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Old 11-02-2015, 10:12 PM   #1
Smart
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Default Deer jerky..... Nothing says

"I love you honey" like 10lbs of marinating hickory deer jerky. My little bitty wife will shank a sucker for the last piece of deer jerky.. She is so lucky.

Really though, it's that time again. I'm making room in the freezer for the 4 day trip to the lease this weekend. Feeling a little bloodthirsty so I'm trying to plan ahead. . Marinating over night for 12 hours and putting on first thing in the AM. It'll probably take me 2-3 rounds to get it all done.

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Old 11-02-2015, 10:13 PM   #2
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Mmmmmm. Oh. Thanks.
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Old 11-02-2015, 10:14 PM   #3
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I'll have to get this recipe if you'll share! Ha
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Old 11-02-2015, 10:16 PM   #4
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Old 11-02-2015, 10:20 PM   #5
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Mmmm PMing you my address Weston loves deer and jerky, send him 2lbs or so. Of course I'll have to try it out first and make sure it's ok to eat lol
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Old 11-02-2015, 10:52 PM   #6
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That, my friend, is a beautiful sight. I bet it looks even better when it is dried.
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Old 11-02-2015, 10:54 PM   #7
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Originally Posted by EastTxTracking View Post
I'll have to get this recipe if you'll share! Ha

Sure....super simple and folks seem to really like it....


I use Allegro Marinades you can get at Walmart Superstore or any major grocery store and each bottle is about $2.50 located near the BBQ sauce. Simple easy and delish! I prefer the Hickory Smoke and the HotnSpicy personally.

-For 10-15lbs I use 3 bottles of Hickory Smoke and 1 HotNSpicy..... or 2 and 2.

-Sliced deer across the grain (muscles fibers) in 1/8-1/4" slices

-Place in big bowl with all bottles of marinade, mix thoroughly making sure you have good coverage.....I marinade for at least 8-12 hours but prefer 24ish if I have the time. The longer the better imo. Mix by hand after 30 minutes to get it ready to sit

-Mix by hand every 4-6 hours or so as well if you can.....Do it at lease once

-Place on dehydrator, sprinkle red pepper and/or restaurant grade black pepper to taste and let the dehydrator do it's thing.

Remember when adding the pepper, the meat will shrink but the pepper quantity and heat will not.. Don't over do it. If you hang from your oven racks to dry, add pepper before running through picks or skewers..


Here is a pic of the Allegro marinades...

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Old 11-02-2015, 10:56 PM   #8
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Quote:
Originally Posted by Smart View Post
Sure....super simple and folks seem to really like it....


I use Allegro Marinades you can get at Walmart Superstore or any major grocery store and each bottle is about $2.50 located near the BBQ sauce. Simple easy and delish! I prefer the Hickory Smoke and the HotnSpicy personally.

-For 10-15lbs I use 3 bottles of Hickory Smoke and 1 HotNSpicy..... or 2 and 2.

-Sliced deer across the grain (muscles fibers) in 1/8-1/4" slices

-Place in big bowl with all bottles of marinade, mix thoroughly making sure you have good coverage.....I marinade for at least 8-12 hours but prefer 24ish if I have the time. The longer the better imo. Mix by hand after 30 minutes to get it ready to sit

-Mix by hand every 4-6 hours or so as well if you can.....Do it at lease once

-Place on dehydrator, sprinkle red pepper and/or restaurant grade black pepper to taste and let the dehydrator do it's thing.

Remember when adding the pepper, the meat will shrink but the pepper quantity and heat will not.. Don't over do it. If you hang from your oven racks to dry, add pepper before running through picks or skewers..


Here is a pic of the Allegro marinades...


Thank you sir! Saving and going to try this! What do you make the jerky meat out of?
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Old 11-02-2015, 11:05 PM   #9
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Originally Posted by EastTxTracking View Post
Thank you sir! Saving and going to try this! What do you make the jerky meat out of?

I always use deer. It helps me make good use out of any I have left so we all can enjoy it outside of our deer sausage and bacon burger.. The hindquarter and frontquarter muscled out works best....any long trimmings too. I have used backstrap before if she really wanted some and that's all I have..
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Old 11-02-2015, 11:06 PM   #10
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Looks good. Think I'll have to give it a try
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Old 11-02-2015, 11:07 PM   #11
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Quote:
Originally Posted by Smart View Post
I always use deer. It helps me make good use out of any I have left so we all can enjoy it outside of our deer sausage and bacon burger.. The hindquarter and frontquarter muscled out works best....any long trimmings too. I have used backstrap before if she really wanted some and that's all I have..

Haha thanks, I figured the quarters.. I don't know if I can use backstrap for it! I like that fried or grilled too much...
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Old 11-02-2015, 11:16 PM   #12
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Haha thanks, I figured the quarters.. I don't know if I can use backstrap for it! I like that fried or grilled too much...

