Jerky Time!

[Ucsdryder]

You inspired me @robby denning. I just took out a big elk roast. I love jerky, but somehow the wife and kids don’t. Lucky me!

 

[robby denning]

You inspired me @robby denning. I just took out a big elk roast. I love jerky, but somehow the wife and kids don’t. Lucky me!

Do it man!

Just took mine out of the smoker. It did take the whole 12 hours and they are delicious!

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[robby denning]

Well, between my son and I we’ve eaten half of our bounty already lol.

Sunday, I put the jerky cannon to work. My goodness this thing does a great job. I’ve never hand formed hamburger jerky, but I can’t imagine it being near as neat and efficient as this thing.

I just mixed in the Backwoods mesquite spice to the burger according to directions, loaded the cannon, and laid out these beautiful 1/8 inch thick strips

What you see in the picture above was about 1.5 pounds, the capacity of the cannon, the Little Chief smoker, and just so happens to be what my butcher gives me per package

Because they were pretty thin and I had started so late in the day, I only ran two trays of smoke over about four hours.

I had to work the next day, so I pulled them after the four hours and finished them in the oven at 200° (the Backwoods said you can do it that way instead of a smoker, or both like I did).

What a great way to use wild game burger. They were really good and of course an easier chew than the whole muscle. A little more moist too but that would mean they won’t keep as long.

The only thing I’m gonna change next time is one more tray of smoke, and a little more salt to the recipe. The Backwoods was just right for the whole muscle jerky, but was a little lacking for the burger recipe

I’ll also try to start earlier in the day so I can do the entire process in the smoker to see if that makes any difference.


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[Ucsdryder]

You inspired me.

Elk Eye of round makes for great jerky!

 

[robby denning]

You inspired me.

Elk Eye of round makes for great jerky! View attachment 786199

need to have a Rokslide roundy with jerky as the main course.

did you marinate or just dry spice (rub, whatever we call it?)

and is the foil on the bottom rack to even out the heat?

 

[Ucsdryder]

need to have a Rokslide roundy with jerky as the main course.

did you marinate or just dry spice (rub, whatever we call it?)

and is the foil on the bottom rack to even out the heat?

Marinade I just toss some stuff together and put it in the fridge for 24-48 hours.

Brown sugar
Teriyaki
Soy sauce
Garlic powder
Onion powder
Saskatchewan seasoning
Red pepper flakes
Paprika

The tinfoil goes at the bottom of the oven. That is for my own well-being. My wife is not impressed when marinade drips onto the bottom of the oven and then burns.

I don’t have a dehydrator so I use the oven. If you use the oven, put it on the lowest temperature and use a ball of foil to crack the door. It dries it more than cooks it and works pretty dang good.

 

[robby denning]

Marinade I just toss some stuff together and put it in the fridge for 24-48 hours.

Brown sugar
Teriyaki
Soy sauce
Garlic powder
Onion powder
Saskatchewan seasoning
Red pepper flakes
Paprika

The tinfoil goes at the bottom of the oven. That is for my own well-being. My wife is not impressed when marinade drips onto the bottom of the oven and then burns.

I don’t have a dehydrator so I use the oven. If you use the oven, put it on the lowest temperature and use a ball of foil to crack the door. It dries it more than cooks it and works pretty dang good.

understood. Is Sasketchewan a name brand spice?

 

[Ucsdryder]

Two years ago, I was on a backpack archery elk hunt. I packed a giant bag of jerky into camp. I love jerky for backpack trips. Lots of protein almost no weight.

When I came back from hunting the first day a mouse had chewed a hole in my bag of jerky. I tossed the entire bag. I was so pissed off I didn’t even wanna hunt anymore!

 

[Ucsdryder]

understood. Is Sasketchewan a name brand spice?

This is by far, my favorite dry rub. Steaks, burgers, chicken, fish… I have yet to find something I don’t like it on.

Amazon.com

 

[Sccritterkiller]

Just loaded 10lbs on snackin stix in the smoker this morning...Pepperoni flavor and added some high temp cheddar to it...its the kids favorite.


The LEM sweet and spicy is my favorite jerky marinade.

 

[robby denning]

Two years ago, I was on a backpack archery elk hunt. I packed a giant bag of jerky into camp. I love jerky for backpack trips. Lots of protein almost no weight.

When I came back from hunting the first day a mouse had chewed a hole in my bag of jerky. I tossed the entire bag. I was so pissed off I didn’t even wanna hunt anymore!

Life’s gotta be hard when you’re afraid of mice

@Tanya Avery can vouch that I just pullout the bread slice with the mouse hole and eat the rest. And look at me, a pillar of health, strength, & vitality!

 

[robby denning]

View attachment 786218

Just loaded 10lbs on snackin stix in the smoker this morning...Pepperoni flavor and added some high temp cheddar to it...its the kids favorite.


The LEM sweet and spicy is my favorite jerky marinade.

