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Jerky?
#7322102
10/21/18 11:36 PM
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Joined: Jan 2013
Posts: 478
JB1316
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I’m not a fan of the hard as bark beef jerky. Going favorite store bought is Oberto or Tillamook because they’re a bit softer. Oma’s feels like I’m swallowing splinters. How are these cooked differently? Is it just dehydration time?
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Re: Jerky?
[Re: JB1316]
#7322123
10/21/18 11:51 PM
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Joined: Oct 2010
Posts: 20,988
BuckRage
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yes just how long you dehydrate. I like mine softer and chewier also. have to remember a lot of drying happens after the dehydrating so i take out when they still need more drying to my liking. They finish up over night.
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Re: Jerky?
[Re: JB1316]
#7322126
10/21/18 11:52 PM
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Joined: Sep 2012
Posts: 3,993
68A
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I’m not a fan of the hard as bark beef jerky. Going favorite store bought is Oberto or Tillamook because they’re a bit softer. Oma’s feels like I’m swallowing splinters. How are these cooked differently? Is it just dehydration time? That’s a large part of it, yes. You should try making your own, a lot cheaper and can experiment with marinades. I’ve found a Dr Pepper based marinade to be very good, as well Shiner. I always pepper mine pretty heavily before hitting the dehydrator. I haven’t tried beef yet, I’ve got a lot of venison that I’ve had for some time, rather than throwing it out I turn into jerky.
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Re: Jerky?
[Re: JB1316]
#7322137
10/22/18 12:02 AM
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Joined: Jan 2013
Posts: 478
JB1316
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Yea that’s kind of the lead in for my question. Was wanting to try my hand at it and kind of curious about times and the styles. Plus the last deer I had turned into jerky was so raw it came out of the package wet and smelled “ripe” after a day. Def want to try it out because I could snack on jerky all afternoon.
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Re: Jerky?
[Re: JB1316]
#7322169
10/22/18 12:22 AM
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Joined: Sep 2012
Posts: 3,993
68A
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Yea that’s kind of the lead in for my question. Was wanting to try my hand at it and kind of curious about times and the styles. Plus the last deer I had turned into jerky was so raw it came out of the package wet and smelled “ripe” after a day. Def want to try it out because I could snack on jerky all afternoon. Time varies for me, I don’t cut mine thick but not thin either. However, I prefer mine dry. Usually averages ~8-10 hrs in a dehydrator, I’ve not tried the oven method. Whatever my marinade is, i let it soak, with the occasional stir, for 36-48 hrs.
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Re: Jerky?
[Re: 68A]
#7322209
10/22/18 12:48 AM
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Joined: Jan 2013
Posts: 478
JB1316
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Yea that’s kind of the lead in for my question. Was wanting to try my hand at it and kind of curious about times and the styles. Plus the last deer I had turned into jerky was so raw it came out of the package wet and smelled “ripe” after a day. Def want to try it out because I could snack on jerky all afternoon. Time varies for me, I don’t cut mine thick but not thin either. However, I prefer mine dry. Usually averages ~8-10 hrs in a dehydrator, I’ve not tried the oven method. Whatever my marinade is, i let it soak, with the occasional stir, for 36-48 hrs. didn’t realize I could use the oven. May try that out this week.
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Re: Jerky?
[Re: JB1316]
#7322351
10/22/18 01:52 AM
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Joined: Mar 2011
Posts: 1,233
JCO
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This thread has me making a grocery list. Just told the wife this afternoon that it was time to make some Jerky. This confirms it.
NRA Life Member (Master of Poor Decisions)
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Re: Jerky?
[Re: JCO]
#7322623
10/22/18 12:52 PM
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Joined: Jan 2013
Posts: 478
JB1316
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This thread has me making a grocery list. Just told the wife this afternoon that it was time to make some Jerky. This confirms it. haha, yep, volunteered to go to HEB for the wife this morning too!
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Re: Jerky?
