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2018-4 Legged Furry Crappie Camp
Get ready, it’s back......... On my phone.......
AND Firearm Deer Season........
That’s right stare at your keyboards, ponder a reply, find that important key to catch, & correct even more spelling errors.
Yup, it’s OE with the Phone App installed again.
Getting ready for the morning...............
Been putting the hurt on them the last week.
Should have plenty for jerky, been enjoying my Rib Meat & Eggs the last few days, and more on the way tomorrow.
Have the Bed and Breakfast, but Jimmy will call it my Becky Bedroom, up and ready, and it’s primed and ready to fill another deer tag.....
OE
Attachment 321825
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2018-4 Legged Furry Crappie Camp
Nice 2 for 1, glad your keeping the Aunt happy.
Enjoying the post immensely.
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2018-4 Legged Furry Crappie Camp
My lunch is ready..................
I usually remove the rib meat, and cook that with my eggs, however, I was a little slice happy, and over trimmed (maybe on purpose) and am having some thinly sliced Back Strap with my eggs.
Figure I deserve that.
OE
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2018-4 Legged Furry Crappie Camp
Guess what, I was able to find it.......
The format is not the best pasting it in here via phone.
I have found through that sliced via slicer, so all strips are the same thickness provides better flavor through out all pieces of jerky.
If
Some are thinner or thicker, the texture and taste will vary.
Also I roll the meat up in paper towel to soak out as much juice as possible. That way the meat absorbs more flavor and seasoning while marinating.
Oneida Eagle’s Jerky Mix
Cut Meat length way’s into strips,
Preferably ¼ inch in size (Index Finger)
In a bowl, add the following
½ Cup Soy Sauce *1Cup
6 Tablespoons of Cattleman’s BBQ Sauce *¾ Cup
6 Tablespoons of Dark Brown sugar *¾ Cup
2 Tablespoons Dijonnaise or Honey Hellman’s. *¼ Cup
2 Tablespoons of Louisiana Hot Sauce/Any preferred flavor
4 Table spoons for beer lovers 8 for cold winter days 16 for
brave MOFO’s *½ Cup, *1 Cup, *2 Cups
2 table spoons Worcestershire sauce *¼ Cup
4 Cloves of minced Garlic *8
2 Minced Onions *4
4 Table spoons of Hickory liquid smoke *½ Cup
Salt& Pepper to Flavor
Allow meat to drain a much juice as possible prior to adding to mix.
(removes any excess blood and keeps from mixing into the marinate)
Mix in bowl, add meat and mixed sauce into kettle or pot.
Marinate for 24 hours MINIMUM. 3 Days is even greater.
Mix once or twice a day
Place in oven, on racks @ 150 for 6 hours or until preferred
tenderness.
Remove, Cool, and store in an air tight container.
Ingredient List has Double Batch size’s on the right
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