The batch I did the other day in the oven came out great even though I didn't have all the ingredients I normally use. So I substituted a few and still can out really good, good enough I for got a picture lol. I've been slicing the meat and hanging it on the oven racks, works good. The way I slice the meat it would make for some good stir fry I bet.
Jeez not many ground jerky fans here. I like it for ease of production. Plus I hand it out to a few old timers who cant handle the cut strips like they used to. No complaints.
I liken the ground when I have it, when no have the grinder I'll grind the meat once and put any to the side for the jerky. The other groundball add beef fat or pork fat for breakfast sausage. I always wanted on of those nice jerky shooters, the small one that's in the kits aren't much good but work. I've always like jerky cut with the grain best, lasts longer that way lol.
My shooter is about a $30 job that came with fittings, and it does very well. Hey I love that ground venison breakfast sausage. I go 50/50 with venison and spicy hot Jimmy Dean sausage.
Just a breeze for jerky? What temperature are you doing this in? Not doubting your method as I have seen your show and it's clear your clan knows what they're doing. Just curious at what temps does only a fan/breeze work for jerkin beef. Seems risky.I
Good topic on a great food
If you ever need, you can put your meats on the racks and place them into a breeze, maybe a fan.
That drys the meats best and intact. When were in our village, my wife uses 2 large fans to keep a constant breeze and to keep the flys off the meats, instead of smoke.
Once the surface is dried to the touch after a couple hours, fly's cannot get eggs layed efficiently, but you have to check your meats 2 times a day to be sure.
I move from the interior of a delta to the Oceans coast in part because of the breeze and its meat/fish drying breeze is constant, with a good smoke for the first couple hours of drying and its a self working process.
Large pieces can be started and each day sliced again until they are reduced, but that's when you have very large animals to dry up, perhaps a whole Beef or Elk, Walrus, or Bearded seals, maybe a Moose...
Your doing good, for sure, but if the stove fails or electricity/gas is out, a bit of breeze is all you need.
the 70's are pretty freekin' hot here, but sometimes we get to 90 above.
Thank you for sharing the wonderful pictures and some cool info, I know the aboriginals of Australia would make raised platforms with smoke underneath and would sleep on top to keep bugs away. I'm sure they would use it to smoke meats to.the 70's are pretty freekin' hot here, but sometimes we get to 90 above.
The interior gets alot hotter, and colder, than the coast, and not nearly as much breeze. You can dry meats at all temps, 'freeze drying' actually has excellent taste, just a different texture.
We keep the meats out of the sun and the rain. Especially the rain. A bit of lingering smoke in still hours and all is well....
We use a drying rack and a platform for storage, as we are along the coast, but interior they usually build a place under the storage to smoke and dry meats, and let the next "smoke" drift through the storage above, too. Interior folks smoke their fish and meats alot more than coastal situated folks. They do not have a constant breeze like the coast
Besides flavor, smoke keeps the flys away while the meat/fish dry slower without a breeze, the smoke houses are also a place to get out of the mosquito's. Along the coast we just make like Caribou and keep our noses in the wind and the Mosquitos off...LOL!!
The eye round I nice, it's what they slice to make London broil. My cut that is lean of fat will work good.
