Thanks Jonathon. I made the jerky today and it turned out very acceptable in the oven. Can’t compare to doing it slow in the smoker since I do not yet have one but I can certainly live with my results!
I have been hunting, fishing and enjoying the great outdoors my entire life. I have an interest in curing meats and making sausages as a way to make sure that all possible parts of game animals are used.
I enjoy the finished products even more!
Posts made by wvhunter1965
RE: Tender Jerky
Jonathon, I am going to work on the tender jerky we discussed above very soon. I do not yet have a dehydrator or smoker but am thinking about using my oven which has a minimum temp of 175. Can I use this method to make this jerky successfully or will starting at that high temp be a problem?
RE: Snack stick question!
I have only made about three batches of snack sticks so far but, I have found that adding an extra ounce of water ( per 5lb batch) over what is called for in the recipe, makes the meat “flow just a little easier when stuffing into casings.
So far, the texture of the finished product has been great and I have had no problem with casings breaking etc. from the excess moisture.
RE: Tender Jerky
It’s a funny thing as I am on my stand hunting while I post this but thanks for the info. Will certainly let you guys know how this turns out. I am planning most of my processing after season ends so I have more time to hunt!
Saw a really nice shooter 8 this morning but couldn’t get him to stop long enough for a shot. Hopefully, he comes back and supplies me with a wall mount but most importantly, jerky and snack sticks! We
Good morning guy’s,
I have an interest in making tender jerky. After watching Johns video on the subject, I am wondering what changes I would need to make to use a different seasoning. I am specifically interested in the Sweet Teriyaki flavor.
Should I follow the same recipe and add 18% extra brown sugar as with the Waltons Bold seasoning in the video? All else should be the same but I just was curious about the sugar level.
Thanks for any help
Venison Ham instructions Request
Re: venison ham???
Please make this a project
Sounds like this may be a project that should be addressed. I think many people would be interested and it might save someone from ruining their venison by doing so incorrectly.
I would assume that this would have some different requirements than pork considering the vast difference in fat content.