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Post by dsmith on May 12, 2010 7:16:59 GMT -5
I am finally making jerky today. I am gonna go with a mix I got at Bass pro. We were given a bunch of hamburger meat, so that is how I am gonna go. My son is happy. He has been begging me to make some.
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Post by mastercatter on May 12, 2010 12:28:33 GMT -5
That sound good..Margie hasn't made any for awhile so I guess that I'll have the kids start on her makeing some..
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Post by dsmith on May 12, 2010 18:37:28 GMT -5
So, do you refrigerate your jerky? I looked online, and read mostly that you should refregerate it. Dennis thought cold jerky sounded gross, but I don't want to make us sick. Since I used a mix, you'd think it has preservatives. What do ya'll do?
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Post by mastercatter on May 13, 2010 7:49:35 GMT -5
We do not refrigerate it after it is cured...Some is vacume bagged till used..Will last a couple of months that way. We can also hide it from the kids and tell them that there isn't anymore...
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Post by dsmith on May 14, 2010 15:09:36 GMT -5
Well, Mc, I went and got a vacum sealer. I LOVE it. I did some in 4 packs, but most of them indivual. That way when someone wants one, they don't open the whole pack.
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Post by mastercatter on May 14, 2010 18:34:17 GMT -5
That would work ..I never thought of it ...We always put about a dozen pieces in the one that was sealed...A very good idea! If you re-seal fresh meat for the freezer be sure and keep the sealing edge clean and dry . Otherwise it willll not seal properly.
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Post by dsmith on May 14, 2010 18:44:32 GMT -5
Yeah, on the jerky, I tried to be "cheap" and cut some of the bags snug. They didn't seal, so I ended up wasting that piece. It says to add 3" to the size. The singles are awesome though. May take a little more time, but it's worth it. Some of the people at work want some, and I can just bring them the singles. The grandkids ate some today, and I didn't have to worry about them wasting any, just gave them a single. Looks like I'm in the jerky making biz for a while. I was gonna make a whole bunch now that I know I can seal them. But it's going faster than I can make it.  The batch I'm making tomorrow is Cajun. It ought to be good. |
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Post by tentfire on May 15, 2010 5:00:53 GMT -5
That jerky sure sounds good! It has been a LONG time since I made any. I have some "jerky sliced" venison in the freezer I need to get made up into jerky, too. I want to do that in the smoker, though, and it will have to wait a little while because a bird just hatched out her babies in my smoker, lol. I have a really good teriyaki recipe that I marinate mine in before I dry it. And yes, I always store mine in the fridge, just for that extra bit of safety (and peace of mind). I never have made it out of hamburger, though. I keep thinking I will, but never have. Even have one of those goofy looking jerky gun things for hamburger jerky, still in the box (somewhere around here). Sounds like yours is really turning out well.  Did you know that when you are out camping, you can cut it up and make a good stew with it? Mine was always gone before we went to the lake, though.  |
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Post by mastercatter on May 15, 2010 6:26:28 GMT -5
Our jerky gun has both the round and flat attachments for the hamburger . We like the flat better than the round. Seems to have a better taste even from the same batch of mix..
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Post by dsmith on May 15, 2010 15:09:40 GMT -5
Dennis wanted me to try the round attatchment. I just stick with the flat one.
I'd love your recipe Tentfire if you are willing to share.
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