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Deer Jerky Question

Dave's Not Here
Dave's Not Here Posts: 99
edited November -1 in EggHead Forum
Last Friday I made a batch of beef jerky for Talladega weekend and today I took the last few leftovers to the office, which were consumed immediately. A coworker liked it so much he wants me to make jerky from some deer hams he has in the freezer. He says they have been frozen for about a year. I'll assume they have some freezer burn, but other than that, do you think this is a good idea? Has anyone else made deer jerky on the Egg? I'm thinking there is nothing to lose, so do it ... and it might be really good.[p]Go Braves,
Dave's Not Here
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  • Banker John
    Banker John Posts: 583
    Dave's Not Here,
    I have made deer jerky many times. Unfortunately, not on the egg (slack deer hunter I am). I have made it in an electric dehydrator and it turned out wonderful.[p]I'm assuming the meat is deboned. If so, when it is partially thawed, slice between 1/8th & 1/4 thick. Uniform thickness is a necessity! Marinate in one of several available solutions and if it is to be stored long term, consider adding tenderquick (sp?) as a preservative.[p]You wil not be disappointed and tell your friend that the end result is very small compared to the starting weight (especially since there will a cooking tax imposed by the egg owner)! LOL[p]Good luck and let us know how it turns out.[p]Banker John
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