Cabin Fever Has Set In

[Kootenay]

The house is filled with the wonderful scent of liquid smoke and spices. I put on about a 6 lb batch of turkey jerky on today. It's a bare bones recipe--liquid smoke, soy sauce, brown sugar, salt, garlic, a little white wine , and fresh cracked black pepper. I just love making jerky--although i'd prefer a smoker as my oven gets left kind of messy OH! .

Here is a slightly dark picture of it in the oven just after I put it in there. More pics to come of the finished product

.

Anyone else make their own jerky? I'm making a batch of beef jerky on payday--can't wait

.

 

[minie812]

My hubby and I just had our JERKY FEST this past weekend. We made deer jerky and I won....woooohooo! We bought the giant CABELA DEHYDRATOR and you can make a mess of it. We give it to our friends and family....MMMMMMM

 

[seahorse]

I LOVE jerky.

Especially the homemade venison jerky which my brother makes. We have some venison in the freezer... maybe I can bribe my brother to make some! (I'll make a big batch of cookies for him!

)

 

[Charley]

Yup. I make it in our dehydrater....basically the same recipe. Yummy!

 

[Kootenay]

I could have put this batch in a smoker had I known a friend could have lent me one today OH! . Maybe next time though--(natural smoke is better anyways

). I'm building a big smoker out of a dead fridge though--(when the weather's warmer that is). The oven does work in a pinch though

.

 

[Alex]

Yum!! I also love jerkey!!

I hope your jerkey tastes good!

 

[Kootenay]

JERKY UPDATE

Almost Done

(Sorry about the HUGE pictures--my new cell phone seems to take big ones

).

 

[Denise]

I love jerky!!!!

Yours is looking real good! Where do you live?

 

[Kootenay]

Finally done--with 1% moisture

. We ended up with 3 and 1/4 lbs, and gave a 1/4 lb away to a good friend. I must say--(as well as other rave reviews tonight) , that this jerky is one of the best batches i've ever made

.-

On with the pictures,

Spread Out To Dry--(doesn't look like much eh?

):

Piled Up After It Was Weighed:

I do have to admit that it had a bit too much salt for my liking, but when dealing with poultry I suppose that is a necessary evil---(my taste testers didn't think there was too much salt though). It does have the best flavor I have tasted in a jerky in quite a while. The fresh ground black pepper really added the kick it needed as did the garlic. All in all I enjoyed making it, and being able to share it. The art of curing, dehydrating, and smoking meat is so easy, and so rewarding.

 

[Charley]

Oh, my, it looks soooo good. I bet it is very tasty! You did great!!

 

[Kootenay]

I'm still up thinking about ideas for my next batch. Maybe a Dill, Lemon, and Fresh Cracked Pepper Turkey Jerky---(could also be used with beef)

. I have a Teriyaki jerky that was also a hit

. I've also been toying with the idea for an Orange Jerky,,,but time is a constraint with the horses,,,feeding the woodstove, chopping wood,,etc,,,,,etc

.

If I had the space and time I could almost market this tasty product

. Until then, i'll be experimenting with new recipes and sharing pictures

.

Wish I could share some with my forum friends

.

 

[minie812]

Jerky is the BEST smoked with wood but we did finally come up with a good recipe for the dehydrator. Hubby made a teriyaki and mine was a combo of his and my recipe. Not as salty and you still have the flavor of the meat. What about an Apple recipe maybe soak the meat in apple juice and then add your spices?

 

[Charley]

They all sound like really good ideas. Let us know if you try them out.