Making some Jerky for a care package for my daughter in college. This is from a loin from her first deer - shot late in 2017.

Like I said, Loin meat.

Cut off the silver meat.

I probably shouldn't, but I always end up sharing.

I like to cut the meat into 1/4" thick strips. Really helps to have a good, sharp knife, and partially frozen meat.

I use a Rada to keep my kitchen knives sharp

Where did you get the magic knife??? Cuts all by itself...lol

It`s criminal not to share with your pal.

Franklin - I sell the Magic Knives for $29.99 - but wait! There's more! lol

Final cuts. Most are cut with the grain, which is best, but I cut some medallions off of the end. They usually turn out good too.

Here is the basis of my recipe

That recipe shown is the base, but I dont use the vinegar, onion, or pineapple.

Close to one I have but I also add cayenne pepper, and liquid smoke. question, no sodium nitrate?

No sodium nitrate. I don't even know what that is, or where to get it.

Lowcountry: it's 12:09 AM, Sunday morning, 13 degrees outside. Earlier in the evening I had some "so-so" pizza. Now, I'm sitting here, reading the various Leatherwall threads, and I find your "jerky" thread.

Are you aware of the power of the Leatherwall internet?

I mean, that "so-so" pizza is becoming more "so-so", and the pictures of your chef's kitchen's creations are extremely mouth-watering at this moment.

Probably one piece of that jerky would have tasted better than all of yesterday's pizza.

And this...is why I continue to return to the Leathwerwall!

Good post: please continue with photos of the preparation, and presentation!!

Finishing up, I Mix in a bowl. Sorry for the crappy pic

Marinate in a bag overnight.

Important note - make sure the zip lock bag is zipped and locked.

I spent a few minutes cleaning up the mess of my own creation. 6

I will put the meat on the dehydrator in the morning.

You use tenderloin for jerky?

After you put the meat/marinade in the bag, put the bag in a bowl. No spills!

Murray

I don't use the tenderloin - but I do use the loin.

Good idea Murray.

Next to last step. After a night in the fridge - 8-10-12 he's on the dehydrator.

That recipe is mouth watering for sure but give this one a try I think you'll be surprised. Make a brine of 1/2 cup sea salt to 2 cups water slice meat put in brine & refrigerate for 24 hours. Mix 1 to 3 tbs (fresh ground) pepper with 2 cups brown sugar rinse meat coat with sugar-pepper mixture & smoke or dehydrate. Pepper is by taste I like 3 tbs. This is also exelent for fish. Sometimes simple is BETTER

Sodium Nitrate, also known as Salt Peter is a meat cure that has been around for centuries.

Morton makes a product called Tender Quick for curing meat that has sugar, salt, and sodium nitrate in it. A very good base for any type of jerky or cured meat.

All I use is 1 bottle of soy sauce and one little bottle of liquid smoke and soak for about 8 hours or over night and put in the dehydrator if I want to spice it up some I use red pepper flakes. I just took some deer roasts out to make some. you guys were making me crave some.

How long on dehydrator do you guys usually go?

Just kidding-but who dehydrates deer loins? :) :) Great recipe I'll try on some roast strips.

Looks really good. Can't believe we now even have questions about using a loin. Wow

Leave the feller eat what he wants.LOL

I like using the back straps easier to cut up and less fat to deal with.

iTS A jOKe rYMan CAt

Your Jerky looks delicious! Forget the sodium nitrate, its not good for your health in doses higher than what naturally occurs in unprocessed foods. Potassium nitrate is saltpeter, its not good either.

Good stuff! I use half spoiled meat in my jerkey, its a way to use it and not waste it. Plus if you tell people that, it keeps em from digging in your jerkey stash! :)

Fake Jerky news! So that when the loin but what if that can cut it into strips over the spilled in the frigerator bowl and that dog was there staring!!! But the magic knife was so i'm thinking if but that's not when I could if ever. LOL.

That looks awesome LOwcountry! Send some of that south!

I know Mike.LOL

cat, you are a good natured ole fella. I knew I liked you!

Finished product. 7 hrs at 160°F

Very cool! I like to have all the "not so great" parts of a deer ground without any fat and use the ground meat to make jerky with a seasoning kit. Fun and tasty too.

You're a good dad.

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