I've asked the question before, but there have been new members since. I love making jerkey, but can't seem to find a great recipe. Do ya'll use mixes, or do you do it on your own. If so, what is a good recipe? Or a good mix? I always worry that it is gonna get some kind of food poisoining. I know it is supposed to be safe at room temp once it's dried. But I worry that I didn't dry it long enough, etc. So any good tips and advice would be greatly appreciated. My family is missing me making jerkey.
That brings up another question Bobby. I have the hamburger "gun" but have lost the end to it. I was gonna buy another one, but got to thinking, why couldn't I just roll it out between wax paper and cut it? Whatcha think?
I'll post a recipe from one of our members (Sinker). I dont magine he'd mind much. I know it ta be a good'urn. -----------------------------------------------------------------------------------
Jim's Jerky bout 2 poundsa deer meat 1/2 cup soy sauce 1/2 cup worchester-stuff 1 tablespoon PLAIN salt 1/2 - 1 teaspoon pepper lotsa instant garlic 1/3 cup or more likwid smoke 1 cup water
slosh all the fixens up together fore ya start - gives everthin a chance ta git werkin set it somewere cool an outa th way slice up the meat with the grain, furst takin off ALL FAT remove the fat or she'll go rancid on ya slice't bout a quarter inch thick- lets all th goodies soak in kindly dribble'em inta the black lookin mess ya done made a littl atta time,so's ya git some goody on all of it then take a wooden spoon an stir hell out of 't sorta spread it out in th soupy stuff an grunje it down inner so's it all gits covered up best ya can what don;t git soaked up don't taste ta same put'er inna fridge perty good idee is ta taker out an stir hell outa it a cuppl times an letter soak over nite--say 8/10/ 12 hours lay it out on cookie sheets without th pieces touchin much as ya can I put mine up over the wood stove fer bout 10 er 12 hours - not a very hot fire. the idee is ta dry it - NOT cook it. Ya kin do same thing in yer oven iffen ya prop open th door a jigger ta let th moisture out jus set yer thurmerstat low as she'll go an leave'r I turn it over bout haf way thru so's it all turnsa same color allus keep a switch handy ta whak taste-testers ya can use lean beef win th deers all gone - fatty meat don't werk good atall proper done it'll keep, hell I don know how long, but I've et th stuff 3 months later an it was still good dried rite; don need no frijerashun fool aroun an cook 'er an ya gotta keep it inna frij Ya kin spermint with the fixens all ya wanta Some likes't s'dam hot ya got ta store it in glass or it'll ketch far Be plum pleezed ta anser ary kweschun ya got!
daveedka: Hi Tentfire !!! kinda quiet around here these days, the new proboards kinda put the kybosh on a lot of frequent activity. Hope to see it pick up, but I'm as guilty as everyone else.
May 27, 2014 9:03:53 GMT -5
daveedka: Maybe when we start catching fish things will get busier.
May 27, 2014 9:04:14 GMT -5
dsmith: Hi Tentfire!!!!!
Jun 1, 2014 17:46:54 GMT -5
dsmith: Good day fishing today!!!
Jun 1, 2014 17:47:02 GMT -5
lymi: I have just received an Evinrude lightwin 3 outboard motor. I do not know much about them. Looking at the serial number, I believe that it was made in late 1957 or early 1958. I meed to take it to a shop and get it overhauled to get it to run. Let'
Jul 31, 2014 12:03:08 GMT -5