shade
Newbie
Posts: 10
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« on: December 11, 2006, 09:30:21 pm » |
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well Im at again tomorrow , grinding and mixing , the whole deal is truly an experiment . I did pretty good my first attempt . No casings on the bologna . But that aint a big deal . Ive given out samples and have been told I do good work . .dont really have my own recipe down yet ,, but give me time ...
I just used what I had on hand ,, hot pepper flakes , liquid smoke , and honey flavor BBQ sauce , garlic powder , Wortschirer sauce and a jerky mix bought at the store , I added about 3 pounds of fresh ground sausage to 35 pounds of fresh ground deer meat , I used my oven at 200 degrees , and baked the bologna , I took the tip off of the jerky shooter and the bologna was about the size of pepperoni . wrapped it in foil and baked for 3 hours .
The dehydrater did a better jib then what I figured !
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Lungbuster
Newbie
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« Reply #1 on: December 12, 2006, 05:00:32 pm » |
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Cant wait to get some jerky baking of my own. Hopefully get that done over the holidays.
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shade
Newbie
Posts: 10
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« Reply #2 on: December 12, 2006, 08:44:06 pm » |
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made more today .. different recipe .. looks like practice will make perfect !
picked up my doe at Rabers tonight ...
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Lungbuster
Newbie
Posts: 5
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« Reply #3 on: December 13, 2006, 04:53:31 pm » |
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made more today .. different recipe .. looks like practice will make perfect !
picked up my doe at Rabers tonight ...
What recipe are you using? I have been using just liquid smoke and cajun pepper in the dehydrator. Not bad but still not as good as Jack Links. hahaha  |
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shade
Newbie
Posts: 10
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« Reply #4 on: December 14, 2006, 05:40:40 am » |
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talked with a fellar tonight ,, well , he gave me a few tips
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OBH
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« Reply #5 on: December 18, 2006, 04:04:47 pm » |
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Here's a good jerky recipe.
Hot & Sweet Jerky
10 pounds deer meat
2 cups chopped onions
2 cups brown sugar
1 cup red wine vinegar
1 cup catsup
4 quarts cold water
2 tsp. Mesquite smoke flavor
3 tsp. curing salt
2 tsp. garlic powder
9 tbsp. salt
2 tbsp. chili powder
3 tbsp. black pepper
3 tbsp. cayenne pepper
2 tbsp. ground yellow mustard seed
Grind the meat. Mix all other ingredients and then stir them in to the ground venison. Using a jerky shooter, form strips of meat on the shelves of a food dehydrator. (Dehydrating time depends on type and size of dehydrator, see instructions that came with your model). Store dried jerky in freezer until ready to consume.
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