How You Like Your Jerky?

[338Shooter]

I got a batch going on the smoker right now and I was wondering how "done" you like it?

I like it pretty crispy personally. Not crumbly cracker dry, but pretty close.

Running at 150 on the Traeger Texas grill. Meat is from a little doe that was shot on Sunday, never frozen. Marinaded for about 24 hours in a mix of Worcestershire sauce, soy sauce, beer, garlic powder, onion powder, black pepper, cayenne pepper.

Begin

2 Hours

3 Hours

 

[murphy j]

Sounds like we like our jerky the same way. My favorite commercial jerky is 'Ralphs Beef Jerky". It's made in Perkins.

 

[ArGyLe64]

Man, this makes me really want some deer jerky right now.

 

[338Shooter]

Ralphs is pretty good. No Mans Land jerky is pretty tasty too. Picked up a bag and munched on it in the stand the day this doe was shot.

 

[murphy j]

Man, this makes me really want some deer jerky right now.

hahahaha... I know how you feel.

On another note, you gonna make it to kilt night?

 

[murphy j]

Ralphs is pretty good. No Mans Land jerky is pretty tasty too. Picked up a bag and munched on it in the stand the day this doe was shot.

Haven't had 'No Mans Land', but 'Hard Times' is pretty good too.

 

[338Shooter]

I'm getting excited. 3 hour pic coming in 15. Wonder how long it is going to take to get just right?

 

[338Shooter]

3 hour pic updated. Lot of moisture left in it but it is shrinking up nicely. I'd say at least another 2 hours. Sampled a crunchy edge piece. Ceyenne pepper gave it the perfect amount of kick. Tomorrows batch I will sprinkle with coarse ground black pepper. Forgot today because I was in too big of a hurry to get it on the smoker.

 

[TwoForFlinching]

I like it pretty dry and stringy myself

 

[ArGyLe64]

hahahaha... I know how you feel.

On another note, you gonna make it to kilt night?

Friday night I will be at McNellies in Tulsa in full regalia after setting up for the gun show. Well, not full regalia but at least in one of my many kilts.