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Old 01-08-2022, 05:00 PM   #1
DEREKG22
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Default Venison jerky....errors made

Smoked some venison jerky yesterday....it was my first time using the package of jerky/cure/seasoning stuff from academy....I followed the instructions to the t ....I think where I goofed was using the entire package, as I do tend to apply spices pretty liberally....it seems it was made for like 15 lbs of meat and I had like 4 ....its so salty the dog won't eat it...this jerky came out looking like it could go in a jerky competion or meat smoking magazine....the amount of smoke and size of strips was epic....talk about bummed....is there absolutely anything that can be done to rectify this?...a buddy recommended cooking with it...wife said absolutely not....next recourse is leaving it on the table in the breakroom at work and watching the guys fight over it....till they taste it
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Old 01-08-2022, 05:04 PM   #2
txtimetravler
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Try washing it off.
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Old 01-08-2022, 05:09 PM   #3
Cajun Blake
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My seasoning mix does not use cure. My jerky only lasts a few days so I've never had to add cure. If needing to store jerky for more than a few weeks, vacuum seal and freeze. Flavor is black pepper with mesquite smoke mixed in

$8 for a packet that will season 45 lbs of raw meat , 2 FREE fajita seasoning included with each order

PM me if interested



fajitas done by Robinhood (Jason) using my seasoning


also sell this seasoning

Last edited by Cajun Blake; 01-08-2022 at 05:13 PM.
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Old 01-08-2022, 05:12 PM   #4
Playthewind
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Jerky is supposed to be salty to a certain extent. That’s what preserves it most of the time. Only thing I could think to do is rehydrate it some dissolved sugar water to cut some of the salt. Jerky is trial and error most of the time and you will find over time that those box mixes and most recipes are overrated. If you are like me and like a lot of seasoning (flavor) do some trial batches with your own recipe and go from there.
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Old 01-08-2022, 05:12 PM   #5
IowaHunter
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Drool.
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Old 01-08-2022, 05:22 PM   #6
S-3 Ranch
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You dirty dog ! You had to put a picture of boudin when I canít drive to get any, lol
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Old 01-08-2022, 05:58 PM   #7
wilded
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Soak overnight in cold water in the refrigerator and then let dry. A lot of the salt will come out.

Last edited by wilded; 01-08-2022 at 06:55 PM.
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Old 01-08-2022, 06:12 PM   #8
Cajun Blake
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Quote:
Originally Posted by wilded View Post
Soak overnight in cold water in the refrigerator and they let dry. A lot of the salt will come out.
perhaps add a peeled, sliced potato in the water which will soak up the seasoning and salt (like it does in a crawfish boil)

no clue if this will work but in theory it sounds good
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Old 01-08-2022, 07:17 PM   #9
DEREKG22
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I'll deff try the cold water trick...maybe even ice water
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Old 01-08-2022, 07:24 PM   #10
8th1
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Chop it up and fry it a little bit, then throw some eggs into it. Don't put more salt. Make tacos
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Old 01-08-2022, 07:31 PM   #11
brrdnk
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I can highly recommend Blakes Jerky seasonings. All I use and its great. Also the fajita and Boudin seasoning are the bomb. Give them a try you won't be disappointed.
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Old 01-08-2022, 07:35 PM   #12
SmTx
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Take it to work with you and let coworkers see it. They'll ask for some and if it's no good maybe they'll never ask you again.
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Old 01-08-2022, 07:36 PM   #13
asu-indian
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All that and next time read the directions on the jerky cure regarding amounts. Duh.
Laughing with you not at you!
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Old 01-08-2022, 07:39 PM   #14
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If it's the hi mountain brand you used, that stuff is great. If used correctly it's not near a salty as other cures. As far as fixing what you got, I think you are sol
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Old 01-08-2022, 07:50 PM   #15
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I agree with the cold water/potato soak then dehydrate again just like you did the first time. Nothing to lose at this point.
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Old 01-08-2022, 08:12 PM   #16
BURTONboy
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Default Venison jerky....errors made

I over seasoned using likely that same seasoning, and all I got is to keep a beer handy. I dont recall throwing it out, but I know I didnt use 4# of meat for a -5# batch eitherÖ. That there is likely to be WAY saltier than my screw up.

