Jerky Time!

[zacrob11]

Jerky looks good!

 

[Arctic Hunter]

Check out the bearded butchers on YouTube. I just follow what they do.

 

[grainhog]

I've wanted to start making jerky for years and a gift card finally tipped the scale. Bought the Cabela's 80L commercial dehydrator this weekend.

Thawed 9 lbs meat (6 elk, 1 antelope, 2 beef)

2.5 cups coconut aminos (2 full bottles)
1 cup Madhava brand coconut sugar
4 Garlic cloves (because that's all we had, so I added 2 tsp garlic powder)
4 tsp onion powder
4 tsp himalayan sea salt
2 tsp black pepper

Adapted from https://www.sugarfreemom.com/recipes/homemade-sugar-free-low-carb-keto-beef-jerky-recipe/#recipe

Hand sliced partially frozen to 1/4". Marinated for about 18 hours. Set temp to 155°F and time to six hours. It was done in slightly under 5. It could no doubt be tweaked but it is so good. The thick chunks are like candy. My wife ate half the beef already and I'm fairly sure I'd get a finger bitten off if I tried to take any. Just fine with me, more elk and prairie mcnugget.

Huckleberries and cream for desert, an embarrassment of riches.

 

[robby denning]

I've wanted to start making jerky for years and a gift card finally tipped the scale. Bought the Cabela's 80L commercial dehydrator this weekend.

Thawed 9 lbs meat (6 elk, 1 antelope, 2 beef)

2.5 cups coconut aminos (2 full bottles)
1 cup Madhava brand coconut sugar
4 Garlic cloves (because that's all we had, so I added 2 tsp garlic powder)
4 tsp onion powder
4 tsp himalayan sea salt
2 tsp black pepper

Adapted from https://www.sugarfreemom.com/recipes/homemade-sugar-free-low-carb-keto-beef-jerky-recipe/#recipe

Hand sliced partially frozen to 1/4". Marinated for about 18 hours. Set temp to 155°F and time to six hours. It was done in slightly under 5. It could no doubt be tweaked but it is so good. The thick chunks are like candy. My wife ate half the beef already and I'm fairly sure I'd get a finger bitten off if I tried to take any. Just fine with me, more elk and prairie mcnugget.

Huckleberries and cream for desert, an embarrassment of riches.

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Hey, I dug this thread up to post jerky recipes for 2025 and saw your post. This looks great.

how much it set you back? Done any more since this recipe? Do you miss the smoke?

 

[grainhog]

Hey, I dug this thread up to post jerky recipes for 2025 and saw your post. This looks great.

how much it set you back? Done any more since this recipe? Do you miss the smoke?

I think the 80L costs $350. I would have balked at first if I hadn't had the $100 gift card, but knowing what I know now i would buy it full price. I legitimately think you could do a whole whitetail buck + at once. Has functioned perfectly so far. There is a spacer in the back for packaging that you have to take out or the door won't fully close, and they don't tell you in the instructions.

We've probably made 8 batches since, same recipe, made batches before all my hunts so far this year. We want to try Hank Shaw's recipe at https://honest-food.net/venison-jerky-recipe-chipotle/ but really like the clean ingredients and taste of the coconut amino recipe. It's been so nice to supplement bars and dried fruit with jerky in the woods. I really think i feel noticeably better with higher proportion whole food lunches. Gonna be great for skiing too.

I've never had a smoker, so don't miss the smoke!

 

[MarkOrtiz]

I have been doing a bunch of jerky lately too. I really have done a bunch with the jerky cannon, but really prefer whole muscle. I slice thin, marinade for 3-5 days and smoke on the Traeger for 3 hours. It freezes well and I pull some out each week.

 

[Sccritterkiller]

'25 batch..jalapeño and cheddar summer sausage.



I finally got around to doing and ice bath when you pull from the smoker on a batch..only difference I can see is atheistic...
If you want a full voluptuous looking sausage do the ice bath...if you don't care if it wrinkles a little just put in the fridge whem you pull them from the smoker...they taste the same.

 

[robby denning]

'25 batch..jalapeño and cheddar summer sausage.

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I finally got around to doing and ice bath when you pull from the smoker on a batch..only difference I can see is atheistic...
If you want a full voluptuous looking sausage do the ice bath...if you don't care if it wrinkles a little just put in the fridge whem you pull them from the smoker...they taste the same.

looks gorgeous

question: is that a special cheese that can withstand the heat?

 

[Sccritterkiller]

looks gorgeous

question: is that a special cheese that can withstand the heat?

Dont think I ever had another man say my sausage looks gorgeous..

You know it is...I just order all the stuff I need directly from LEM website in late summer...casings, seasonings, and cure...got 3lbs of hi temp cheese this year...should yield around 30# of summer sausage and snacking Stix.

Next up venison breakfast sausage...need to get some more pork belly.

 

[robby denning]

Dont think I ever had another man say my sausage looks gorgeous..

You know it is...I just order all the stuff I need directly from LEM website in late summer...casings, seasonings, and cure...got 3lbs of hi temp cheese this year...should yield around 30# of summer sausage and snacking Stix.

Next up venison breakfast sausage...need to get some more pork belly.

geez, I gotta think before i post lol

great! hi-temp cheese on my list .