My mouth is watering!
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Making deer jerky!
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Re: Making deer jerky!
OK I usually cut 10 lbs of muscle meat with the grain half frozen easier to cut it thin that way. Then I buy the cure and seasonings from my buddy's here at stantons food store in Alvin they will mix it to weight. Season and vacumn pack overnight 24 hours then spread meat evenly not touching on baking racks and put in the oven on its lowest setting with the door propped open with wooden spoon for 4 to 6 hours depending on the size of the cuts. Add teryaki liquid smoke or whatever flavors you like during the overnight cure and marinade avoid salty seasonnings the cure adds enough salt flavor.MANVEL MOB
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