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Whole muscle jerky #8043087 11/09/20 02:50 AM
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Txhunter65 Online Content OP
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SW of the metromess all the way to Mills county who makes the best whole muscle jerky.

Re: Whole muscle jerky [Re: Txhunter65] #8043253 11/09/20 10:52 AM
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Errr . . . make it yourself. It's some of the easiest food source to prepare in the world. Put on some spice and dry it. Really not that hard.

Re: Whole muscle jerky [Re: Txhunter65] #8043354 11/09/20 01:05 PM
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Don't have to get fancy.

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Sometimes it's hard being me! But somebody has to do it.
Re: Whole muscle jerky [Re: Txhunter65] #8043474 11/09/20 03:00 PM
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Yep, easy to do.

Can even be done with just your kitchen oven.

Marinate if you like then add the spices you want. After that.... ANY source of low heat to dry the meat and you're done.


Attached Files Jerky1.jpgJerky2.jpgJerky4.jpgJerky5.jpg
Last edited by flintknapper; 11/09/20 03:01 PM.

Spartans ask not...how many, but where!
Re: Whole muscle jerky [Re: Txhunter65] #8043495 11/09/20 03:14 PM
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Only use salt and pepper.

Re: Whole muscle jerky [Re: Txhunter65] #8043503 11/09/20 03:22 PM
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Add some cure or you'll have to store it cold all the time.

Re: Whole muscle jerky [Re: Txhunter65] #8043504 11/09/20 03:23 PM
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I use a dehydrator. Marinate for 24-48 hours and add dry seasoning I make. I use turkey. Set the temp at 160 and let it run for 5-6 hours. Delicious!

Re: Whole muscle jerky [Re: Txhunter65] #8043526 11/09/20 03:35 PM
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I took my elk to Wenzel Lonestar Meat Company off the square in Hamilton. Their jerky might actually be the BEST I've ever had.

Re: Whole muscle jerky [Re: bonehunts] #8043807 11/09/20 07:33 PM
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Originally Posted by bonehunts
I took my elk to Wenzel Lonestar Meat Company off the square in Hamilton. Their jerky might actually be the BEST I've ever had.

Well, that’s kind of why I was asking. Wenzels has the best venison smoked sausage I’ve had with the exception maybe of a tiny place out in Ballinger. Wenzel’s garlic, polish, german, and J&C is all great.
Last year a friend and I took 4 axis does to Wenzel and had 3 pounds of formed jerky and 3 pounds of whole muscle jerky. We could not eat either, all of it went in the trash. I’m not sure what happened. We dropped them off in July, so not sure since it wasn’t deer season if that had something to do with it, maybe someone who doesn’t normally make the jerky made it. I’m just weary about having anymore jerky made there.

Re: Whole muscle jerky [Re: Txhunter65] #8043916 11/09/20 08:30 PM
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Wow, hate to hear that. I haven't taken anything else there since 2017.
Everything else has gone to Cinnamon Creek or Bluebonnet...neither are within your driving range though.

Re: Whole muscle jerky [Re: Txhunter65] #8043923 11/09/20 08:33 PM
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What was wrong with it? Foul, salty, spicy or bland?


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Re: Whole muscle jerky [Re: Txhunter65] #8043986 11/09/20 09:11 PM
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I made this and smoked in my Recteq smoker. It is probably some of the best I ever tasted. I am waiting to fill my tag so I can make some deer jerky next. This was super easy but I have 26 years of experience as a butcher.

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Re: Whole muscle jerky [Re: Txhunter65] #8044313 11/10/20 12:30 AM
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Looks delish.


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Re: Whole muscle jerky [Re: hook_n_line] #8044482 11/10/20 02:06 AM
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Originally Posted by hook_n_line
What was wrong with it? Foul, salty, spicy or bland?

The formed was so tough it was all I could do to break it apart, it was only about 1/8” thick looked and tasted like cardboard. The whole muscle was extremely tough and very salty.

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