The Jerky Thread - That's beef, turkey, deer, etc...

[Marlinchaser]

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OMG really? That's a sweet offer. I would love to try it. Maybe we
can meet up the weekend after Christmas.

Want a 20 pound live turkey?

Hey, can you hatch eggs in one of those things?

They look like bators.

Scary thought about using it as a 'bator, but you're right! I bet we will be out and about during our time off from school and could meet you somewhere. Hm, now to figure out where it's stashed. Gotta warn you, it's not an expensive one at all but you're more than welcome to give it a try!
As for the weekend after Christmas we will be heading back from Westchester Cty Ny on Saturday the 27th. We take 684 to 84. Any thoughts?
ETA: You know I can't kill anything so I'll have to pass on the live turkey, but thanks for the offer! The quail are doing very nicely. They're enjoy the warmth of the house since we never got them outside before the weather turned cold. I'll miss them in the spring when they move to their outdoor quarters.
Now back to your jerky.....

I have a big dehydrator that I have been contemplating turning into a bator, its about the size of a dorm refrigerator, has 10 3x3 trays we used it for drying apples pears bannanas etc..... Also used it to make jerky with the scouts made around 5 lbs of jerky, and had none left at the end of the weekend.

I think I have one of the Ronco ones somewhere, would have to look under a lot of dust in the attic to find it though.


684 to 84 ???? I think I know where that is, I will be in Ct for that weekend any bread in that backpack of yours???? Will you show up if you dont have to watch?? Its been years since I processed anything so I may be joining you in the other room while others do the processing, maybe thats why they drink.

 

[Marlinchaser]

I would have to find the manuel, but I thought making poultry jerky took special processing etc.....

 

[Henrietta23]

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Scary thought about using it as a 'bator, but you're right! I bet we will be out and about during our time off from school and could meet you somewhere. Hm, now to figure out where it's stashed. Gotta warn you, it's not an expensive one at all but you're more than welcome to give it a try!
As for the weekend after Christmas we will be heading back from Westchester Cty Ny on Saturday the 27th. We take 684 to 84. Any thoughts?
ETA: You know I can't kill anything so I'll have to pass on the live turkey, but thanks for the offer! The quail are doing very nicely. They're enjoying the warmth of the house since we never got them outside before the weather turned cold. I'll miss them in the spring when they move to their outdoor quarters.
Now back to your jerky.....

I have a big dehydrator that I have been contemplating turning into a bator, its about the size of a dorm refrigerator, has 10 3x3 trays we used it for drying apples pears bannanas etc..... Also used it to make jerky with the scouts made around 5 lbs of jerky, and had none left at the end of the weekend.

I think I have one of the Ronco ones somewhere, would have to look under a lot of dust in the attic to find it though.


684 to 84 ???? I think I know where that is, I will be in Ct for that weekend any bread in that backpack of yours???? Will you show up if you dont have to watch?? Its been years since I processed anything so I may be joining you in the other room while others do the processing, maybe thats why they drink.

Yup, I still avoid the processing part of the processing parties. Haven't been to any that have happened recently anyway.
It may be time to retell my live turkey story soon..... yes, it involves drinking.
As for the bread, unless I get some made on Wednesday before we head for NY I don't think it will happen until after the 28th.

 

[wegotchickens]

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I'm not using a dehydrator. I made venison jerky in my gas oven. Put it on hold/warm for about 4 hours.
The venison was sliced really thin, I marinated it in Lawry's Chop & Steak Marinade. Then I rinsed each piece off a tad (so not too spicy), put it on a wire rack on top of a cookie sheet, and after putting as many slices as close together as I could on the rack I slid each sheet onto a rack into the oven.

The jerky is crispy & tasty. I have to hide it from the cat, though. She already carried my lunch bag into another room to try to steal the jerky from me. I got it back, left for work, and am eating some for lunch right now.

 

[gamebirdsonly]

I use a little chief smoker, I make duck and goose and deer jerky also have made pheasant and rabbit. I use the high mountain jerky mix, slice up the meat mix the seasoning put in plastic bag, put in fridge for 1 to 2 days then put in the smoker, because how cold it is this time of the year I cover the smoker with tarp, it takes 5 to 8 hours. I use mesquite for the wood chips.

 

[Solace]

Here's a pic of my fish jerky experiment. It turned out great.. salty, but great.

 

[herbandteas]

I have a dehydrator that came with one of those squeeze things. I actually made some seasoned hamburger jerky with it as well as steak jerky.





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