OK, this was gonna be the next direction that I took this thread, I noticed in the LEM package saying included a spice pack for making “sticks” but it said that I needed to buy casings and add some pork (20%). What do you do.

 

[Ucsdryder]

Life’s gotta be hard when you’re afraid of mice

@Tanya Avery can vouch that I just pullout the bread slice with the mouse hole and eat the rest. And look at me, a pillar of health, strength, & vitality!

Hahahhaa

We have a danged mouse in our house. My wife is convinced we’re all going to die from the mouse poop. She’s rubbing off on me!

This mouse is the smartest mouse ever. Apparently too smart for me.

 

[willfrye027]

Well, between my son and I we’ve eaten half of our bounty already lol.

Sunday, I put the jerky cannon to work. My goodness this thing does a great job. I’ve never hand formed hamburger jerky, but I can’t imagine it being near as neat and efficient as this thing.

I just mixed in the Backwoods mesquite spice to the burger according to directions, loaded the cannon, and laid out these beautiful 1/8 inch thick strips

What you see in the picture above was about 1.5 pounds, the capacity of the cannon, the Little Chief smoker, and just so happens to be what my butcher gives me per package

Because they were pretty thin and I had started so late in the day, I only ran two trays of smoke over about four hours.

I had to work the next day, so I pulled them after the four hours and finished them in the oven at 200° (the Backwoods said you can do it that way instead of a smoker, or both like I did).

What a great way to use wild game burger. They were really good and of course an easier chew than the whole muscle. A little more moist too but that would mean they won’t keep as long.

The only thing I’m gonna change next time is one more tray of smoke, and a little more salt to the recipe. The Backwoods was just right for the whole muscle jerky, but was a little lacking for the burger recipe

I’ll also try to start earlier in the day so I can do the entire process in the smoker to see if that makes any difference.


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It’s really hard to beat the jerky gun!

My only advice is to make small batches. Eat it within a couple weeks ideally. I made 30lbs one year, took too long to eat it and it didn’t keep very well even in dehydrated bags.

Fresh jerky is the best

 

[robby denning]

It’s really hard to beat the jerky gun!

My only advice is to make small batches. Eat it within a couple weeks ideally. I made 30lbs one year, took too long to eat it and it didn’t keep very well even in dehydrated bags.

Fresh jerky is the best

OK man, thanks, All this goes in fridge or freezer. Does that make any differnece on batch size to you?

 

[willfrye027]

OK man, thanks, All this goes in fridge or freezer. Does that make any differnece on batch size to you?

I didn’t freeze mine, but wish I had. I used nitrates, packed into vacuum sealed bags. I thought it would be good. After about a month I noticed the taste was not the same. Still edible but slightly off in flavor. A year later some of it had a little mold and was not edible.

Zip lock in the fridge worked well but the fresh stuff didn’t last long enough to see how long it would keep.

Let us know how the freezing works for keeping it fresh..for now I would say don’t hold back on eating a bunch of it because who knows if it will be as tasty as it is now!

 

[robby denning]

I didn’t freeze mine, but wish I had. I used nitrates, packed into vacuum sealed bags. I thought it would be good. After about a month I noticed the taste was not the same. Still edible but slightly off in flavor. A year later some of it had a little mold and was not edible.

Zip lock in the fridge worked well but the fresh stuff didn’t last long enough to see how long it would keep.

Let us know how the freezing works for keeping it fresh..for now I would say don’t hold back on eating a bunch of it because who knows if it will be as tasty as it is now!

OK.

I've frozen batches before with no issues but nothing has lasted more than a momth before we ate it. Just can't stay out of it lol.

Thinking if this is always going to be fridge/freezer jerky, might leave the nitrates out.

 

[Sccritterkiller]

OK, this was gonna be the next direction that I took this thread, I noticed in the LEM package saying included a spice pack for making “sticks” but it said that I needed to buy casings and add some pork (20%). What do you do.

Get the kit...and some high temp cheese. I add 10% pork belly as my ground already has 10% added.

Backwoods® Original Snack Stick Kit | LEM Products

The original flavor, still going strong. Kits include Seasoning, Casings and Directions. LEM Products | The Leader In Game Processing

www.lemproducts.com

 

[Sccritterkiller]

Let us know how the freezing works for keeping it fresh..for now I would say don’t hold back on eating a bunch of it because who knows if it will be as tasty as it is now!

Had some elk jerky I made this time last year in the stand on Sat. Vac pac and freeze it will last over a year easy.
I do a lb in bag...do the same with summer sausage...works great.

 

[robby denning]

Get the kit...and some high temp cheese. I add 10% pork belly as my ground already has 10% added.

Backwoods® Original Snack Stick Kit | LEM Products

The original flavor, still going strong. Kits include Seasoning, Casings and Directions. LEM Products | The Leader In Game Processing

www.lemproducts.com

on it! did not know such a thing as "high-temp cheese"