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Preppers' Corner
Homemade jerky?
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<blockquote data-quote="swampratt" data-source="post: 3715582" data-attributes="member: 15054"><p>I have never added oil to a jerky marinade and never heard of doing that until i read your post.</p><p></p><p>I have made marinades but for easy peasy i grab a bottle of Claudes Brisket Marinade.</p><p>I usually only add crushed red pepper flakes to make it spicy.</p><p></p><p>Soak meat 8 hours and you can just let it drip dry.</p><p></p><p>You will be surprised how thick the meat needs to be ..About thick cut bologna thickness.</p><p>In a dehydrator like the stacked shelf type with air and heat at only one end you will need to rotate the trays.</p><p></p><p>Ones closer to the head dry first and if you have smaller pieces those will dry first and need removed.</p><p></p><p>If you got some a bit too dry stick them in a zip lock baggie and add a piece of bread and that bread will go very dry and the jerky will soften up a bit.</p><p>Keep it in the fridge if you do that.</p><p></p><p>I keep mine in the fridge most of the time anyway.</p><p>90% of my meat for jerky is trimmed lean Deer meat.</p></blockquote><p></p>
[QUOTE="swampratt, post: 3715582, member: 15054"] I have never added oil to a jerky marinade and never heard of doing that until i read your post. I have made marinades but for easy peasy i grab a bottle of Claudes Brisket Marinade. I usually only add crushed red pepper flakes to make it spicy. Soak meat 8 hours and you can just let it drip dry. You will be surprised how thick the meat needs to be ..About thick cut bologna thickness. In a dehydrator like the stacked shelf type with air and heat at only one end you will need to rotate the trays. Ones closer to the head dry first and if you have smaller pieces those will dry first and need removed. If you got some a bit too dry stick them in a zip lock baggie and add a piece of bread and that bread will go very dry and the jerky will soften up a bit. Keep it in the fridge if you do that. I keep mine in the fridge most of the time anyway. 90% of my meat for jerky is trimmed lean Deer meat. [/QUOTE]
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