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#3168846 - 02/18/13 05:19 PM Jerky Basics
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Mud Dauber
16 Point


Registered: 07/28/10
Posts: 11872
Loc: Tennessee

content Online
I did a blog post on a simple Jerky making. I know people are very set in their ways when it comes to Jerky making, but I also think that the commercial industry has turned Jerky making into a overly complex affair by propagandizing people into thinking that they need all kinds of uni-tasking equipment just to dry a pieces of meat out. In the end, it is a very simple procedure that can effectively be performed without purchasing uni-tasking equipment and using common household ingredients.

http://gocarnivore.com/2013/02/18/venison-jerky/
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It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

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#3169642 - 02/19/13 11:30 AM Re: Jerky Basics [Re: Poser]
BamaProud
12 Point


Registered: 04/03/11
Posts: 5786
Loc: Shelby County, TN

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I just cut up some this morning its in the fridge getting happy. Gonna put it in the oven early tomorrow.
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#3169699 - 02/19/13 12:53 PM Re: Jerky Basics [Re: BamaProud]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 11872
Loc: Tennessee

content Online
 Originally Posted By: BamaProud
I just cut up some this morning its in the fridge getting happy. Gonna put it in the oven early tomorrow.


I have some that should go in here in a couple of hours.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3169702 - 02/19/13 12:56 PM Re: Jerky Basics [Re: Poser]
BlountArrow
8 Point


Registered: 07/13/12
Posts: 2344
Loc: SouthEast Tenn

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Yeah, all I have ever used is the oven on the lowest temp setting with the door propped open with something metal. Never used a dehydrator or any sort of special appliance.
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#3169739 - 02/19/13 01:45 PM Re: Jerky Basics [Re: BlountArrow]
Pic IN the Casa
14 Point


Registered: 03/18/11
Posts: 8918
Loc: TN

Offline
Good stuff Poser.
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#3170532 - 02/20/13 08:33 AM Re: Jerky Basics [Re: Pic IN the Casa]
BamaProud
12 Point


Registered: 04/03/11
Posts: 5786
Loc: Shelby County, TN

Offline
I did about 2.5 pounds (pre-cook weight). Any more wouldn't have fit the the oven.


Should be done this afternoon.


I have to keep my oven door open pretty wide(maybe 6-9 inches) to keep the temperature around 160. Cant get it lower no matter what I try.
_________________________
Save the Little ones for the Little Ones.
Wine-Down Brewing and Winemaking

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#3177332 - 02/26/13 07:00 PM Re: Jerky Basics [Re: BamaProud]
AT Hiker
6 Point


Registered: 07/03/11
Posts: 791
Loc: Clarksville, Tennessee

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Cool blog/web page! Nice write up as well.
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In every walk with nature one receives far more than he seeks.
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#3200571 - 03/22/13 11:36 AM Re: Jerky Basics [Re: AT Hiker]
BamaProud
12 Point


Registered: 04/03/11
Posts: 5786
Loc: Shelby County, TN

Offline
Making more tomorrow. Picked up the meat today. Talking with the butcher, he informed me they slice it for free. \:\) I know Jerky isn't about aesthetics, but its hard to get consistent thickness in cuts at home...consistent thickness=consistent cooking time till done.
_________________________
Save the Little ones for the Little Ones.
Wine-Down Brewing and Winemaking

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#3203425 - 03/25/13 02:22 PM Re: Jerky Basics [Re: BamaProud]
DaveB
10 Point


Registered: 09/03/08
Posts: 3145
Loc: Shelby County

content Online
Poser-
I stick a wood toothpick through one end of each piece of jerky-to-be and then use that toothpick to bridge two of the oven rack wires. So, the oven is full of pieces of hanging jerky. You can get them very close together this way.

However, I did break down and get a machine this year.

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