Jerky

[User00056]

Roe jerky. Rather pleased with how this has turned out! Very pliable, with a good flavour, and just a slight kick from the Kashmiri chilli I added as an afterthought.

 

[User00056]

Recipe:

• 2kg ground venison
• 4 Tablespoons brown sugar
• 4 Tablespoons soy sauce
• 4 Tablespoons  Worcestershire sauce
• 4 teaspoons  sea salt
• 4 teaspoons  black pepper freshly ground
• 4 teaspoons  garlic powder
• 4 teaspoons  onion powder
• 2 teaspoon ground coriander
• 2 teaspoon  Kashmiri chilli flakes (optional)

It took around 4 1/2 hours @ 65C in my dehydrator. I smoked a few strips too, but really didn't like how it turned out More experimentation required in that department, but the unsmoked version is superb

 

[Sol]

How do you go about flattening it? I'd assume some wax paper on a sheet, rolled out then a quick blast in the freezer then slice?

I've been wanting to do jerky for a while but I knew with roe you really have to do ground meat jerky as the muscle cuts would be basically nothing, looks bloody delicious though!

 

[VSS]

Recipe:

• 2kg ground venison
• 4 Tablespoons brown sugar
• 4 Tablespoons soy sauce
• 4 Tablespoons  Worcestershire sauce
• 4 teaspoons  sea salt
• 4 teaspoons  black pepper freshly ground
• 4 teaspoons  garlic powder
• 4 teaspoons  onion powder
• 2 teaspoon ground coriander
• 2 teaspoon  Kashmiri chilli flakes (optional)

It took around 4 1/2 hours @ 65C in my dehydrator. I smoked a few strips too, but really didn't like how it turned out More experimentation required in that department, but the unsmoked version is superb

Looks like a good recipe to me, but if I was you I'd drop the onion powder.
(Not that I've got anything against onions, it's just that onion powder really destroys all the other more subtle flavours in products like this).

 

[User00056]

How do you go about flattening it? I'd assume some wax paper on a sheet, rolled out then a quick blast in the freezer then slice?

I've been wanting to do jerky for a while but I knew with roe you really have to do ground meat jerky as the muscle cuts would be basically nothing, looks bloody delicious though!

I bought myself a jerky gun, which has all the various attachments. You could easily just do it as you say though. I just can't resist a gadget

I can thoroughly recommend it!

 

[Jagged77]

Wow, brilliant! I might have to investigate this. Great post

 

[User00056]

How do you go about flattening it? ?

Here you go. Meant to post this earlier.

 

[Bsmall1521]

I have 2 kilos of various muntjac pieces in a marinade. It will go in the jerky oven tomorrow. Ill update with photos.

 

[sauer]

Had my cheats jerky gun for years !!!
Magic use of mince
Pigeon jerky is good
If dont have a dehydrator you can use oven on lowest setting with door open slightly

Paul

 

[User00056]

Wow, brilliant! I might have to investigate this. Great post

You won't regret it!

 

[TringSaint]

I bought myself a jerky gun, which has all the various attachments. You could easily just do it as you say though. I just can't resist a gadget

I can thoroughly recommend it!

Have you tried just thinly slicing the individual muscles across the grain (3-4mm thick max)?
That’s how I make mine, but the mastic gun method looks interesting!!

 

[User00056]

Have you tried just thinly slicing the individual muscles across the grain (3-4mm thick max)?

I do that with biltong (beef though, as I've never liked the taste of roe venison biltong. I don't know what it is, but it just seems to have an 'off' taste to it)

 

[Sol]

Have you tried just thinly slicing the individual muscles across the grain (3-4mm thick max)?
That’s how I make mine, but the mastic gun method looks interesting!!

The problem with roe Is the shrinkage with moisture loss during the dehydrating process even the "biggest" pieces (e.g Sirloin tip, bottom round, Top round) are about the extent of pieces you'll get that make sensible quality jerky the jerky guns are really effective at being able to pretty much mince an entire deer and jerky the entire thing.

Also yes now that you mention that Quix I SHOULD buy a jerky gun! and a dehydrator I've been meaning to purchase them for bloody ages.

Whenever I shoot a stag If Its a bit of an unpleasant one I will jerky slice it though.

 

[sauer]

Cheats jerky for quickness and day to day
Done in a day

Glad Stu did this thread...reminds me I need to do more when I get home

 

[User00056]

Cheats jerky for quickness and day to day
Done in a day

That looks great!

 

[sauer]

Biltong with deals when they Cut price on topside in Costco or local supermarkets then i biy a few and do a batch
But no quick fix here ... 3-5 days depends on temps and done as shown by my friend who grew up in Zim

Paul

 

[sauer]

Stu does your jerky gun have both round.nozzle ( like a peppermint stick ) and a flat strip type nozzle ?

I prefer the strip ones

Paul

 

[Dazb1967]

Recipe:

• 2kg ground venison
• 4 Tablespoons brown sugar
• 4 Tablespoons soy sauce
• 4 Tablespoons  Worcestershire sauce
• 4 teaspoons  sea salt
• 4 teaspoons  black pepper freshly ground
• 4 teaspoons  garlic powder
• 4 teaspoons  onion powder
• 2 teaspoon ground coriander
• 2 teaspoon  Kashmiri chilli flakes (optional)

It took around 4 1/2 hours @ 65C in my dehydrator. I smoked a few strips too, but really didn't like how it turned out More experimentation required in that department, but the unsmoked version is superb

I will have to give this a try, Without trying to hijack the thread can anyone recommend a cheap dehydrator, Must be cheap because it will not get much use or will this work on the lowest oven setting as per above

 

[Sanjay]

Here you go. Meant to post this earlier.

View attachment 434313

which model jerky gun did you go for? Definitely one I should look at.

 

[Bsmall1521]

which model jerky gun did you go for? Definitely one I should look at.

https://amzn.eu/d/3lsYwom

I have the same one and its fantastic