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Quick and dirty beef jerky
Posted on 12/14/14 at 2:53 pm
Posted on 12/14/14 at 2:53 pm
Took some ground beef, but ground deer would work great. Seasoned it with salt sugar pepper garlic powder and curing salt. Let it sit on the counter for three hours to cure. You could use one of the jerky mixes from Academy. Rolled it out thin between plastic wrap. But it in a warm oven for three hours and cut it up and done.
4
Posted on 12/14/14 at 3:04 pm to TIGER2
What temp in the oven?
Posted on 12/14/14 at 3:08 pm to TIGER2
Cook time and temp?
Posted on 12/14/14 at 3:13 pm to TIGER2
Dam, I've been wanting to learn how to make jerky. Had no idea it could be made from ground meat.
Posted on 12/14/14 at 3:14 pm to TIGER2
What is curing salt?
Posted on 12/14/14 at 3:16 pm to KingRanch
My oven is electric, so right at warm for three hours with wooden spoon to keep oven door open. If you want it hard, go longer.
Posted on 12/14/14 at 3:17 pm to TIGER2
quote:
you want it hard, go longer
Been trying to tell my ole lady this
Posted on 12/14/14 at 3:22 pm to Janky
sodium nitrite also known as pink salt. it is used in the curing of meats. It slows the growth of bacteria in smoked and cured meats. You really don't need it to dry meat.
Posted on 12/14/14 at 3:25 pm to Polar Pop
Posted on 12/14/14 at 3:28 pm to jimbeam
Didn't mean that kind of dirty!
Posted on 12/14/14 at 3:42 pm to Geauxtiga
quote:
Dam, I've been wanting to learn how to make jerky. Had no idea it could be made from ground meat.
get a jerkey gun. Put ground deer in the tube and squirt out snack sticks or jerkey strips. easy peazy
Posted on 12/14/14 at 3:54 pm to oleyeller
quote:The best I've ever eaten was deer. I was thinking of a smoker but the oven sounds much easier- probably healthier without the smoke too, right? I wonder how the taste compares though.
get a jerkey gun. Put ground deer in the tube and squirt out snack sticks or jerkey strips. easy peazy
Posted on 12/14/14 at 4:06 pm to Geauxtiga
If you want, you could add a few drops of liquid smoke. A lot of the store bought sausage of today will more often than not be artificially smoked.
Posted on 12/14/14 at 4:14 pm to TIGER2
quote:Thanks for the tip.
If you want, you could add a few drops of liquid smoke. A lot of the store bought sausage of today will more often than not be artificially smoked.
Posted on 12/14/14 at 7:13 pm to TIGER2
quote:
If you want, you could add a few drops of liquid smoke.
Made with creosote. You really want to eat something made with a known carcinogen?
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