Reply
Go Back   TexasBowhunter.com Community Discussion Forums > Topics > Recipes
 
Thread Tools Display Modes
Old 03-01-2017, 12:30 PM   #1
Soggy Bottom
Six Point
 
Soggy Bottom's Avatar
 
Join Date: Sep 2010
Location: Victoria
Hunt In: Victoria County and Jim Wells County
Default Jerky Question

I'm going to take a shot this weekend at making a batch of deer jerky for the first time. I have found the marinade I am going to try and the seasoning recipe. My question is do I need to add curing salt or pink salt to the mix since I will be using a dehydrator? My plan is to freeze it in food saver bags after that. Any other tips with a dehydrator will be greatly appreciated. Thanks
Soggy Bottom is online now   Reply With Quote Back To The Top
Old 03-01-2017, 12:34 PM   #2
BuckRage
Ten Point
 
BuckRage's Avatar
 
Join Date: Feb 2013
Default

No sir no curing salt needed. Just marinade and dry. As for tips.. that depends on the drier you have but don't forget to check every couple hours for doneness and you might need to move them around a bit to get even drying. Another thing to remember is when you get close to the consistency you want take them out because they will continue to dry even after you removed them. Don't put them in bags until they are completely cool and even then I only use paper bags. Good luck.

Last edited by BuckRage; 03-01-2017 at 12:36 PM..
BuckRage is offline   Reply With Quote Back To The Top
Old 03-01-2017, 12:38 PM   #3
Soggy Bottom
Six Point
 
Soggy Bottom's Avatar
 
Join Date: Sep 2010
Location: Victoria
Hunt In: Victoria County and Jim Wells County
Default

Thank you for the info. That clears it up.
Soggy Bottom is online now   Reply With Quote Back To The Top
Old 03-01-2017, 12:44 PM   #4
BuckRage
Ten Point
 
BuckRage's Avatar
 
Join Date: Feb 2013
Default

I marinade for at least 24 hrs but like to go 48 hrs if possible. When I take them out of the marinade use your hands to "squeegee" off most of the liquid (or it will take forever to dry and may be sticky). You'll need more salt than you think. Most importantly. When they are done don't blink because they'll be gone before you know it lol.
BuckRage is offline   Reply With Quote Back To The Top
Old 03-01-2017, 12:50 PM   #5
Soggy Bottom
Six Point
 
Soggy Bottom's Avatar
 
Join Date: Sep 2010
Location: Victoria
Hunt In: Victoria County and Jim Wells County
Default

One more question. Do you re season after drying the marinade off?
Soggy Bottom is online now   Reply With Quote Back To The Top
Old 03-01-2017, 12:54 PM   #6
BuckRage
Ten Point
 
BuckRage's Avatar
 
Join Date: Feb 2013
Default

No not at all. After marinading that long those thin slices of meat will absorb a lot of flavor. Thats one reason I like to go 2 days as well. You'd probably never tell the difference between 24 and 48 though. Might just be in my mind but it is my preference. If you reseason again it will probably be over powering. The only thing I DO add after the marinade though is a little pepper (if you like peppery) and/or red pepper flakes.
BuckRage is offline   Reply With Quote Back To The Top
Old 03-01-2017, 12:59 PM   #7
BuckRage
Ten Point
 
BuckRage's Avatar
 
Join Date: Feb 2013
Default

last batch I did from an Auodad. I cut mine thick. I like 1/4". I don't like them paper thin and cracker dry lol. I also like them a little chewier so I usually cut with grain but I don't pay to much attention to that. If you want them easier to chew then cut against the grain and slice thin.

BuckRage is offline   Reply With Quote Back To The Top
Old 03-01-2017, 01:15 PM   #8
Smithwr
Ten Point
 
Smithwr's Avatar
 
Join Date: Feb 2014
Location: Midlothian TX
Hunt In: Vernon TX
Default

i rotate my drying racks every 2 hours or so
Smithwr is offline   Reply With Quote Back To The Top
Old 03-01-2017, 01:50 PM   #9
buzzbait
Ten Point
 
buzzbait's Avatar
 
Join Date: Oct 2006
Location: Columbus/Colorado County
Hunt In: Colorado, Lavaca, Blanco, Gillispie and Fayette
Default



No curing salt needed. Marinate for a couple hours or overnight. Salt, course black pepper red pepper and garlic after marinade. Cold smoke three days.
buzzbait is online now   Reply With Quote Back To The Top
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 01:34 PM.


Powered by vBulletin® Version 3.8.1
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.
Copyright 1999-2012, TexasBowhunter.com