Deer Jerky help

[cowzrul]

First deer meat I have ever felt with this season. To say it has been a learning lesson is putting it mildly. I had 10 lbs sliced for jerky at the processors. Yesterday morning I bought a meat grinder, jerky gun, dehydrator and vacuum sealer from BassPro. The first batch was hard. This morning I started my second batch and it still has moist spots (in the thicker areas) after 8 hours. The third batch I cooked to an internal temp of 160 degrees and now I have them in the oven at 200 degrees. The last batch is still marinating but I am seriously considering grinding it up and using in the jerky gun for a uniform thickness. My biggest fear is somebody getting sick from a piece that isn't done. Any tips would be appreciated.

 

[big-triple-d]

Classify your meat by thickness keep the smaller thinner slices on one rack and the larger thick on another. Them just remove the racks as they finish. Or trim the thicker prices.

 

[cowzrul]

I see what you mean. Some of the thicker ends are still juicy.

 

[makeithappen]

Cut it about 1/4 inch thick. Made the same mistake last year in having it too thick. Much of it, although done, was gummy and not real enjoyable.

 

[dlbleak]

eat the juicy ones first! seriously, i'll start checking the jerky at around 8 hours and pull off whats done every hour or so. some take a little longer based on thickness.

 

[Davs2601]

I cut mine with the grain and love the thicker portions. I like it as a tough raw hide chew toy......

I hand cut mine so I check them at 6-8 hours and pill the pieces that are done. I use a dehydrator and set my temp at 140 and let it go. If I kick it up to 155-160 then my pieces get brittle

 

[dennishoddy]

I cut mine with the grain and love the thicker portions. I like it as a tough raw hide chew toy......

That's why its called jerky. I don't care for the easy to chew stuff.

Like has been said. put the same thickness on each tray and pull them off as you like them. Chewy, or stiff.