Jerky

With the weather the way it’s been , I’ve been trying new flavors of jerky seasoning . So far have made 10# of the family favorite prime rib flavor , 10 of garlic and pepper , just finished a batch of Walton’s sweet chipotle. Also a batch of Walton’s dill pickle flavor . Didn’t know if I’d like the dill flavor but it’s pretty good . The chipotle is really good . Good flavor and just a little heat. Still have 2 more flavors to try , Walton’s bold , and Colorado seasoning .

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Dill pickle jerky? Not sure on That?

That’s what I thought , but it’s actually pretty good . What flavors have you guys tried ? Favorites ?

The prime rib sounds delicious, would you mine sharing the recipe?

hop307 wrote:

The prime rib sounds delicious, would you mine sharing the recipe?

the prime rib is one of Cabela’s kits . Good for 3 separate 5# batch’s

I just made 6# using the last of my nesco original seasoning. Its good. Might have to try that prime rib.

What jerky gun do you use?

Thanks

I have my own “secret” recipe that wife and I have made over the past years. It took us a few tries to get it down to a science. I use deer meat. The only deer that I don’t make into jerky are the back straps, EVERYTHING else goes to jerky, as everyone eats it. Our recipe is weird, starts with Dales steak seasoning, and then in goes, bbq sauce, mild taco sauce, honey, terikai, liquid smoke, worchester sauce and a few other things. Soak the strips at least a day and then it goes into the dehydrator for about 8 hours. Comes out perfect.

I have a presto jerky gun . Holds 1# . Have the Cabela’s 10 tray dehydrator to cure it. Occasionally use the oven .

Thanks Mike. I have been looking for a gun for sometime. Gets old using a hand press after about 3#.

I have a gun too, but prefer the old fashioned sliced stuff, then I do the soak method. I have done the ground stuff with a mix also. Just a different flavor and texture, both are good. I just don’t grind my venison anymore.

How do you get uniform slices? Do you have a meat slicer?

hottoddytipup wrote:

How do you get uniform slices? Do you have a meat slicer?

. I do have a meat slicer for when I do whole muscle jerky . The jerky in the picture is ground meat ran through a jerky gun . My family seems to prefer that so I do more of the ground meat. Usually use venison , but sometimes use beef . My local super market has bulk meat sales once in a while . I’ll stock up on lean hamburger then , or buy lean rump roast and cut it into strips , or they grind it for free .

to get uniform slices without a slicer, you can partially freeze the meat and then it holds its shape while you cut it. works pretty good.

FF

I use the LEM Jerky Cannon

LEM