Making Jerky tips advice

[HwH22Hx]

@eurodad

175-200 degrees. door left partially open. time varies with thickness oven temp and desired texture. do you want it slightly moist? dry? tough rubbery? you can do chunks or strips. strips are best around 1/4" thick. throw a batch in on the lowest oven setting and just keep checking till your happy

I’m gonna do this over the weekend thanks guys…and thank Sinister for the project starter.

[eurodad]

another thing to do is after it’s cured, toss it in a food processor and shred it like the stuff you buy in a can.

i’ve also thrown a roast in a crock pot for a few hrs with a few secret ingrediants(lol) till it falls apart. i pulled it all apart then dehydrated it.

i also have a jerky shooter in which i make sticks and strips out of lean ground meat.

[obi-1]

@eurodad

another thing to do is after it’s cured, toss it in a food processor and shred it like the stuff you buy in a can.

i’ve also thrown a roast in a crock pot for a few hrs with a few secret ingrediants(lol) till it falls apart. i pulled it all apart then dehydrated it.

i also have a jerky shooter in which i make sticks and strips out of lean ground meat.

Good ideas.

I tried ground beef once and that turned out good, too. Didn’t have to wait for it to marinade over night. Just mixed it together and laid out thin strips one the dehydrator.

[tom_vito]

Jerky shooter FTW!!!

[SP71Supra]

Have a good time bro, sounds like a good time. I still have a pound of deer jereky in the freezer… i just might have to bust it back out!

[imported_SINISTER]

well thers is about 45 lbs of meet sitting thawed in our fridge here in our office that im getting sliced in the meet slicer…

making jerky like whoaaa

[imported_SINISTER]

jerky gets cooked tonight

have 18+ lbs marinating…

buddy has about the same also