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Venison Roast Jerky #7568714 07/31/19 03:10 PM
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SenkoSamurai Offline OP
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Had an extra roast from a doe I thought I’d try jerkying. Marinating now and will update after the dehydrator tonight. I’m a bigger fan of whole muscle jerky than the ground meat version squeezed out of the gun. What do y’all like?

Re: Venison Roast Jerky [Re: SenkoSamurai] #7568748 07/31/19 03:57 PM
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Bated breath.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Venison Roast Jerky [Re: bill oxner] #7568779 07/31/19 04:50 PM
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Originally Posted by bill oxner
Bated breath.


Never heard of that kind.


"You may all go to hell and I will go to Texas".
Re: Venison Roast Jerky [Re: SenkoSamurai] #7568807 07/31/19 05:28 PM
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That's all we make. We use a cure and smoke ours then finish in the oven if needed.
I can't stand that ground meat jerky but many prefer it. We save several whole muscles from all our animals for jerky ,a staple for fall hunting season.
Looks great !

Re: Venison Roast Jerky [Re: SenkoSamurai] #7568818 07/31/19 05:38 PM
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prefer whole muscle jerky here too. Haven't made any in years since my dad passed. I have his dehydrator and recipes up in the attic but never seem to have the time to play around with that.


"everyone that lives dies but not everyone who dies lived..."

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Re: Venison Roast Jerky [Re: SenkoSamurai] #7568845 07/31/19 06:02 PM
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I like the idea of the traditional jerky better but usually find the ground shout out of a gun quicker easier and easier to eat ad not as big a pain in the but getting caught in my teeth.


It's hell eatin em live
Re: Venison Roast Jerky [Re: SenkoSamurai] #7568950 07/31/19 08:13 PM
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agree redchevy ... there is a fine line with traditional jerky on the degree of toughness to being brittle where it hits the sweet spot on being difficult to enjoy without getting stuck in the teeth.


"everyone that lives dies but not everyone who dies lived..."

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Re: Venison Roast Jerky [Re: SenkoSamurai] #7568984 07/31/19 09:09 PM
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One of my buddies grandpas has jerky and sausage to a science. I never pass up the opportunity to grab a link or piece of jerky when he offers and he always offers banana

He makes his jerky the traditional way also and its the best ive had. Sadly I don't really think any of the kids/grandkids know how to do it and don't think they care to ask and its going to be gone in a few years.


It's hell eatin em live
Re: Venison Roast Jerky [Re: SenkoSamurai] #7568995 07/31/19 09:28 PM
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yum


SPACE FOR RENT


Re: Venison Roast Jerky [Re: SenkoSamurai] #7569069 07/31/19 11:34 PM
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What seasonings are you using on the jerky?


Luck favors the prepared mind.
Re: Venison Roast Jerky [Re: TLoving] #7569225 08/01/19 04:44 AM
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Originally Posted by TLoving
What seasonings are you using on the jerky?


Fresh garlic, a little chili powder, onion powder, salt, pepper, Maggi, soy sauce, and teriyaki.

Re: Venison Roast Jerky [Re: SenkoSamurai] #7569227 08/01/19 04:47 AM
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Into a 170 degree oven with the door cracked

Re: Venison Roast Jerky [Re: SenkoSamurai] #7569248 08/01/19 08:51 AM
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I make them all like them all lol.

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Re: Venison Roast Jerky [Re: SenkoSamurai] #7569255 08/01/19 10:38 AM
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Besides venison, my favorite meat is a tri-tip roast, marinaded in Teriyaki sauce, red flake peppers to taste and a bit of brown sugar and then smoked low and slow on the pellet grill. Really tender and a big hit with family and friends.

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Re: Venison Roast Jerky [Re: SenkoSamurai] #7569386 08/01/19 01:48 PM
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Started at 6pm ish and done by 1:30 am ish. Turned out great! And pigsicles it looks like you have it figured out they all look great!

Re: Venison Roast Jerky [Re: redchevy] #7569440 08/01/19 03:41 PM
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Originally Posted by redchevy
One of my buddies grandpas has jerky and sausage to a science. I never pass up the opportunity to grab a link or piece of jerky when he offers and he always offers banana

He makes his jerky the traditional way also and its the best ive had. Sadly I don't really think any of the kids/grandkids know how to do it and don't think they care to ask and its going to be gone in a few years.

maybe you should show some interest in learning some of his tricks of the trade.

I helped my dad for years and would likely still be doing it but during an estate sale upon his death, his recipe book disappeared and all his fine tuning was lost
bang


"everyone that lives dies but not everyone who dies lived..."

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Re: Venison Roast Jerky [Re: SenkoSamurai] #7569715 08/01/19 08:47 PM
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That looks great..... cheers


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I believe in science and I’m an insufferable [censored]
Originally Posted by beaversnipe
Actually, BBC is pretty damn good

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Re: Venison Roast Jerky [Re: SenkoSamurai] #7570071 08/02/19 03:45 AM
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Re: Venison Roast Jerky [Re: SenkoSamurai] #7570126 08/02/19 10:56 AM
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Now that looks awesome! cheers


Bobby Barnett

Re: Venison Roast Jerky [Re: bobcat1] #7570177 08/02/19 12:33 PM
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Originally Posted by bobcat1
Now that looks awesome! cheers


And a lot of work.
chef


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Venison Roast Jerky [Re: SenkoSamurai] #7577450 08/11/19 02:10 PM
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Just finished 5 lbs myself. Was going to do the ground up gun kind, wife’s favorite. But grinder gave it up and had to be trashed so I just sliced it and put in dehydrater and 4 hours and 50 minutes later, perfection. Used a hickory pack this time.


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Re: Venison Roast Jerky [Re: Sniper.270] #7580680 08/15/19 03:18 PM
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Originally Posted by Sniper.270
Just finished 5 lbs myself. Was going to do the ground up gun kind, wife’s favorite. But grinder gave it up and had to be trashed so I just sliced it and put in dehydrater and 4 hours and 50 minutes later, perfection. Used a hickory pack this time.



It was destiny!

Re: Venison Roast Jerky [Re: SenkoSamurai] #7582325 08/17/19 06:44 PM
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I always do whole muscle. I find it important to defrost until still lightly frozen, then slice, it helps control uniformity. I season with worchestershire, red pepper flakes, coarse ground black pepper, cayenne pepper, a little salt, some seasoning like Fiesta fajita seasoning and sometimes sou or teryiaki sauce. Get it plenty juicy because the meat will soak up lot, which intensifies the flavor once dehydrated. I use the top round muscle mostly but I have used everything from shoulder, anything from the hindquarter and even backstrap. I try to slice cross grain as it does help with the toughness, but I like it chewy.


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Re: Venison Roast Jerky [Re: SenkoSamurai] #7584403 08/20/19 11:33 AM
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What temp do you recommend cooking at in a electric smoker? I have a few roasts left over I am going to try this with. Also how much smoke? seems like it would be easy to over-smoke, I was thinking of just the first hour or so.


Re: Venison Roast Jerky [Re: SnakeWrangler] #7584438 08/20/19 12:14 PM
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Originally Posted by SnakeWrangler
That looks great..... cheers


That it does food


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