Tim and Karen
Marianna, FL USA
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Joined: 07/22/2002
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Does anyone beside me make Jerkie (or other dehydrated "stuff") this time of year?
If there is any interest, I'll post my procedure.
If not, this thread can die a dignified (hopefully) death.
TIM
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Spanky
Johnstown, PA
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Joined: 08/25/2003
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I make tons of it year round. In fact, I am in the process of replenishing my supply of venison for that purpose...
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SuperDutyFiver
Long Valley, NJ, USA
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Joined: 10/30/2003
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Post the process please.
Love the Jerkie....just never made it...HELP!
Mark
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brandt ranch
Tustin Ranch, CA USA
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Joined: 09/02/2003
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I have a smoker and it came with instructions on how to make jerky. Did not work. How do you guys make yours?
Brandt Ranchers, and Bailey, the Golden, too!
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Spanky
Johnstown, PA
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Joined: 08/25/2003
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I have a NESCO dehydrator. It's the way to go... I make 6# batches at a clip. I've even come up with my own version of spices to make it.
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Poodledude
Flagler Beach, FL
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Joined: 08/04/2003
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I make it all the time; have a big long recipe and dehydrater that will do several pounds at once. I use London Broil. My buddie uses top sirloin and plain ole Dales Steak Marinade and I ain't so sure that it just as good as my long, drawn out 14 ingredient version.
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Discus
TX, U.S.
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Joined: 07/03/2002
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I too make it year-round. I make it several different ways, but a good, quick way is to use Claude's Fajita Marinade. Always comes out good. I use an Excalibur Food Dehydrator. A little on the expensive side, but makes jerky in about three hour's time. The newer models have a timer so you just set it and leave it.
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brandt ranch
Tustin Ranch, CA USA
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Joined: 09/02/2003
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Hot damn, wonder if it's too late to add this to my Christmas list?!?
Thanks guys. Now, I wonder if they will let me hunt deer at the L.A. Zoo?
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strollin
San Martin, CA
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Joined: 06/12/2003
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I'd like to see the process. We have a dehydrater sitting in a closet that's never been used and we love jerky but have never made it.
strollin
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Cajun Cook
Eunice La.
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Joined: 11/27/2003
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Yea, I do, I get a beef rump roast the cheaper the better, slice it as thin as possible with my Harbor freight slicer. Put it in a big ole tupperware with tobasco, mustard, worcestershire sauce, salt and pepper to extreme taste.(just add stuff till you are happy), marinate overnite. Put it in My dehrydrater overnite. In the moring rotate the trays and eat as ready. Get ready to make another batch, cause it dont last long. Cajun Cook
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