Been waiting for this all year. Sure am glad the wifey talked me into going hunting, lol!
Attachment 142232
I hope nobody is offended.
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Been waiting for this all year. Sure am glad the wifey talked me into going hunting, lol!
Attachment 142232
I hope nobody is offended.
only offended if you used backstrap for it. :banghead
Only that I have to make more by seeing this
Good deal
Nope, I have other plans for that.Quote:
Originally Posted by LMBarnett
Looks great! If you don't mind sharing, what is your recipe? Did you use the oven or a dehydrator? I always wanted to try to make some. A lot cheaper than buying, for sure.
I like it, but are out sharing with us
Call me.Quote:
Originally Posted by D10
I'm offended that you didn't send me some to sample. I'll just have to make another 15 lbs this next week!!!
Looks good! I make mine in the oven. I use stainless steel skewers like for shish kabobs to hang mine on. I like High Mountain mix . You make your own recipie?
I'm offended. I'm eating store jerky and it don't look, or I'm sure...taste as good as that.
Where's the drooling smiley at?
Looks good to me! Store bought cost a fortune!
Sent from my C771 using Tapatalk 2
I make mine in the oven. I have a dehydrator but I rarely use it for jerky, works better/faster in the oven, less mess, tastes better IMO. I make two different recipes, one is a sweet, dry marinade. I have several family members that would have my head for posting it here. The other is my own recipe and is totally different, but just as good:
In a large bowl, put 4 tblsp of Worchestershire sauce, 1 tblsp of A1 sauce, 3 tblsp of ketchup, 2 tblsp brown sugar, 1 tblsp of regular sugar, 2 tblsp of your favorite seasoning, and 2-3 tblsp of Montreal Steak Seasoning (depending on how much pepper flavor you want.) You can also add liquid smoke and/or onion powder for a slightly different taste. Pour contents into a Ziplock bag and add 1 1/2 lbs of meat cut into 6"X1"X1/8" strips. Marinade for at least 6 hrs, then place directly on oven rack and space so that the strips are not touching. Put oven on lowest setting and place something in the door to allow moisture and excess heat to escape. Dry for 2-3 hours depending on desired toughness and thickness of meat. Enjoy!!!
Looking Good Chris make sure you save me some.
Dear Chris,
Please send deer meat. I have a recipe I need to try out.
Your frien
Habib