Recipes? Dry spice/cure packs ($$$) vs home brewed? Slice thickness? With grain, against, or bias?
Discuss!!
Discuss!!
I slice up the whole muscle with an electric knife and then season and cure and then vacuum seal the meat before smoking or dehydrating.
Do stop vaccuum sealing when the liquid just gets to the top of the bag? I have been wondering how to vacuum seal a hunk of meat or jerky in marinate with out sucking all the liquid into the machine.
My latest batch was for goose, not venison, but it was the best stuff I ever made as far as jerky goes.
1. Follow Tender Quick recipe on the back of the package for brine.
2. Slice against the grain. 1/4 inch max.
3. Submerge all the meat in the brine solution.
4. Add 1/2 cup of soy sauce and three tablespoons of brown sugar. Brine over night.
5. Remove meat and rinse with fresh water.
6. Skewer on one end to hang in smoker.
7. Dust with black pepper.
8. Hang in smoker to dry.
9. Do not let dog outside without supervision (I screwed this step up. Lost 80% of my jerky).
10. Smoke until desired "toughness" is achieved at 200 degrees. (2 hours or so for me).