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#7058661 - 01/30/18 12:13 PM Jerky time
Old Stony Online   content
Bird Dog

Registered: 07/21/16
Posts: 299
Loc: East of Dallas

My wife has been bugging me for some more jalapeno jerky, so here she goes. I've been working on this most of the morning and this batch should get her attention !

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#7058666 - 01/30/18 12:23 PM Re: Jerky time [Re: Old Stony]
SnakeWrangler Offline
THF Celebrity

Registered: 01/22/11
Posts: 33940
Loc: Over yonder.....
I miss making my own jerky....that looks good....
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#7060788 - 01/31/18 05:35 PM Re: Jerky time [Re: Old Stony]
BayouGuy Offline
Pro Tracker

Registered: 03/27/13
Posts: 1701
Loc: S.E. Louisiana
I've never used one of those shooter thingies. How does the jerky compare to strip jerky? How fine would I have to grind deer meat for it?
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#7060810 - 01/31/18 05:46 PM Re: Jerky time [Re: BayouGuy]
PMK Offline
THF Trophy Hunter

Registered: 09/10/12
Posts: 7002
Loc: Central TX (Gtown/Austin)
Originally Posted By: BayouGuy
I've never used one of those shooter thingies. How does the jerky compare to strip jerky? How fine would I have to grind deer meat for it?

my dad used to take ground venison hamburger, mix in spices and put in one of those caulk guns thingies. When out of frozen venison hamburger, he would go buy some beef hamburger to make during the off season. I was pretty impressed with some of his attempts with different flavor profiles.
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#7060884 - 01/31/18 06:36 PM Re: Jerky time [Re: PMK]
bobcat1 Online   content
Veteran Tracker

Registered: 07/22/07
Posts: 2945
Loc: Sanger, Texas
food
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#7061509 - 02/01/18 08:39 AM Re: Jerky time [Re: BayouGuy]
StretchR Offline
Bird Dog

Registered: 05/14/14
Posts: 359
Loc: Hutto, TX (Williamson Co)
Originally Posted By: BayouGuy
I've never used one of those shooter thingies. How does the jerky compare to strip jerky? How fine would I have to grind deer meat for it?


I use one to make snack stick type jerky. I don't like the flat type as well since the end result tends to be VERY leathery and almost un-chewable. The jerky sticks are much preferred by my family. As far as grinding, we just use a normal "hamburger" type grind. When I make it, I use ground venison with no added fat. If I'm using beef, I will grind up trimmed stew meat, roasts, or round steak to get good lean beef. Since I have my own beef slaughtered, it isn't that expensive to grind up a couple of roasts for jerky.

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#7064008 - 02/03/18 03:29 AM Re: Jerky time [Re: Old Stony]
Old Stony Online   content
Bird Dog

Registered: 07/21/16
Posts: 299
Loc: East of Dallas
I grind up the meat similar to hamburger...you don't have to grind it up too fine. Compared to sliced strips of jerky, this makes it a lot more chewable, and you can just mix your flavorings in the meat without going through a marinade process. I wouldn't use regular hamburger, if it were me..as the fat content is just too high. Fat tends to get rancid fairly fast when not refrigerated and you lost the whole concept of jerky as a way to preserve meat longer without refrigeration. I bag up my jerky and leave it in the freezer until I need it, and it lasts a long time that way...unless we get really carried away with eating it.
I just found a couple deer shoulders in my freezer I had forgotten were there, and they are defrosting now for another batch of jerky. I think maybe teriyaki this time. This is the time of year for me to stock up on jerky while I have the meat available.

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#7065699 - 02/04/18 04:36 PM Re: Jerky time [Re: Old Stony]
dogcatcher Online   content
THF Celebrity

Registered: 07/17/06
Posts: 86305
Loc: Abilene or on the road...
food
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