In the future, get a meat lug and put one layer of jerky down and season somewhat heavy, put another layer down and season the same, continue until your out of meat. Put in a big bottle of Worcestershire and mix around, then throw into a few ziplocks and into the fridge for 24hrs.

When seasoning, all youre to do is throw it loosely on top. By doing the steps above, when you add the Worcestershire and mix up, youll come out perfect as it helps spread everything around.


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Old 01-09-2022, 06:06 AM   #17
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CB’s is some of the best jerky seasoning I have tried and is my go to. I do add cure to it for increased shelf life! It is some dang good stuff….got a batch on dehydrator now.
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Old 01-09-2022, 08:08 AM   #18
critter69
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Sooooooooooo, you didn’t follow the instruction to the tee. Far to much seasoning for that amount of meat, trying to wash it off is your choice, but I don’t think you’ll be happy with it either. Next time, follow the the directions I know because I have done the exact same thing, miss measured all my seasoning to the amount of meat
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Old 01-09-2022, 08:16 AM   #19
andre3k
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That Lem jerky seasoning they sell at Academy is pretty **** good. The small packets are for 5lbs of meat. Which brand of seasoning did you purchase?
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Old 01-09-2022, 09:23 AM   #20
Gumbo Man
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Don’t throw it out. Freeze and use a few pieces at a time to season a pot of beans.
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Old 01-09-2022, 09:39 AM   #21
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I have always made my own seasoning for jerky so I cant comment as to the amount of salt it has. my wife's favorite type is dehydrated well and not smoked. I used water, apple cider vinegar, salt, liquid smoke, garlic powder, coarse ground pepper and jalapeno dust.
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Old 01-09-2022, 10:33 AM   #22
Bassdeer
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Send it all to me I'll take care of it and pay for shipping.
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Old 01-09-2022, 12:00 PM   #23
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I was on a lease with 2 guys that worked in a salt mine. Both of them had so much salt in their system they could barely taste it. They brought some homemade jerky once that was nothing but meat rolled in salt.... salt crust must have been 1/32" thick. Reminded me of the sugar crystals on those orange slice candies. They loved it but nobody else could eat it.

Soaking in cold water may help, especially if you press all the juice out of it and resoak a few times.

Last edited by Native Texan; 01-09-2022 at 12:02 PM.
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Old 01-09-2022, 12:58 PM   #24
DEREKG22
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Quote:
Originally Posted by critter69 View Post
Sooooooooooo, you didnít follow the instruction to the tee. Far to much seasoning for that amount of meat, trying to wash it off is your choice, but I donít think youíll be happy with it either. Next time, follow the the directions I know because I have done the exact same thing, miss measured all my seasoning to the amount of meat
The shaker they provide had holes in it the size of buckshot to pass through....I seasoned some of the meat with the amount I mixed up and ran out and thought- well that didn't go far...this can't be right....haha....

Like I said, hard lesson learned....I honestly didn't realize the amount of meat to seasoning ratio would be as critical as it turned out to be.....I didn't even look into it until after the damage was done....live and learn....
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Old 01-09-2022, 01:01 PM   #25
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Quote:
Originally Posted by 8th1 View Post
Chop it up and fry it a little bit, then throw some eggs into it. Don't put more salt. Make tacos

Venison machacado! Brilliant!


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Old 01-09-2022, 01:14 PM   #26
stickman
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Cajun Blake’s jerky seasoning is totally legit. Oh, and taco seasoning, fajita seasoning, seafood boil, and pretty much anything else he sells. That’s being said, maybe try squeezing some lime on the jerky right before you eat it. The acid should help cut the saltiness, I do that with dried beef/machacado we buy down here.
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Old 01-09-2022, 07:42 PM   #27
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Nothing but black pepper and Lawry's Season Salt for my jerky---did all of a doe less the 'straps and one large roast which I will try the "corning" as in corned beef treatment on it.
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