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Post by swampsnyper on Jan 26, 2016 11:58:46 GMT -6
I cut some strips from some deer hind quarter roast. Was sure to get very clean meat with no membranes, silver skin or fat. I had a pack of LEM Backwoods jerky mix. Will be my 1st time trying this. Usually just mix my own seasonings but I had this on hand. Dehydrator set at 150 with fan blowing. Will keep checking them until they look right.  |
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Post by Rambow on Jan 26, 2016 12:48:15 GMT -6
Looks good like that. I need to make me some this year.
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Post by swampsnyper on Jan 26, 2016 15:53:14 GMT -6
Seasoning was pretty good. I'll use it again.  |
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Post by 8upbowhunter on Jan 26, 2016 16:25:50 GMT -6
Man that looks good, I need to put some in the smoke house one day......oh wait I need to kill a deer first lol.
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Post by swampsnyper on Jan 26, 2016 17:16:51 GMT -6
I just get the ones off the side the road that are aged and tenderized already, Great for jerky.
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bowonly
Bow Hunter 
Sharkbite Specialist
Posts: 1,574
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Post by bowonly on Jan 26, 2016 17:35:08 GMT -6
That looks like it turned out good. And not a whole lot of shrinkage. Must have been some lean cuts.
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Post by 8upbowhunter on Jan 26, 2016 17:53:33 GMT -6
Hmmm note to self.....don't eat Swampsnypers jerky.
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Post by qrole on Jan 26, 2016 18:36:45 GMT -6
Looks delicious! I make mine in the oven. I set it at 200 & crack the door open. I turn them every 30-45 min for about 2-3hrs. I mostly use mesquite flavor & cure that I get from WM or Academy.
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Post by swampsnyper on Jan 27, 2016 5:52:00 GMT -6
At about 4 hours I started pulling off the thinner cuts. Thicker pieces went another hour or more.
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Post by Rambow on Jan 31, 2016 12:20:58 GMT -6
I made me 2# of jerky with Lagneaux's seasoned deer meat mixed with ribeye trimmings. Tasty!
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