CALLING ALL JERKYS
CALLING ALL JERKYS
I love making venison and beef jerky, right now I'm sticking with grinding the meat and seasoning, marinade overnight, then press out into flat snack strops or round snack sticks.
It's a big hit, everyone love them.
I'm going to try some other recipes that call for using sliced whole muscle meat.
In this case after marinading the meat is removed from the marinade and is pat dry and the remaining marinade is just tossed away down the drain. So basically all the marinade is not being used.
So If I use ground meat, I can't pour all that marinade into the batch, that would over power things correct?
What do you think; use hlaf the marinade and/or double the amount of meat needed for that marinade recipe?
It's a big hit, everyone love them.
I'm going to try some other recipes that call for using sliced whole muscle meat.
In this case after marinading the meat is removed from the marinade and is pat dry and the remaining marinade is just tossed away down the drain. So basically all the marinade is not being used.
So If I use ground meat, I can't pour all that marinade into the batch, that would over power things correct?
What do you think; use hlaf the marinade and/or double the amount of meat needed for that marinade recipe?
- Butterbean
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- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
I prefer to take the slice the meat and as soon as it is sliced I dredge the slice through the marinade and then put it in a container to marinate overnight. I will continue to dredge the meat this way until all the marinade is gone. Doing it this way insures that all sides of the jerky are coated properly and there is little to no waste of the seasoning. I went to this method after I found uneveness in flavor doing it the other way.
Have also recently purchased a vacuum tumbler and it does wonders for jerky and decreases the marinade time tremendously.
Have also recently purchased a vacuum tumbler and it does wonders for jerky and decreases the marinade time tremendously.
I've done both, ground and sliced with beef and venison. Never had any left over marinade. Put meat in a stainless steel bowl, mixing well. Refrigerate, mixing every 12 hrs. and let it sit for 2 to 3 days. I add liquid smoke to it, as opposed to smoking. Put in my dehydrator for 6 hrs. at 160. With dehydrator, you need to move the trays, top to bottom, front to back every hour and a half for proper drying. Local market has been selling beef rounds for $2.99/ lb.
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
I can see that we are all on the same page more or less, nuynai, you do pretty much everything I do with my ground meat and dehydrating / moving the trays around for even drying.nuynai wrote:I've done both, ground and sliced with beef and venison. Never had any left over marinade. Put meat in a stainless steel bowl, mixing well. Refrigerate, mixing every 12 hrs. and let it sit for 2 to 3 days. I add liquid smoke to it, as opposed to smoking. Put in my dehydrator for 6 hrs. at 160. With dehydrator, you need to move the trays, top to bottom, front to back every hour and a half for proper drying. Local market has been selling beef rounds for $2.99/ lb.
Thanks for the responses everyone.