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Working on some jerky #7663386 11/16/19 03:01 AM
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krmitchell Online Content OP
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Cut and marinated 10 lbs of backstrap for jerky tonight.....and before I get yelled at we have like 35 lbs of backstrap so I’ve got to do something besides fry it. With that being said look at the fat on this buck from opening weekend. Jerky pics to follow tomorrow afternoon. [Linked Image]

Re: Working on some jerky [Re: krmitchell] #7663394 11/16/19 03:12 AM
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Love me some back strap jerky. I make deer chili and jerky with deer meat and I can only eat so much chili so mostly jerky with the meat I get.


[Linked Image] [Linked Image]



Re: Working on some jerky [Re: krmitchell] #7663407 11/16/19 03:29 AM
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Heck yeh.

Re: Working on some jerky [Re: krmitchell] #7663720 11/16/19 06:00 PM
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First bit is done. [Linked Image]

Re: Working on some jerky [Re: krmitchell] #7663722 11/16/19 06:02 PM
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Would.


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[Linked Image]




Re: Working on some jerky [Re: krmitchell] #7663938 11/16/19 10:55 PM
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Getting closer [Linked Image]

Re: Working on some jerky [Re: krmitchell] #7663955 11/16/19 11:11 PM
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Quite the endeavor you have going on. Looking good!

Re: Working on some jerky [Re: krmitchell] #7664095 11/17/19 01:31 AM
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Here is what didn’t get eaten or saved for the next 2 weeks.

[Linked Image]

Re: Working on some jerky [Re: krmitchell] #7664105 11/17/19 01:54 AM
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Very nice.
That’s a lot of work.
Custom marinade?


[Linked Image]
"Man is still a hunter, still a simple searcher after meat..." Robert C. Ruark
Re: Working on some jerky [Re: Simple Searcher] #7664132 11/17/19 02:27 AM
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Originally Posted by Simple Searcher
Very nice.
That’s a lot of work.
Custom marinade?


Not on this batch. I’ve messed with a few over the years but have fallen back in store bought mixes. This was all Cabela’s brand. We did sweet & sour along with hickory. The store bought stuff has consistency that I can’t match so I stopped trying to beat them. Similar to brisket rubs, I used to make my own but others are way better at it than me so why bother.

Re: Working on some jerky [Re: krmitchell] #7664157 11/17/19 03:14 AM
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Yum!

Re: Working on some jerky [Re: krmitchell] #7664186 11/17/19 03:55 AM
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Looks great I’ll PM you my address for a couple bags grin


[Linked Image] [Linked Image]



Re: Working on some jerky [Re: krmitchell] #7664213 11/17/19 04:36 AM
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Need to find me some ghost pepper jerky again. That looks good tho


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Re: Working on some jerky [Re: krmitchell] #7664591 11/17/19 06:19 PM
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Never had Backstrap jerky, looks way good food


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Re: Working on some jerky [Re: krmitchell] #7666099 11/19/19 01:00 AM
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Originally Posted by krmitchell
Here is what didn’t get eaten or saved for the next 2 weeks.

[Linked Image]

How do you keep the dry jerky from poking through the bags?

I vacuum seal mine and the next day, it is loose. And I use thick bags in a chamber vac.

Re: Working on some jerky [Re: donswin] #7666276 11/19/19 04:12 AM
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Originally Posted by donswin
Originally Posted by krmitchell
Here is what didn’t get eaten or saved for the next 2 weeks.

[Linked Image]

How do you keep the dry jerky from poking through the bags?

I vacuum seal mine and the next day, it is loose. And I use thick bags in a chamber vac.


Haven’t had that issue honestly. Every now and then I get a bag that isn’t firmly sealed but it is because the seal on the bag is bad. Not something poking through the bag. You may be getting a bad seal to begin with.

Re: Working on some jerky [Re: krmitchell] #7672991 11/26/19 05:31 PM
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All my deer meat goes to jerky. Back strap makes the best of course.


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Re: Working on some jerky [Re: krmitchell] #7675756 11/29/19 11:09 PM
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What temp do you run your dehydrator?

Re: Working on some jerky [Re: Mwhuntfish] #7675774 11/29/19 11:37 PM
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Originally Posted by Mwhuntfish
What temp do you run your dehydrator?


160 for the first 3 hours then dial it back to 130-140 for the rest of the time.

Re: Working on some jerky [Re: donswin] #7709953 01/07/20 12:12 AM
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Originally Posted by donswin
Originally Posted by krmitchell
Here is what didn’t get eaten or saved for the next 2 weeks.

[Linked Image]

How do you keep the dry jerky from poking through the bags?

I vacuum seal mine and the next day, it is loose. And I use thick bags in a chamber vac.


Finally had the issue you described making some jerky this weekend. I ended up double bagging anything that poked through. Weird I’ve never had that problem before.

Re: Working on some jerky [Re: krmitchell] #7716841 01/13/20 11:27 PM
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