madscientist
chilling with these guys.
- Location
- good old p'cola
london broil is supposed to work great for jerky
Healthy Methods for making Jerky?
- Thread starter OCD Solutions
- Start date
Big Kahuna
Administrator
- Location
- Tuscaloosa, AL
Hey Garrett, try Moores instead of Dales. A whole lot less sodium!!!!!!!!
madscientist
chilling with these guys.
- Location
- good old p'cola
or dales low sodium?
- Location
- Lake Havasu City, AZ USA
When I lived in Nebraska I would shoot my own deer and make lots of jerky over winter and save it for summer at the lake for quick protein and not to mention it goes great with beer! :beerchug:
. MMMM good.
Dont do much huniting here around havasu, but my Dad goes north a couple hundred miles by the Grand Canyson area and gets huge 700 lb. Elk and gives me a bunch... Love making Jerky out of that too.
Elk and Venison is awesome and puts mucho lead in your pencil!!
You cant go wrong. I like a good dehydrator. the new ones work pretty fast.
. MMMM good.
Dont do much huniting here around havasu, but my Dad goes north a couple hundred miles by the Grand Canyson area and gets huge 700 lb. Elk and gives me a bunch... Love making Jerky out of that too.
Elk and Venison is awesome and puts mucho lead in your pencil!!
You cant go wrong. I like a good dehydrator. the new ones work pretty fast.
Big Kahuna
Administrator
- Location
- Tuscaloosa, AL
OCD Solutions
Original, Clean and Dependable Solutions
- Location
- Rentz, GA
Okay here's a quick update. I picked up a cheap 4 tray dehydrator from Walmart and have now done 6 different batches. I have tried a different recipe each time but so far every batch has been a success. I am using a mixture of Apple cider vinegar, low Sodium Soy Sauce, low Sodium Worchestershire sauce, a little bit of Teryaki stirfry sauce and tons of pepper. I have been playing with various amounts of raw cane sugar as well to help please my sweet tooth.
The only problem i see at this point is cost. The first batch i did cost $40, the last batch was 4lbs dry and cost $16. I keep trying different cuts looking to see what works well and costs less. The problem is of course no matter what I make or how much, it only lasts a few days unless I hide it from Jen, lol.
One of the guys from work is going to give me an entire deer in a couple weeks so that will be a nice little experiment that should net about 30 lbs of dried jerky.
IDOK: We brought a big bag down to the Spot last weekend but it didn't make the downward trip. :biggrin:
The only problem i see at this point is cost. The first batch i did cost $40, the last batch was 4lbs dry and cost $16. I keep trying different cuts looking to see what works well and costs less. The problem is of course no matter what I make or how much, it only lasts a few days unless I hide it from Jen, lol.
One of the guys from work is going to give me an entire deer in a couple weeks so that will be a nice little experiment that should net about 30 lbs of dried jerky.
IDOK: We brought a big bag down to the Spot last weekend but it didn't make the downward trip. :biggrin:
Last edited:
steveyz250fpilot
Banned
- Location
- Huntsville, Alabama
The absolute BEST spicy jerky I have ever had....
Crockett Creek's Blazin Cajun is great!
http://crockettcreek.com/4ozbagofblca.html
Crockett Creek's Blazin Cajun is great!
http://crockettcreek.com/4ozbagofblca.html
I would like to make some but I usually just order it from here.
http://www.worldkitchens.net/
That reminds me....tine for some gift jerkey ordering...
http://www.worldkitchens.net/
That reminds me....tine for some gift jerkey ordering...
OCD Solutions
Original, Clean and Dependable Solutions
- Location
- Rentz, GA
I'm working my way up. Once I get the hang of it I plan on upgrading. A guy at work has a stainless 8 tray unit similar to yours.
Does yours have a timer?
OCD Solutions
Original, Clean and Dependable Solutions
- Location
- Rentz, GA
I may upgrade in time for the deer jerky. I'm thinking of doing a 5 gallon pale filled with the meat and the marinade and a larger dehydrator so it's less batches. That's about the only way i can keep production ahead of consumption, lol.
It's fun, it's healthy, it's cheaper and it does the one thing we meant it to do; keeps us fed better when we are out playing on weekends.
It's fun, it's healthy, it's cheaper and it does the one thing we meant it to do; keeps us fed better when we are out playing on weekends.
steveyz250fpilot
Banned
- Location
- Huntsville, Alabama
Get your woman a new double oven setup. The last thermador oven I put in a house actually has a dehydrate setting. ----
Dehydrate dries with heat from a third element behind the back
wall of the oven. The heat is circulated throughout the oven by the
convection fan.
Use Dehydrate to dry and/or preserve foods such as fruits, vegetables and herbs.
This mode holds an optimum low temperature (100 ºF - 175 ºF) while circulating
the heated air to slowly remove moisture. The oven stays on for 48 hours before
shutting off automatically.
Tips • Dry most fruits and vegetables at 150 ºF. Dry herbs at 100 ºF (refer to the Dehydrate
Chart for examples).
• Drying times vary depending on the moisture and sugar content of the food, the
size of the pieces, the amount being dried and the humidity in the air. Check
food at the minimum drying time.
• Multiple drying racks (not included) can be used simultaneously.
• Treat fruits with antioxidants to avoid discoloration.
• Consult a food preservation book, county Cooperative Extension Office or library
for additional information.
Dehydrate dries with heat from a third element behind the back
wall of the oven. The heat is circulated throughout the oven by the
convection fan.
Use Dehydrate to dry and/or preserve foods such as fruits, vegetables and herbs.
This mode holds an optimum low temperature (100 ºF - 175 ºF) while circulating
the heated air to slowly remove moisture. The oven stays on for 48 hours before
shutting off automatically.
Tips • Dry most fruits and vegetables at 150 ºF. Dry herbs at 100 ºF (refer to the Dehydrate
Chart for examples).
• Drying times vary depending on the moisture and sugar content of the food, the
size of the pieces, the amount being dried and the humidity in the air. Check
food at the minimum drying time.
• Multiple drying racks (not included) can be used simultaneously.
• Treat fruits with antioxidants to avoid discoloration.
• Consult a food preservation book, county Cooperative Extension Office or library
for additional information.
OCD Solutions
Original, Clean and Dependable Solutions
- Location
- Rentz, GA
Hmmmm, where to start with that...
1) My "Woman" doesn't use the oven we have now, much less a double oven,
2) $150 gets a pretty decent dehydrator, what's a double oven worth?
3) We don't live in no MTV cribs type house like you so it would look very out of place anyway.
4) She just had me lay all new flooring in the house so now I am siphoning all extra money off into my Matrix build fund so any and all suggestions of spending funds on the anything else, "house related", will not be heard until at least March of next year. :biggrin:
Besides Steve, My woman is too busy out riding with me to spend any time in the kichen, lol.:bigok:
Last edited:
- Location
- Melbourne, FL
OCD Solutions
Original, Clean and Dependable Solutions
- Location
- Rentz, GA
I received 50lbs of Deer meat this morning perfect for Jerky but unfortunately won't have any done in time to bring to daytona. 
- Location
- Melbourne, FL
most of those hotel rooms have ovens. NO EXCUSES...
OCD Solutions
Original, Clean and Dependable Solutions
- Location
- Rentz, GA
HAHA!! I'll have my hands full this weekend with my wedding but I'll see what i can do. :nana:
I did up about 10 lbs of beef for the freeride already but it just doesn't last long once the crows start circling.
My original plan was to process it all into a couple 1 gallon pails and fill each with a different marinade and let them sit for a week but it was supposed to be here a couple weeks ago.
Last edited: