Bsmall1521
Well-Known Member
Haven't tried it. Give it a try and let us know how it works!
Jerky
- Thread starter User00056
- Start date
Came out nicely. Used the twin strip dispenser. Used that recipe for a basis but added more spice, smoked paprika, some other bits.This was the recipe I used. It was so good I'll just be sticking with it
Homemade Venison Jerky - Hey Grill, Hey
Get the sweet, savory goodness you love in traditional jerky with a unique, wild twist in every tender bite of my homemade Venison Jerky.heygrillhey.com
The only thing I found when using the gun, is that there's a knack to getting a clean break when laying each strip of wet mixture onto the dehydrator trays. You soon pick it up though. And I just stuck with the wide strip attachment.
6hrs at 55°C in my dehydrator.
Big improvement over hand sliced (whole muscle) jerky is the consistency in thickness leading to a more even finished result.
If I had a meat slicer to cut the whole muscles to same thickness so that they dried evenly, I think I’d go for that - but these do look very smart and eat well. Not as much texture as jerky but very good.
Thanks for the tips!
Attachments
Bsmall1521
Well-Known Member
I'd happily buy that and pay for postage if Sanjay passes!
A word of warning - I took a punt on an Avery Berkel - it didn't travel well!
Bsmall1521
Well-Known Member
But its a Buffalo
If an Avery Berkel didn’t travel well, what hope is there for a Buffalo?
gelert
Well-Known Member
I've seen the same process used to make bacon.Minced venison shaped into a loaf tin,smoked, then cut thin and fried.
I've seen a similar method used to make deer bacon,but the mixture gets stuck in a loaf tin,then smoked,then sliced and fried like bacon.
Looks greatRecipe:
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
- 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)
More experimentation required in that department, but the unsmoked version is superb
I've seen a similar method used to make deer bacon,but the mixture gets stuck in a loaf tin,then smoked,then sliced and fried like bacon.
Brilliant. What recipe did you use?
Finally tried making jerky in my air fryer oven using the dehydrate function. I jacked the temperature up to 50c and set if for 3 hours, rotating the trays every hour. This is beef fillet jerky and probably a bit too soft for marination in strips as it had broken up a bit but I had had some at £18-00 a kg so why not!!
The thinner bits were ready about an hour before the rest and it all finished in 2 hours and as I've got Solar panels all it cost me was the reduced export amount .
Tastes quite peppery and a good texture. I used the recipe at the beginning of the thread but cut it down as I was making a small trial batch. Defintely do this again!!
The thinner bits were ready about an hour before the rest and it all finished in 2 hours and as I've got Solar panels all it cost me was the reduced export amount .
Tastes quite peppery and a good texture. I used the recipe at the beginning of the thread but cut it down as I was making a small trial batch. Defintely do this again!!
Attachments
devon deer stalker
Well-Known Member
I'm going to jerky a roe haunch next week, I cut mine into strips around 5mm thick, I to fan oven at 60°c with oven door slightly open
devon deer stalker
Well-Known Member
All done, tastes lovely
Similar threads
