Adirondack~Um you don't happen to have
a recipe for that great smell in your house???

And do you use a dehydrator or the regular oven??

And how do you get your meat slices sliced???

I have always wanted to make my own,
but never did.....

Weezie

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Weezie

Don't forget to be kind to strangers. For some who have
done this have entertained angels without realizing it.
- Bible - Hebrews 13:2





http://photobucket.com/albums/y250/weezie13/

Everyone around here lives for Deer camp...so all of the jerky I make is from deer meat and it is wonderful! You can do it in the oven or the dehydrator. We eat quite a bit of deer meat. A lot of people say they don't like it, but if you know how to cook it yu really can't tell a lot of difference. It is a much more lean meat than beef. But, just wanted to add that it makes a wonderful jerky!

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Happiness, like a dessert so sweet.
May life give you more than you can ever eat...
*** ***

My wife has me spoiled. I grew up as a country boy and stayed that way for 54 years.We have been hunting deer with the same 5 guys for a good number of years, and we harvest enough venison for our families. I don't care much about trophy bucks, even though I have taken a few over the years.What is important to me is how the deer is handled imediately after the harvest. Proper field dressing, get it home, hung, and skinned as quick as possible.
The temperature decides how long it hangs.I quarter the deer in my shop, including sawing the spine. Then I bring the quarters to my wife and she does 90% of the butchering, and does a very professional job of it.The bride decides what cuts she wants and I do the vacuum sealing. Over the year we have developed a great way of doing the ribs instead of trying to strip them.I do a short rib cut, chime the backbone and then chink it.When it come time to use them we marinade them in large zip-lock bags for a day or two. Then I slow cook them in my smoker cooker with fruit wood. For ease of eating I then cut every rib and put them on the table. I am making myself hungry!

My husband goes first season in So Illinois. He is only allowed 2, one of each. thats it. I get it when it comes back from the butcher, he does an excellent job of cuttin it.
He is very picky about his deer, he does all the propers for field dressing and has retained a cooler in case the temps are to warm. Makes double sure he maintains the temps for the ride back home.
thinkin tomorrow to do some vension lasagna. That should be very good.

Elfinone

Winter I have fouhnd 2 places that you can order venison from if you like.
www.towline-farm.com
www.maincom.com

Hope it helps.

Elfinone

Jerky marinade:

In a shallow pan add 6 oz.soy sauce, 2 teaspoons worcestershire sauce, 2 Tablespoons sugar, & a drop or two of liquid smoke ( be careful it is really strong) marinade in refrigerator 24 hours.

I have also deleted the liquid smoke and used different flavored marmalades just for something different but I reall like the old fashion flavor I get from the original recipe.

good luck.

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Can anyone tell me how to make the 'soft' jerky?

While on vacation last year we stopped at a party store and purchased a bag of teriyaki 'soft' beef jerky and it was to die for. YUM!

Haven't found it in any of the store's, since though.

Thanx,

Sue Z


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"WHEN IN DOUBT ... DON'T"

We always have Deer stew around Thanksgiving but we also really love cook it in bar-b-que sauce in the crock pot...just melts in your mouth!

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Happiness, like a dessert so sweet.
May life give you more than you can ever eat...
*** ***