LOL...I understand that and agree, but when the boss got a hankerin' for deer jerky out of season, I used what I had.
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Old 11-02-2015, 11:17 PM   #13
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LOL...I understand that and agree, but when the boss got a hankerin' for deer jerky out of season, I used what I had.

Haha I understand! What the boss wants, SHE gets... lol
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Old 11-02-2015, 11:22 PM   #14
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Looks good I'll have to try this recipe.
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Old 11-03-2015, 02:49 AM   #15
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Elk is for when you really love someone.
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Old 11-03-2015, 05:49 AM   #16
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Thanks Smart - I'm going to try this at the Iowa farm this week.
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Old 11-03-2015, 07:37 AM   #17
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Quote:
Originally Posted by Smart View Post
Sure....super simple and folks seem to really like it....


I use Allegro Marinades you can get at Walmart Superstore or any major grocery store and each bottle is about $2.50 located near the BBQ sauce. Simple easy and delish! I prefer the Hickory Smoke and the HotnSpicy personally.

-For 10-15lbs I use 3 bottles of Hickory Smoke and 1 HotNSpicy..... or 2 and 2.

-Sliced deer across the grain (muscles fibers) in 1/8-1/4" slices

-Place in big bowl with all bottles of marinade, mix thoroughly making sure you have good coverage.....I marinade for at least 8-12 hours but prefer 24ish if I have the time. The longer the better imo. Mix by hand after 30 minutes to get it ready to sit

-Mix by hand every 4-6 hours or so as well if you can.....Do it at lease once

-Place on dehydrator, sprinkle red pepper and/or restaurant grade black pepper to taste and let the dehydrator do it's thing.

Remember when adding the pepper, the meat will shrink but the pepper quantity and heat will not.. Don't over do it. If you hang from your oven racks to dry, add pepper before running through picks or skewers..


Here is a pic of the Allegro marinades...

I saw your post on this last year. I tried it for the first time and it was really good. Looking forward to experimenting with it again this year. Thanks for the tips.
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Old 11-03-2015, 07:52 AM   #18
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Thanks smart. That looks really tasty.
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Old 11-03-2015, 08:54 AM   #19
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Thanks for the recipe.
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Old 11-03-2015, 08:59 AM   #20
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Smart have you tried the allegro fajita and brisket marinade. It's pretty good. Albertsons in Corinth has it. Used to marinate some bacon wrapped burgers last week they came out awesome
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Old 11-03-2015, 09:05 AM   #21
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Yes Sir!!!!

People think I am crazy when I tell them I cut jerky meat first when processing a deer. I take the best choice, leave the rest for sausage/hamburger.
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Old 11-03-2015, 09:12 AM   #22
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How thick are the pieces and what temp and amount of time do you like to cook them for.
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Old 11-03-2015, 09:13 AM   #23
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Just saw. Dehydrator. Never mind. Looks tasty!
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Old 11-03-2015, 09:26 AM   #24
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Jerky making rookie question. What is the amount of time in the dehydrator?
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Old 11-03-2015, 09:34 AM   #25
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Ditto the length of time in the dehydrator. And tag for trying this.
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Old 11-03-2015, 09:42 AM   #26
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Thanks for the recipe.
I've got one that I use but have been wanting to try a new one. I've got 30 lbs of nilgai already cut up in the freezer.
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Old 11-03-2015, 09:49 AM   #27
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Since no one else has asked......about how long in the dehydrator?
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Old 11-03-2015, 09:50 AM   #28
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Quote:
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Since no one else has asked......about how long in the dehydrator?
Till it is done to your liking would be my guess......
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Old 11-03-2015, 09:50 AM   #29
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Recipe looks good. I put mine in the smoker at 165* till done using the high mountain kits. Turns out great and is a very affordable way to process your deer meat.



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Old 11-03-2015, 09:52 AM   #30
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Yum ! Hungry now ! This and summer sausage. Don't have to worry about the wife it's the daughter I have to worry about.
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Old 11-03-2015, 09:54 AM   #31
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Originally Posted by Full Throttle View Post
Recipe looks good. I put mine in the smoker at 165* till done using the high mountain kits. Turns out great and is a very affordable way to process your deer meat.



about how long does it take to get done when cooking at 165?
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Old 11-03-2015, 10:00 AM   #32
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Do you use same recipe on beef? All out of venison right now. As soon as the big ducks start to cooperate down here I'll try them too.
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Old 11-03-2015, 10:06 AM   #33
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about how long does it take to get done when cooking at 165?

I smoke it for 3 hrs and then about another 3 in the oven or propane fire starter on my smoker. It can get too smokey tasting if you smoke it the whole time. Mine is really more of a snack stick than a jerky. I don't dry it quite as long as others because I like the taste and texture better that way. I keep all the extra in the freezer to preserve it.
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Old 11-03-2015, 10:08 AM   #34
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Quote:
Originally Posted by shaft_slinger00 View Post
Elk is for when you really love someone.
Attachment 753745
Erin loves me more..


