Startted a batch of jerky last night. I've been making jerky for over 20 years. I started with a 12 lb beef roast and 1 lb of moose that a friend gave me. I started by braking down and slicing the meat. I love working with knives. It's like meditation to me.
After slicing the meat I gave the slices a few stabs with this little baby.
If you are not familar with this device it is a tenderizer. It has (i think) 20 little blades in it. all you doo is stomp the meat witht he flat side down pressing against the meat and all of the blades come out and stab the meat leaving 20 little slices in the meat. I have a larger one for larger tiems like steak or chicken... It is a fun tool but be careful. It doesn't know the difference between a steak and a misplaced finger or 2 lol
After tenderizing I mix my marinade. Simple terriaki marinade. It will sit in the fridge over night. I will start dehydrating tonight after the girls and wfie go to bed. Me and my Dog will stay up with it.
Now that I started playing with the smoker I am thinking of throw some of the meat on the smoker also. I may even dehydrate first then smoke at the end. Being the smoker is still new to me I am open for suggestions and ideas. Please send any thought on the matter.
The pictures of the dehydrator will come later. It's hard to take pictures while doing this because my hands are constantly covered with marinade and meat. i will try to get some pictures though.