Jerkified

  • Anonymous
    Guest
    Posts:
    November 19, 2009 at 4:41 am #204256

    the first 10 lbs is all hickory seasoned, and is darn good some in the oven & dehydrator

    pretty easy I do a dry cure use Hi mountain, cure for 48 hours, and then get jerkified


    Kevin J Dobbs
    La Crosse. WI
    Posts: 78
    November 19, 2009 at 12:14 pm #69191

    Is that Venison? Do you like the dehydrater better than oven,I want to try making some Spicy Venison sausage and sticks using Hi mountain this year.YUM

    Anonymous
    Guest
    Posts:
    November 19, 2009 at 2:28 pm #69226

    Quote:

    Is that Venison? Do you like the dehydrater better than oven,I want to try making some Spicy Venison sausage and sticks using Hi mountain this year.YUM

    oh yea it’s venision
    the oven is surely faster but the dehy seems to hold a little more flavor. not much of a difference i guess, just get them both going to speed things up

    markkeehn
    Posts: 15
    November 19, 2009 at 4:46 pm #69274

    just finished about 15 pounds myself all pepper!!

    Anonymous
    Guest
    Posts:
    November 19, 2009 at 5:46 pm #69293

    Quote:

    just finished about 15 pounds myself all pepper!!

    yeah pepper’s next!!

    super_do
    St Michael, MN
    Posts: 1069
    November 19, 2009 at 6:45 pm #69308

    Do you guys know if the High Mountain seasoning has MSG in it? If not, I’d like to try it.

    sauger
    Hastings ,MN
    Posts: 2442
    November 20, 2009 at 1:16 am #69406

    mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!!!

    lick
    Posts: 6443
    November 20, 2009 at 1:48 am #69412

    deano did you eat that whole bambino???

    Anonymous
    Guest
    Posts:
    November 20, 2009 at 2:40 am #69421

    Quote:

    deano did you eat that whole bambino???

    well I got a front shoulder and a loin (what I call a loin most call backstraps) left. so almost.

    made a nice tenderloin roast with taters, boomers, and country gravy tonight.

    taking the quarters in tomorrow for some sticks, sausage and other treats, than I make the rounds to thank the landowners for hunting permission. sure seems to guarantee my access the following year, even if I don’t harvest a deer from their property, a lb of jerky or a bag of sticks, or a summer sausage is always appreciated

    lick
    Posts: 6443
    November 20, 2009 at 3:15 am #69424

    Quote:

    Quote:

    deano did you eat that whole bambino???

    well I got a front shoulder and a loin (what I call a loin most call backstraps) left. so almost.

    made a nice tenderloin roast with taters, boomers, and country gravy tonight.

    taking the quarters in tomorrow for some sticks, sausage and other treats, than I make the rounds to thank the landowners for hunting permission. sure seems to guarantee my access the following year, even if I don’t harvest a deer from their property, a lb of jerky or a bag of sticks, or a summer sausage is always appreciated

    Jami Ritter
    Hastings, MN
    Posts: 3065
    November 20, 2009 at 2:26 pm #69458

    Ohh yea! I will be jerking out one deer this year for sure!

    Quick question, what is the easiest way to cut it up to uniformed slabs?

    Jami

    Anonymous
    Guest
    Posts:
    November 20, 2009 at 3:07 pm #69472

    Quote:

    Ohh yea! I will be jerking out one deer this year for sure!

    Quick question, what is the easiest way to cut it up to uniformed slabs?

    Jami

    Take your knife and debone the quarters, seperate the meat by muscle “roasts” using your knife. Now each muscle is encased in silver skin and separted by tendons.
    The way I do it, i use the best meat. So grab a roast, trim the silver skin best you can. (using flat side of butter knife you can remove easier) some is ok, because it comes off easy after curing) get a good sharp knife, (an 8″ blade works great) then start slicing against the grain of the meat in 3/8″ slices or your desired thickness. than follow curing instructions for thickness of meat, I like hearty cuts and cure for at least 48 hours.

    let us know how it goes

    Jami Ritter
    Hastings, MN
    Posts: 3065
    November 20, 2009 at 3:44 pm #69483

    Thanks DeanoB, I was thinking of cheating and taking it to a meat slicer…..

    Jami

    vikefanmn77
    Northfield,MN
    Posts: 1493
    November 20, 2009 at 7:20 pm #69541

    Quote:

    Ohh yea! I will be jerking out one deer this year for sure!

    Quick question, what is the easiest way to cut it up to uniformed slabs?

    Jami

    Ummmm youre gonna do what now???

    Jami Ritter
    Hastings, MN
    Posts: 3065
    November 20, 2009 at 7:35 pm #69542

    Quote:

    Quote:

    Ohh yea! I will be jerking out one deer this year for sure!

    Quick question, what is the easiest way to cut it up to uniformed slabs?

    Jami

    Ummmm youre gonna do what now???

    OUT!! Now you northfiled boys would substitute off for out…

    Anonymous
    Guest
    Posts:
    December 7, 2009 at 4:29 pm #71379

    24 lbs curing in the fridge, 5pm tonight is the 48th hour…mixed it up a little, did some Hi mountain cracked pepper, mesquite, original & cajun. this last deer I harvested is going all jerky.

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