Deer Jerky

[Derkd9]

Sliced up a small venison roast last night and put it in brine and soaked until lunch today.. tossed in dehydrator while I was on my lunch break… home from work and not quite dried out yet soooon mmmmm


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[Derkd9]

Some of the thicker pieces are still in the dehydrator but just took these smallest thinnest pieces out
I like to let it cool before eating
Slancy has already munched a bunch of it lol

 

[Derkd9]

 

[Derkd9]

Not bad needs more pepper. Just followed a recipe online
Kinda like my old jerky recipe, little this little of that lots of this and that hahaha usually turns out awesome haha

 

[GPS]

Derkd9 I've resorted to marinating mine between 48 and 72 hours.

 

[Derkd9]

Derkd9 I've resorted to marinating mine between 48 and 72 hours.

You like that better???
Mine seems to be soaked all the way threw
Just wish I put more pepper in


I was shy with it as I’ve put too much pepper in before

 

[GPS]

Yes I believe the longer the better after many years of trying. I put in a big ziplock and move it a few times each day. I used to add different hot peppers but not I just grind two tbsp of black peppercorns in a spice grinder per batch and it leaves a nice moment of heat on the tongue but doesn't burn.

 

[Derkd9]

Yes I believe the longer the better after many years of trying. I put in a big ziplock and move it a few times each day. I used to add different hot peppers but not I just grind two tbsp of black peppercorns in a spice grinder per batch and it leaves a nice moment of heat on the tongue but doesn't burn.

Nice okay!
Yah I only put half tablespoon in
So I’m shy on that for sure

 

[GPS]

Here is my age old recipe that I’ve modified over the years. I sometimes let the brine sit for 24 hours to marry before I add the meat, and then no less than 48 hrs in the brine.
The guy that processes my deer leaves all the long muscle roasts in 1 1/2 to 2 pound sizes and there’s very little blue skin on them and all long grain for slicing. We rarely use a roast so he labels it as jerky.

Oh and mine takes two days to cure. I put it on racks in our gas Garland oven and the pilot flame holds it at 110 f without ever turning the oven on.

 

[Derkd9]

Here is my age old recipe that I’ve modified over the years. I sometimes let the brine sit for 24 hours to marry before I add the meat, and then no less than 48 hrs in the brine.
The guy that processes my deer leaves all the long muscle roasts in 1 1/2 to 2 pound sizes and there’s very little blue skin on them and all long grain for slicing. We rarely use a roast so he labels it as jerky.

Oh and mine takes two days to cure. I put it on racks in our gas Garland oven and the pilot flame holds it at 110 f without ever turning the oven on.

Awesome thank you for sharing this!

 

[Derkd9]

Next day looks more like the jerky you buy at the corner store now lol