Thread: Jerky recipes

Throw em out fellas! Would love to see what worked and some new ideas!

I started with this one because it doesn't use any obscure ingredients and riffed on it depending on what I could find lying around: https://www.allrecipes.com/recipe/24...de-beef-jerky/

I use the oven method described here: https://www.jerkyholic.com/how-to-ma...in-the-oven-2/

Works really well. Too well - I'd use around 2kgs of raw meat and smash the resultant jerky in the space of a couple of days, so I've backed off it for a while

Originally Posted by mopheadrob

I started with this one because it doesn't use any obscure ingredients and riffed on it depending on what I could find lying around: https://www.allrecipes.com/recipe/24...de-beef-jerky/

I use the oven method described here: https://www.jerkyholic.com/how-to-ma...in-the-oven-2/

Works really well. Too well - I'd use around 2kgs of raw meat and smash the resultant jerky in the space of a couple of days, so I've backed off it for a while

now you guys a question just thinking about a few days in the scrub - could one take jerky and turn it into a casserole or just to salty - was sort of thinking well it keeps- is light - pa cket of gravy mix - add some spuds veges after a while cooking - yes no ??

Don't put this in it. I had to evacuate the house, think weapons grade pepper bomb!

I actually ditched using veni for jerky, now I just use rolled roast beef and salt, love the fat when its dehy'd

Originally Posted by Barry the hunter

now you guys a question just thinking about a few days in the scrub - could one take jerky and turn it into a casserole or just to salty - was sort of thinking well it keeps- is light - pa cket of gravy mix - add some spuds veges after a while cooking - yes no ??

I tried that..... does not reconstitute very well at all. And l stopped slicing it along the grain as recomended in preparing it for drying.
Pulled too many fillings, so now l slice it across the grain.

well chuck that as an idea back the good old bacon and corn beef

I tried this using air dried beef and cooked rehydrate in a pot of rice. Rice was a bit plain but beef was tender and tasted a bit like corned beef.

To be honest..... I find Beef Jerky far nicer.
Its just that the venison is plentiful and free

Originally Posted by NIMROD

To be honest..... I find Beef Jerky far nicer.
Its just that the venison is plentiful and free

I also like how when I'm hunting for the next deer for the freezer, I'm snacking on the last one as jerky on the hills.....

Just making some up today.

Basically the same recipe as above.

Originally Posted by Shearer

Just making some up today.
Attachment 226162
Basically the same recipe as above.

Good knife

The best beef jerky I had is Yak from Tibet, as those monk said: the sun will sort it out...

Originally Posted by Black Rabbit

The best beef jerky I had is Yak from Tibet, as those monk said: the sun will sort it out...

bring us back some knives - we will buy them - likely cant get better

Originally Posted by Barry the hunter

bring us back some knives - we will buy them - likely cant get better

Well, actually the traditional Tibetan knife is not that good as people think, it looks nice though and I got several before. Why it became famous, from my understanding it was because the street fight in 70s and 80s since Tibetan knifes the shape is more like a dagger or a bayonet and by law they can open or concealed carry it in public. I am more interesting on forged knifes, I bought several hand made, it `s really good the blade can last long and you do `t need to sharpen it all the time, and it sounds like a bell with you tap it.