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MULE'S VENISON JERKY W/QVIEW AND RECIPE - Page 3

post #41 of 47

David as long as mine is sent off in the mail i could care less how much you're eating...icon_rolleyes.gif

post #42 of 47
Thread Starter 
Quote:
Originally Posted by FWIsmoker View Post

David as long as mine is sent off in the mail i could care less how much you're eating...icon_rolleyes.gif

Well you know it is in the mailOops.gif.

Happy smoken.

David

post #43 of 47

I know this is an old thread to dig up but I was wondering what kind of temp you got it up to? Reason I ask is I am about to make some deer jerky, got 2 hanging in garage and going to cut them up in awhile. Im thinking 10-15lbs should hold me over for awhile. I like drier jerky than most people, hate when it is juicy like Jack's Links and stuff.

post #44 of 47

I make my jerky in a Cabela's 160 Liter dehydrator. I can only raise the temp up to 160 Deg. And I have never had a problem.

post #45 of 47
"Juicy" jerky will usually have some form of hygroscopic additive.... sugar, honey, phosphates etc... those additives hang onto moisture to keep the product moist... Whether you use salt, soy sauce and spices, if the moisturizing ingredients are not included, you should get the product you are looking for.... Just a note about sugar, it is used to "combat" the saltiness that can be encountered in some jerky recipes...

FWIW, when using wild game for non cooked meat products, it is advisable to freeze the meat, for about a month below zero, to kill any parasites that may be living in the meat... Freezing also ruptures the cells in the meat, and that cell rupture, helps the meat to dry...
post #46 of 47

That recipe contains all the things I love in my jerky!  I bet it turns out great!

post #47 of 47
Thread Starter 
Quote:
Originally Posted by Empacee View Post
 

I know this is an old thread to dig up but I was wondering what kind of temp you got it up to? Reason I ask is I am about to make some deer jerky, got 2 hanging in garage and going to cut them up in awhile. Im thinking 10-15lbs should hold me over for awhile. I like drier jerky than most people, hate when it is juicy like Jack's Links and stuff.

I run the dehydrator on 160°. I normally make about 10 LB batches. If I am the only one eating it I have been known to eat it in about a week.

Happy smoken.

David

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