quote:

Originally posted by Mssgn:
A humane kill as quickly as possible is the best start, and then keep your game as clean as possible. Try to avoid letting any of the stomach, bladder, or intestine contents come in contact with the meat. Wash off any dirt as soon as possible and chill the carcass as fast as you can.

Remove all the fat you can during the butchering process or when you take the meat from the freezer for making it into jerky. When the venison is semi-frozen slice it as thin as you can with a knife or about an eighth of an inch thick on a slicer.

Dump the slices into a Tupper-ware type container and cover it with soy sauce, garlic salt, black pepper and enough hot sauce to get it to the point of spiciness that you want. Just guess at what will taste good for the first batch. This is so easy that you will make it again and adjust the recipe to perfection. Let it soak at least an hour but preferably over night in the fridge.

Then spread it on wire racks (ideally) or just lay it on cookie sheets if you don’t have wire racks. If you have wire racks put a baking sheet under them to catch the drips. If you don’t have a baking sheet you can get by with aluminum foil but it is harder to work with. But it is worth making every effort to keep your wife’s oven clean! Put the slices on the racks or sheets so that they do not touch each other and put it on the center oven rack.

Set the oven to 250F for 30 minutes.

If you cook water out of the venison you can pour it off the cookie sheet or just let it back off (but that makes the pan harder to clean).

After 30 minutes, turn the oven down to ‘warm’ (about 200F) and let it cool with the jerky in the oven until it is as chewy or brittle as you desire. I usually take out the thin pieces and put the thick ones back in to dry a little longer.

THAT'S IT! You will have jerky in an hour or so. No multi-day drying sessions. Try it warm. Let it cool and try it cool. If it isn’t hot enough add spices to the uncooked portion. If too spicy or too salty just rinse the slices before drying the next batch. Within a couple of tries you will have jerky that your friends and family beg you to make!

quote:

Originally posted by larryshores:
I have never done any of this. I wish I could find someone locally who could make it but I can't. I am going to try it myself.

I have whacked quite a few whitetails thus far. Jerky would be a fantastic use.

quote:

Originally posted by Heeler75:
I'm a fan of sliced meat for jerky. If you go that route, and start with frozen meat I would give the following observation.

Don't let the meat fully thaw before slicing. If you slice while its still partially frozen, it's easier to slice and better consistency on thickness of cuts.

quote:

Originally posted by larryshores:
I have never done any of this. I wish I could find someone locally who could make it but I can't. I am going to try it myself.

I have whacked quite a few whitetails thus far. Jerky would be a fantastic use.

quote:

Originally posted by fairgame:

Jerky and biltong are worlds apart.

For drying try a simple house hold fan.

quote:

Originally posted by Pa.Frank:

quote:

Originally posted by fairgame:

Jerky and biltong are worlds apart.

For drying try a simple house hold fan.

I agree! and I'll take the biltong!