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Jerk that meat

Discussion in 'Hunting, Fishing & Camping' started by noway, Feb 3, 2005.

  1. Who has had the best jerky?and from where ?

    I just got about 1lb of Beef and Deer jerky in the mail just now and boy this is real good. Heavy peppered and thin. To bad it will mostly be eaten today. ( I can't seem to save any good jerky )
  2. I make my own.

    I use Soy Vey Veri Veri Terriaki sauce.

    If I want it spicier I put in some crushed red pepper.

    Cut the venison real thin. Let it marinate over night, or a couple days. Put the meat strips on cookie cooling racks. Crank the stove up to 250 degrees, cook it for 30 mins, then lower the heat to warm, crack the oven door open and let it dry over night.

  3. jamiecw


    Mar 1, 2003
    ;P ;P ;P ^4 ^8 ^3
  4. nyredneck

    nyredneck كا&

    Oct 22, 2002
    N43 07.671 W75 17.747
  5. I eat the evidence ;)

    vafish, I tried that oven method and smoker before. My biggest problem was getting my meats thinly sliced. So a friend of mine suggested getting the meats cut at the local deli and that help alot. Tobe quite honest I never like that terriyaki stuff but like the heavy pepper and red flakes style.
  6. gunguru1


    Dec 8, 2002
    Knoxville, TN
    I almost didn't come in here when I read the title of the thread.;P
  7. Freeze the meat and let it partially thaw. It's real easy to slice thin that way.
  8. thanks for that information.Now does anybody have a way to keep jerk meats that are done with no perservatives to last aloooong time?

    My dad uses to sends me about 2lb of jerk deer every year and it always get moldy about 3 days after being in the refrig. I read somewhere to just freeze it and thaw it as needed.
  9. Bill D

    Bill D Millennium Member

    Aug 31, 1999
    Acworth, Ga.
    Get a food saver vacuum machine, seal, freeze, and you're good to go for a few years.