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Offline bomberTopic starter
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« on: August 13, 2010, 08:33:35 am »
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who makes it and what kind?  i use flank and the ronko dehydrator

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« Last Edit: December 12, 2010, 07:09:16 pm by csharp »
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dreams of the young are the regrets of old

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« Reply #1 on: August 13, 2010, 09:31:42 am »
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I DO jerky!

Here in New Mexico, things are to easy to not make it.

You just take a couple of old window screens, Put the Goodies between it in the Mid day sun for about 4 hours and OOOOOla La!

It is ready to jar or freeze.  If you want long term storage , Put a few packs of Silica Gel in the bottom of the jar and it will Never Never Get the Rot.  (Do Not Eat the Silica Gel, Besides It don't Taste Good It is NON Toxic)

Brisket has a bit too much fat content for my liking, but CHEAP old Rump Roast works most well. (Or Venison, Or Elk, or Antelope, or Orex, or Ibex or Coyote,MT Lion, Bear Or Cat, Or Lizard, Or Dog.  (Only Ate Cat and Dog while Over seas in the military, and would not turn it down today)  Yummy Stuff!  I have Four Dogs that would never make the Menu! Hell they won't eat raw chicken or fish.   Some Wolfs they are, Eaaaa?

I Hand Slice it 1/4 "  or so even up to 1/2 " some time and use the old standard stuff.

Marinade :

For 5 lb I do this.

4 tlb spoons of sea salt.

1/2 cup Best Soy Sauce I can find. (Not La Choy)

Onion, Garlic, and Green Chili.

Simmer until melted.

Let cool.

Place meat in 1gl zip lock and pore in Marinade.

Put in Frig for 24/48 hours.

Agitate every time you go to Frig.

Don't bother trying to take off the extra Marinade.  Just put it between the two window screens. ( That's the Best Part)!

Place it under the Sun, I put it on top of my sorry butt green KIA van if I'm not going any place.

Well that's how I do it and it works for Me!




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« Last Edit: August 13, 2010, 09:39:34 am by homefire »
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Offline bomberTopic starter
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« Reply #2 on: August 13, 2010, 09:53:26 am »
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that jerky sounds good!..........trade?

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« Reply #3 on: August 13, 2010, 10:20:10 am »
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Down to one Lb, MINE,MINE, MINE.!!!

This week I will make another batch.

Want Some?


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« Reply #4 on: August 13, 2010, 10:39:50 am »
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YES!!!!!!!!!!,i'll be making a few pounds this week also,shoot me yer address

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« Reply #5 on: August 13, 2010, 10:42:55 am »
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Haven't made any in a couple of years, but you guys are making me hungry.   Guess I'll have to put it back on the schedule.

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« Reply #6 on: August 13, 2010, 10:50:11 am »
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hmmmmmmmm...............i think we might have a contest coming up Great Great

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« Reply #7 on: August 13, 2010, 11:04:23 am »
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Not contest here!  I know what I like and is good for me. Cool

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« Reply #8 on: August 13, 2010, 04:14:08 pm »
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I use a smoker and hang the strips. Smoke for 72 hours. Mmmmmm.

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It's all about that moment when metal that hasn't seen the light of day for generations frees itself from the soil and presents itself to me.
Let's Talk Treasure!

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« Reply #9 on: August 13, 2010, 04:31:54 pm »
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I smoke Turkies like that some times!   Emmmmmmmm!

The breast come out just like ham.

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