Traditional Archery Discussions on the Leatherwall


Jerky

Messages posted to thread:
Lowcountry 13-Jan-18
Lowcountry 13-Jan-18
Lowcountry 13-Jan-18
Lowcountry 13-Jan-18
Lowcountry 13-Jan-18
Lowcountry 13-Jan-18
Lowcountry 13-Jan-18
Lowcountry 13-Jan-18
Franklin 13-Jan-18
Lowcountry 13-Jan-18
Lowcountry 13-Jan-18
Lowcountry 13-Jan-18
Lowcountry 13-Jan-18
JusPassin 13-Jan-18
Lowcountry 13-Jan-18
HARRY CARRY 14-Jan-18
Lowcountry 14-Jan-18
Lowcountry 14-Jan-18
Lowcountry 14-Jan-18
Lowcountry 14-Jan-18
Lowcountry 14-Jan-18
Babysaph 14-Jan-18
Murray Seratt 14-Jan-18
Lowcountry 14-Jan-18
timex 14-Jan-18
JusPassin 14-Jan-18
hunterbob 14-Jan-18
1/2miledrag 14-Jan-18
4nolz@work 14-Jan-18
RymanCat 14-Jan-18
hunterbob 14-Jan-18
4nolz@work 14-Jan-18
unhinged 14-Jan-18
ShadeHaven 14-Jan-18
Sawtooth (Original) 14-Jan-18
RymanCat 14-Jan-18
Sawtooth (Original) 14-Jan-18
Lowcountry 14-Jan-18
ny yankee 14-Jan-18
reddogge 15-Jan-18
monkeyball 15-Jan-18
From: Lowcountry
Date: 13-Jan-18

Lowcountry's embedded Photo



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.

From: Lowcountry
Date: 13-Jan-18

Lowcountry's embedded Photo



Like I said, Loin meat.

From: Lowcountry
Date: 13-Jan-18

Lowcountry's embedded Photo



Cut off the silver meat.

From: Lowcountry
Date: 13-Jan-18

Lowcountry's embedded Photo



From: Lowcountry
Date: 13-Jan-18

Lowcountry's embedded Photo



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

From: Lowcountry
Date: 13-Jan-18

Lowcountry's embedded Photo



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

From: Lowcountry
Date: 13-Jan-18

Lowcountry's embedded Photo



From: Lowcountry
Date: 13-Jan-18

Lowcountry's embedded Photo



I use a Rada to keep my kitchen knives sharp

From: Franklin
Date: 13-Jan-18




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

It`s criminal not to share with your pal.

From: Lowcountry
Date: 13-Jan-18




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

From: Lowcountry
Date: 13-Jan-18

Lowcountry's embedded Photo



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.

From: Lowcountry
Date: 13-Jan-18

Lowcountry's embedded Photo



Here is the basis of my recipe

From: Lowcountry
Date: 13-Jan-18




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

From: JusPassin Compton's Traditional Bowhunters
Date: 13-Jan-18




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

From: Lowcountry
Date: 13-Jan-18




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

From: HARRY CARRY
Date: 14-Jan-18




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!!

From: Lowcountry
Date: 14-Jan-18

Lowcountry's embedded Photo



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

From: Lowcountry
Date: 14-Jan-18

Lowcountry's embedded Photo



Marinate in a bag overnight.

From: Lowcountry
Date: 14-Jan-18

Lowcountry's embedded Photo



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

From: Lowcountry
Date: 14-Jan-18

Lowcountry's embedded Photo



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

From: Lowcountry
Date: 14-Jan-18




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

From: Babysaph Professional Bowhunters Society - Associate Member
Date: 14-Jan-18




You use tenderloin for jerky?

From: Murray Seratt Professional Bowhunters Society - Associate Member Compton's Traditional Bowhunters
Date: 14-Jan-18




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

Murray

From: Lowcountry
Date: 14-Jan-18

Lowcountry's embedded Photo



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.

From: timex
Date: 14-Jan-18




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

From: JusPassin Compton's Traditional Bowhunters
Date: 14-Jan-18




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.

From: hunterbob
Date: 14-Jan-18




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.

From: 1/2miledrag
Date: 14-Jan-18




How long on dehydrator do you guys usually go?

From: 4nolz@work
Date: 14-Jan-18




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

From: RymanCat
Date: 14-Jan-18




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

Leave the feller eat what he wants.LOL

From: hunterbob
Date: 14-Jan-18




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

From: 4nolz@work
Date: 14-Jan-18




iTS A jOKe rYMan CAt

From: unhinged
Date: 14-Jan-18




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.

From: ShadeHaven
Date: 14-Jan-18




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! :)

From: Sawtooth (Original) Professional Bowhunters Society - Associate Member
Date: 14-Jan-18




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!

From: RymanCat
Date: 14-Jan-18




I know Mike.LOL

From: Sawtooth (Original) Professional Bowhunters Society - Associate Member
Date: 14-Jan-18




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

From: Lowcountry
Date: 14-Jan-18

Lowcountry's embedded Photo



Finished product. 7 hrs at 160°F

From: ny yankee
Date: 14-Jan-18




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.

From: reddogge Professional Bowhunters Society - Qualified Member
Date: 15-Jan-18




You're a good dad.

From: monkeyball
Date: 15-Jan-18




Nice jerkalong Lowcountry, looks great!

Good Shooting->->->->Craig





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