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What home made hunting snacks.
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<blockquote data-quote="Darryle" data-source="post: 2434916" data-attributes="member: 109917"><p>I have used my uncle's jerky recipe for years and it's easy.</p><p></p><p>1/2 Worcestershire sauce, 1/2 Teriyaki Sauce for the main marinade, then add low sodium soy sauce and a touch of Liquid Smoke more for smell than for taste, make a dry rub seasoned to taste of brown sugar, salt and pepper. Use whatever cut of meat, I use venison, thinly sliced and trimmed of any excess fat. </p><p></p><p>Marinade in a metal pan by adding a layer a thin layer of the marinade to the bottom, rub your sliced meats and add them on top of the marinade, add more marinade to just cover the added meat, add more rubbed meat and repeat the marinade and layer of meat process until you either fill the pan or run out of meat. Put the filled pan in the freezer and when the marinade gets slushy/crunchy pull it out and put it in the refrigerator, add more marinade to keep the meat covered as required, once thawed to a liquid place back in the freezer, repeating this process for a couple of days. </p><p></p><p>I use a LEM older 9 tray that belonged to my uncle before he passed away. Before I bought him that, he used a propane powered smoker he modified by completely sealing it off and adding several temperature gauges to it. His preferred temperature was 170* and he used paperclips and steel rods to hang the meat from the rods via the paperclips. I always thought that method produced the best results, but the dehydrator works well once you get the correct time and temp settings, although it has a Jack Link's style texture versus the dried out style of the jerky from Robertson's Hams.</p></blockquote><p></p>
[QUOTE="Darryle, post: 2434916, member: 109917"] I have used my uncle's jerky recipe for years and it's easy. 1/2 Worcestershire sauce, 1/2 Teriyaki Sauce for the main marinade, then add low sodium soy sauce and a touch of Liquid Smoke more for smell than for taste, make a dry rub seasoned to taste of brown sugar, salt and pepper. Use whatever cut of meat, I use venison, thinly sliced and trimmed of any excess fat. Marinade in a metal pan by adding a layer a thin layer of the marinade to the bottom, rub your sliced meats and add them on top of the marinade, add more marinade to just cover the added meat, add more rubbed meat and repeat the marinade and layer of meat process until you either fill the pan or run out of meat. Put the filled pan in the freezer and when the marinade gets slushy/crunchy pull it out and put it in the refrigerator, add more marinade to keep the meat covered as required, once thawed to a liquid place back in the freezer, repeating this process for a couple of days. I use a LEM older 9 tray that belonged to my uncle before he passed away. Before I bought him that, he used a propane powered smoker he modified by completely sealing it off and adding several temperature gauges to it. His preferred temperature was 170* and he used paperclips and steel rods to hang the meat from the rods via the paperclips. I always thought that method produced the best results, but the dehydrator works well once you get the correct time and temp settings, although it has a Jack Link's style texture versus the dried out style of the jerky from Robertson's Hams. [/QUOTE]
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