Jerky Time!

[robby denning]

Breaking out the old Little Chief, still had 3lbs elk rounds left from last year. I need to make some room in the freezer for these two bucks that are incoming

Taking the total lazy approach and just bought the Backwoods Mesquite marinade from Sportsmans. I haven’t tried it before, I like to make my own and avoid the nitrates, but gotta live dangerously sometimes

And I don’t know why my rounds were so small from this elk, I think it was just this package and that’s why it’s more like burnt-end jerky than normal strip size.

Marinated overnight and I’m gonna do 3 pounds of mesquite chips.

Anyone else doing the same today?

I’ve got about 20 pounds burger left too so I’m thinking about buying a jerky gun today. Might post on here how that goes. Any tips on jerky burger/gun welcome but I’m heading over there in about an hour so I should’ve started this thread sooner.

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[robby denning]

And I’ve heard if you’re looking, you ain’t cooking, but I just love to see that first boil of smoke to know that I’m on the way.

Took about 15 minutes to start smoking. Each tray runs about an hour before it needs swapped out. I’ll do three trays, I like the heavier smoke flavor, but it’s not for everybody.

Some guys are fine with just a little marinade and one tray.

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[elkguide]

What time should we all show up to "evaluate" your handiwork?

 

[Jimbee]

I've made ground meat jerky in a dehydrator using a fruit leather tray. Basically make a large, thin sheet of jerky meat that fits the round trays, dehydrate and then cut into strips with a scissors after dried. Way easier to handle.

 

[flathead#2]

Got to the point that I eat most of my deer as jerky.
Sliced thin, pounded with a tenderizer hammer.
Marinated in Moore's or Dale's and put on the dehydrator.

 

[COJoe]

Many years ago I made quite a bit of beef jerky, mainly with a Brinkman charcoal smoker, but also used the Little chief and many other batches with a dehydrator. I see your Little Chief smoker is well seasoned. I am wanting to get a smoker again and I like the simplicity of the Little Chief. What are your pros/cons with it? I like the idea of the jerky gun too but never ventured into one.

 

[robby denning]

What time should we all show up to "evaluate" your handiwork?

Well, crap I didn’t get started till 11 and they need 12 hours so I guess it’s gonna be a late night. I have to tell my wife a bunch of beer drinking jerky eating Rokslide buddies are on their way. She’ll be thrilled lol

 

[robby denning]

I've made ground meat jerky in a dehydrator using a fruit leather tray. Basically make a large, thin sheet of jerky meat that fits the round trays, dehydrate and then cut into strips with a scissors after dried. Way easier to handle.

So you are gun-less!? I didn’t even think that was possible. But makes sense. I think I’m gonna pick up the gun because my wife gave me $50 gift certificate for my birthday. It’s just been burning a hole.

 

[robby denning]

Got to the point that I eat most of my deer as jerky.
Sliced thin, pounded with a tenderizer hammer.
Marinated in Moore's or Dale's and put on the dehydrator.

I should’ve pounded these out, didn’t even think about it. They are kind of thick.

 

[Jake Larsen]

The jerky looks great! But what’s this about TWO bucks on the way to your freezer?! Did you finally break the slump?!


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[robby denning]

Many years ago I made quite a bit of beef jerky, mainly with a Brinkman charcoal smoker, but also used the Little chief and many other batches with a dehydrator. I see your Little Chief smoker is well seasoned. I am wanting to get a smoker again and I like the simplicity of the Little Chief. What are your pros/cons with it? I like the idea of the jerky gun too but never ventured into one.

Well, the pro has been that they’re cheap and this one’s paid for. They last about forever, and although I have not had to change my element, I’m sure they’re available. This one’s about 25 years old, although I don’t use it every year.

And I like the size, you hardly notice it when it’s in storage.

I’ve seen some of my buddies true smokers combination grills, that generate a lot more smoke and probably do a way better job. But they’re not hunters so they have not made jerky.

My guess would be if you’re gonna get real serious and make a lot of jerky every year you would want something better.

Anyone else tried something better than these that can chime in?

 

[robby denning]

The jerky looks great! But what’s this about TWO bucks on the way to your freezer?! Did you finally break the slump?!


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Oh yeah brother in a big way but only one of them was Big. Go check the live Hunt sub forum, Tanya titled it something like the ROBO Chronicles.

 

[Jake Larsen]

Oh yeah brother in a big way but only one of them was Big. Go check the live Hunt sub forum, Tanya titled it something like the ROBO Chronicles.

Awesome! Can’t wait to hear the full story. I always learn the most from hearing detailed stories.

As for jerky - it’s hard to beat the easy button, a Treager. I thin slice across the grain on cuts like the bottom round. I much prefer the texture of whole muscle rather than extruded (jerky gun) Helps to freeze the meat, then cut as it begins to thaw (at the soft frozen point). Allows for nice even, thin cuts. Season with High Country pepper and garlic, or whatever floats your boat. Smoke on the lowest heat setting. 4-6 hours usually does it, depending on ambient temperature, and how dry you like your jerky.


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[robby denning]

Yeah, the story is over there on that sub forum.

Wow, so with the Traeger it cut your dry time in half it sounds like. That’s huge because I have to start these kind of early in the day or I don’t get them done.

Do you make any jerky from burger?

And can I assume that High country pepper is a brand?

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[Jake Larsen]

Yeah, the story is over there on that sub forum.

Wow, so with the Traeger it cut your dry time in half it sounds like. That’s huge because I have to start these kind of early in the day or I don’t get them done.

Do you make any jerky from burger?

And can I assume that High country pepper is a brand?

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Nice buck!! Those hook cheaters are just so cool. Good lesson in that story. I’ve got a 10 month old at home, and a 2.5 year old who had some major health complications this summer. Killed my scouting time, but it’s a good reminder to hunt the places that have held good deer in the past. Keep the faith, and hunt like the biggest buck of your life is right there in front of you.

I’ve tried making jerky from burger, I just much prefer the texture of whole muscle. Burger/jerky gun works just as well though.

High Country is the brand. Pepper and Garlic is one of their seasoning blends. It’s made specifically for jerky.

The only downside to a treager is space. On the bigger models, there’s two racks. Still isn’t tons of room, so you can’t do big volumes all at once. But it’s a LOT faster than traditional smokers. The key is THIN cuts. Try to get your hands on Mesquite pellets. The more common Hickory can get bitter with the longer smoking times. Mesquite is a nice mild smoke flavor.

I prefer to keep the jerky on the softer side. Won’t last as long at room temperature, but i just bag and freeze it until I’m ready to use it. Makes for a slightly softer/chewy finish. Still totally safe for a week or two at room temperature. Hands down my favorite jerky has come off a treager.


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[robby denning]

Man, sorry to hear about the health issues with the little ones. Hopefully you can get that behind you. But yeah, focusing on areas that have produced in the past is the next best thing to pre-scouting.

Thanks for posting all that up about the jerky, I’m headed over to Sportsmans right now and I’m gonna pick up one of those guns and see if they have any of that High Country seasoning


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