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Jerky
Aug 25, 2019 18:41:46 GMT -5
Post by reloader22 on Aug 25, 2019 18:41:46 GMT -5
So I have now done 2 batches. One venison backstrap that got freezer burned and one fresh beef roast. I trimmed all the burned meat off the backstrap and got down to red meat that smelled good. In each case I made a marinade of the following:
Teriaki sauce, worshtershire sauce, brown suger, honey, garlic powder, onion powder and flakes and black pepper. Don't ask proportions cause I don't measure. Took my top oven rack and with toothpicks, skewered the meat and hung it from top rack. Lined bottom with foil. Marinade was 36 hrs both times. Electric oven set at 170 degrees. 6 hours done.
Super sweet and bendy. Great flavor and easy. One trick was to slice the meat on my slicer 1/2 frozen. Made good consistent meat slices that cure evenly.
Way better than even the best store bought stuff and way cheaper.
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Jerky
Aug 26, 2019 6:21:19 GMT -5
Post by ET on Aug 26, 2019 6:21:19 GMT -5
So I have now done 2 batches. One venison backstrap that got freezer burned and one fresh beef roast. I trimmed all the burned meat off the backstrap and got down to red meat that smelled good. In each case I made a marinade of the following: Teriaki sauce, worshtershire sauce, brown suger, honey, garlic powder, onion powder and flakes and black pepper. Don't ask proportions cause I don't measure. Took my top oven rack and with toothpicks, skewered the meat and hung it from top rack. Lined bottom with foil. Marinade was 36 hrs both times. Electric oven set at 170 degrees. 6 hours done. Super sweet and bendy. Great flavor and easy. One trick was to slice the meat on my slicer 1/2 frozen. Made good consistent meat slices that cure evenly. Way better than even the best store bought stuff and way cheaper. Sounds really good. But alas some people paint by numbers and I need measurements for ingredients, chuckle. Something more common now here is wild goose jerky and I think this marinade would be the ticket. Thanks for the share. Ed
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Jerky
Aug 26, 2019 17:09:41 GMT -5
Post by billc on Aug 26, 2019 17:09:41 GMT -5
Years ago I tried making jerky using the toothpick / oven method. By the time it was done there was only one piece left!! Your marinade recipe sounds good. I'll have to give it a try.
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Jerky
Aug 26, 2019 19:24:21 GMT -5
Post by DBinNY on Aug 26, 2019 19:24:21 GMT -5
And just how did backstrap stay in the freezer long enough to get freezer burnt? Sounds like you hit it out of the park, however.
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Jerky
Aug 26, 2019 20:08:21 GMT -5
Post by reloader22 on Aug 26, 2019 20:08:21 GMT -5
Good question DB. The freezer is a big standup. It's well stocked but not necessarily well organized. Kinda got lost in the mix if you will. Great question though. By the date on the package I can recall the shot. Big doe, little fawn in tow. I thought "man, that little deer is going to be heart broken." Well her mother ended up heart broken, or smashed. Cycle of life. When I grabbed those backstraps, I replayed the death run, the fawn bleating over its dead momma and said to myself that I needed to salvage what could be used. Maybe this year I will run across that fawn, all grown up, and harvest her and all the protein she has gained.
It kinda sucked for 5 minutes while that fawn bleated over her dead mom while I approached. But I bet that many fawns do that after their mom gets hit by a tractor trailor or car or truck only to be eaten by vulchers on a hot road side.
Cycle of life. Long live jerky.
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Jerky
Aug 26, 2019 20:09:57 GMT -5
Post by reloader22 on Aug 26, 2019 20:09:57 GMT -5
ET, sorry, no measurements. Just mix a bunch of it up and go for it.
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Jerky
Aug 31, 2019 16:18:04 GMT -5
Post by AJ on Aug 31, 2019 16:18:04 GMT -5
No cure huh?
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Jerky
Jan 26, 2020 12:58:12 GMT -5
Post by reloader22 on Jan 26, 2020 12:58:12 GMT -5
So, been making several batches since these posts and have done a few things to fine tune. The ingredients have changed and, ET, I measured just for you on the last batch. Here goes:
Sliced meat 1/4" thick and all fat trimmed. Have been using beef eye round roasts and also the but ends of beef tenderloins. On the tenderloins, I made small cubes and call them tender bites (and they are). Ingredients:
4 oz of worshtershire sauce 2 oz Teriaki sauce 2 oz soy sauce 1 oz A1 suace 1 oz Simple BBQ sauce 1/4 cup dark brown sugar 1 oz each of honey, maple syrup and molassis 1/2 teaspoon each of black table pepper, garlic powder and onion powder 1 teasoon of minced garlic 1 teasoon of dried chopped onion flakes. Small squirt of yellow mustard.
Shake, shake, shake. The honey wants to cling to the tupperware container. Loosen with a fork if needed. Shake some more
Soak meat 24 hrs minimum. If you want some zip in addition to the sweet, lightly coat with a fine cayanne pepper before skewering.
Here's my newest and best twist to the process: after 2 hrs, the meat is getting stiff enough to hold its shape. Remove from oven and take the toothpicks out. Add all the meat BACK INTO to marinade to recoat everything. Then put back in the oven on a fine rack in a baking pan so that air can get all around it. At 4 hours DO IT AGAIN. Take out at 6 hrs and let cool to room temp. I keep it in the fridge in a large ziplock without closing the bag. It seems to keep better if a little air gets to it. Otherwise in will seem wet if you seal the bag.
I like the lack of over salting and prefer the sweet, sticky, medium hot taste and the has it
Throw away all marinade when done.
Yum
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Jerky
Jan 27, 2020 17:32:13 GMT -5
Post by ET on Jan 27, 2020 17:32:13 GMT -5
Reloader22
A special thanks from me. That recipe is now stored in my computer. Now I have new project of finding or building a multi-tiered rack to fit in the oven. Like you I don't like a lot of salt but I do like some spiced food that bites back, chuckle. Again thanks for taking the time to simplify this recipe for me.
Ed
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