 1 teaspoon garlic powder 2 tablespoons worcestershire 2 tablespoon liquid smoke- I leave out when using the egg 1lb meat I try to keep egg at 200ish. Cook time depends on thickness of meat. I always store jerky In fridge. Good luck!
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Anyone made jerky with venison hamburger meat?
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