Quote:
Originally Posted by Guerrero88 View Post
Smart have you tried the allegro fajita and brisket marinade. It's pretty good. Albertsons in Corinth has it. Used to marinate some bacon wrapped burgers last week they came out awesome
I have not but I'd give it a shot.


Quote:
Originally Posted by bho0351 View Post
Jerky making rookie question. What is the amount of time in the dehydrator?
Quote:
Originally Posted by Big Todd View Post
Ditto the length of time in the dehydrator. And tag for trying this.
Quote:
Originally Posted by Ironman View Post
Since no one else has asked......about how long in the dehydrator?

My dehydrator has tempo control so I usually run 140 deg for 8 hours or so. Every batch is different as far as exacts. I rotate the racks top to bottom at least once. I start checking in on doneness around 6 hours just to be sure. Its done when it's how you like it. I don't like it paper dry. I like a little chew or bite in my jerky.

Last edited by Smart; 11-03-2015 at 10:22 AM..
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Old 11-03-2015, 10:11 AM   #35
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Quote:
Originally Posted by Smart View Post
She loves me more..




I have not but I'd give it a shot.









My dehydrator has tempo control so I usually run 140 deg for 8 hours or so. Every batch is different as far as exacts. I rotate the racks top to bottom at least once. I start checking in on doneness around 6 hours just to be sure. Its done when it's how you like it. I don't like it paper dry. I like a little chew or bite in my jerky.
Thanks. That gives us an idea of about how long.
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Old 11-03-2015, 10:13 AM   #36
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Walked by those marinades for years..... Going to have to give it a try.

The Soy-Vay line are really good also
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Old 11-03-2015, 10:22 AM   #37
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Quote:
Originally Posted by Smart View Post
My dehydrator has tempo control so I usually run 140 deg for 8 hours or so. Every batch is different as far as exacts. I rotate the racks top to bottom at least once. I start checking in on doneness around 6 hours just to be sure. Its done when it's how you like it. I don't like it paper dry. I like a little chew or bite in my jerky.
Thank you, sir!!
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Old 11-03-2015, 10:23 AM   #38
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I've used the Allegro before, good stuff.

You're right, it's getting to be that time of year, I need to get to killin.
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Old 11-03-2015, 10:42 AM   #39
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I use the allegro hickory marinade and cut up an onion and a garlic clove in it let it set for 12-15 hours then mesquite smoke it down. Idk what temperature as I don't have a thermometer on my smoker but I go for more smoke less heat. Usually takes about 3 hours for thinner pieces and 5-8 hours for the thickest pieces. You don't want to go until it's completely dry because it will be like chewing on a rock. It takes a few batches before you can get the feel for when to pull it off
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Old 11-03-2015, 10:43 AM   #40
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Tagged for later, I have some meat in the freezer from last year that I need to use up.
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Old 11-03-2015, 10:45 AM   #41
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Quote:
Originally Posted by stickman View Post
Do you use same recipe on beef? All out of venison right now. As soon as the big ducks start to cooperate down here I'll try them too.

Yes......I have used lean roasts before ...

You don't went something with a heavy amount of fat
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Old 11-03-2015, 11:37 AM   #42
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Quote:
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Yes......I have used lean roasts before ...

You don't went something with a heavy amount of fat
Ok, thanks Jason
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Old 11-03-2015, 11:49 AM   #43
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Quote:
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Ok, thanks Jason
Sure thing...that was supposed to "want" not went. **** fat fingers...



I guess I forgot to post these from earlier. Could have sworn I did.

Looks like its gonna take me about three 8 hour batches....

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Old 11-03-2015, 12:18 PM   #44
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Quote:
Originally Posted by Smart View Post
Yes......I have used lean roasts before ...

You don't went something with a heavy amount of fat
What's the best way to slice it?
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Old 11-03-2015, 12:21 PM   #45
Smart
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What's the best way to slice it?
Always across the grain for a better chew. I slice in 1/8" to 1/4" slices with a Dexter Russell brisket knife..........
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Old 11-03-2015, 12:37 PM   #46
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Jason, I just got a dehydrator. I thought if you didn't cook to 160 before you dehydrated, you would need to add cure to your marinade? No?
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Old 11-03-2015, 12:40 PM   #47
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Thanks again for sharing. Looks great..
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Old 11-03-2015, 12:42 PM   #48
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Looks good!
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Old 11-03-2015, 12:48 PM   #49
Smart
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Originally Posted by zztex View Post
Jason, I just got a dehydrator. I thought if you didn't cook to 160 before you dehydrated, you would need to add cure to your marinade? No?

If you cook to 160 and then dehydrate you will have dried roast strips and it is nasty. I did some in the oven once and the spoon slipped out of the door...so after an hour I had 15 lbs of cooked beef strips. I tried to dry them and they were horrible. Think of a chewy dog biscuit. I'm sure there is plenty of salt in those marinades but I have never used actual cure on full muscle jerky. Now on burger/squirt jerky I have.
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Old 11-03-2015, 01:09 PM   #50
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Erin loves me more..



You know it! Lisa and I have a lot in common. That must be why you love me so much!
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