Main Discussion Area > Primitive Skills
Jerky Making
stickbender:
El D, that's a cool idea. 8) I will definitely try that! ;)
Wayne
Cromm:
Hhhhmmm El D nearly answered my Q but here goes anyway;
Do you use a Jerky Gun/Cannon(ground meat) or cut the steak into strips when you make your jerky??
Thanks for your time.
stickbender:
Cromm, I cut it thin, used to use a knife, but bought a meat slicer, and slice it thin, across the grain, then for the smaller tail pieces, I use a sharp knife. Then, I Pound it to a uniform thickness, pretty thin, and then cut it in to strips, or just leave it wide.
Then I either marinate it, or just put it on the drying racks, of my machine, and hand season the pieces. You could do like El Destructo said, and use lean hamburger. You want to use lean hamburger, or meat, because the fat will go bad. With the hamburger, you can marinate it, or season it, and then mix it up, and then roll it out thin on a sheet of wax paper, on a cookie sheet, and then almost freeze it, and cut it in strips, and put it in the dryer, or oven. The pemmican I think used rendered fat, to mix with the jerky, and fruit, berries, and such.
Wayne
El Destructo:
Ever since I did it this way for My Buddy Brad....I do all of my Jerky this way....it is really Chewy too...I use straight Venison ....no Beef or Pork added like some do. And another Trade Secret....Claudes Brisket Marinade......... ;) >:D
Tsalagi:
Venom, well, I can't post pics as I don't have a digital camera. We only got this newfangled computer last year. ;) We don't have a TV. Haven't had one for 13 years. We once had a TV set up just to watch DVDs. TV died, we never replaced it. We have heard of these fancy new inventions called "bows and arrows"; supposed to replace the atlatl, we hear tell. ;D
Yes, the LaShwag "soy sauce" isn't fermented. Kikkoman's is. So is Yamasa. For a drop-dead great shoyu, try the Ohsawa Nama Shoyu imported from Japan by Gold Mine Natural Foods. Fermented traditionally in cypress vats. One of these days, I might try Bragg's Liquid Aminos as a marinade. I like their Raw Apple Cider Vinegar, the Liquid Aminos must be good. By the way, speaking of fermented foods, you like nuoc mam / nam pla?
Stickbender, I like it crispy, too. I like it both crispy and just a little crisp. This flaccid crap they sell in stores puts one to mind of some weird "meat noodle" or something. Makes you wonder how they keep it so soft. Probably some chemical once used as propellant on the old Titan 1 missile. I mean, it hardly qualifies as jerky. It's more like something the government would have invented to stock fallout shelters in the 1950s. You can almost see Bert the Turtle on the package. I don't know, I think they got the recipe for store jerky from the UFO that crashed at Roswell. "Look! It's...it's Sweet Meat Noodle! Think of the possibilities when someone invents gas station mini marts!"
Ahhhhhh! I can smell my next round of mutton jerky wafting it's heavenly scent throughout the house as it's going on an overnight run in the dehydrator as we speak!
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