[Re: JB1316]
#7324584
10/23/18 10:23 PM
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Joined: Jan 2013
Posts: 478
JB1316
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Alright, got some top round marinating now and will try my first batch of jerky tomorrow. I only have an oven so will use that. It only goes down to 175, so read online 3-4 hours should do the trick? That sound about right to you experts? Also, how long after they finish are they good to eat? I assume let them cool off in the fridge after cooking? Or are they good to go right out of the oven?
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Re: Jerky?
[Re: JB1316]
#7324603
10/23/18 10:47 PM
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Joined: Oct 2010
Posts: 20,988
BuckRage
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if you are going to use the oven I would turn it as low as possible (175) and crack it open with something. 175 is a bit too high and you also need moisture to escape. When I used the oven before it would take 6-8 hrs.
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Re: Jerky?
[Re: JB1316]
#7324643
10/23/18 11:22 PM
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Joined: Jul 2006
Posts: 110,788
dogcatcher
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The oven works better if it is electric, when we tried the gas stove at our cabin, it just wouldn't cooperate as well as our electric stove at home. On our electric, it would vent the moisture fast through one of the burner holes. I think part of the problem was propane puts moisture into the air.
Combat Infantryman, the ultimate hunter where the prey shoots back. _____________"Illegitimus non carborundum est"_______________
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Re: Jerky?
[Re: JB1316]
#7324891
10/24/18 02:31 AM
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Joined: Sep 2012
Posts: 3,993
68A
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@ 175 you’ll probably wanna go ~6 hrs depending on thickness of cut, if you don’t want it too dry. As was already mentioned, keep the oven door cracked. Do not put it in the fridge to cool. Just let it sit out at room temp to cool before putting in ziplock bags or whatever you’re gonna use, then you can store in the fridge if you’d like. You can eat them right off the bat but you may not end up with much left. 175 isn’t too high, I run 165 on my dehydrator. Just remember that it will continue to dry after taking it out of the oven. The reason you don’t want to put in fridge to cool is it will promote moisture and it can mold, I found out the hard way. Let it cool to room temp, at room temp, before storing.
Last edited by 68A; 10/24/18 02:37 AM.
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Re: Jerky?
[Re: 68A]
#7324907
10/24/18 02:47 AM
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Joined: Jan 2013
Posts: 478
JB1316
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@ 175 you’ll probably wanna go ~6 hrs depending on thickness of cut, if you don’t want it too dry. As was already mentioned, keep the oven door cracked. Do not put it in the fridge to cool. Just let it sit out at room temp to cool before putting in ziplock bags or whatever you’re gonna use, then you can store in the fridge if you’d like. You can eat them right off the bat but you may not end up with much left. 175 isn’t too high, I run 165 on my dehydrator. Just remember that it will continue to dry after taking it out of the oven. The reason you don’t want to put in fridge to cool is it will promote moisture and it can mold, I found out the hard way. Let it cool to room temp, at room temp, before storing. Cool, good tips. Man, most things online say 3-4 hours of cook time, but 6 seems the consensus here so I’ll just keep an eye on it. Thanks for the heads up about putting in the fridge.
Last edited by JB1316; 10/24/18 02:47 AM.
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Re: Jerky?
[Re: JB1316]
#7325008
10/24/18 08:20 AM
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Joined: Jul 2016
Posts: 1,012
Old Stony
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I always grind my meat up, usually in 5 lb. batches...just takes a few minutes. I mix in spices and curing salt,let it sit in the fridge overnight and then shoot it into a cheap dehydrator with a jerky gun. After about 6 hrs.(which leaves the house smelling really good), it comes out just about right. None of that stuff that you can hardly chew for me, as I'm older than some of my teeth !
Last edited by Old Stony; 10/24/18 08:21 AM.
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Re: Jerky?
[Re: JB1316]
#7325628
10/24/18 05:56 PM
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Joined: Jan 2013
Posts: 478
JB1316
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Well I made some jerky today but have a problem, not sure the little over a lb i made was enough. Kids may not get any of this batch the way im getting after it!
Last edited by JB1316; 10/24/18 05:56 PM.
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