Working on some jerky

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.

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.

Heck yeh.

First bit is done.

Would.

Getting closer

Quite the endeavor you have going on. Looking good!

Here is what didn’t get eaten or saved for the next 2 weeks.

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.

Yum!

Looks great I’ll PM you my address for a couple bags

Need to find me some ghost pepper jerky again. That looks good tho

Never had Backstrap jerky, looks way good

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.

All my deer meat goes to jerky. Back strap makes the best of course.

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.

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.