Made some jerky w/the BK16

C

Cryptyc

Joined
Sep 24, 2013
Messages
1,241
Well I did my first attempt at venison jerky. I used BackWoods Original seasoning and cure.

The BK16 did the cutting of the venison. The FFG did very well with slicing the meat the required 1/8" thickness (was hard sometimes with the tenderness of the meat).


I let it marinate about 12 hours in the refrigerator:


Did the oven method (200F for 1hr15min per side) and it came out delicious:


I am definitely going to be buying a dehydrator. This jerky is sooooooo delicious and I could not have made it without the help of my BK16 field dressing the deer and slicing the meat!
 
Next time try placing the venison in the freezer for 30 minutes to an hour. It will make the meat easier to cut. You don't want to freeze the meat, just allow the exterior to stiffen up a bit. Your jerky looks good. Invest in a cheap dehydrator but be warned it will take a solid day to dry.
 
cEdge,
Thank you for the tip. I will definitely try that in the future. It was hard with it being so soft.

tinman,
Yes sir. Stippled goodness! Thank you.

DunkEm,
I think I got about 8 pieces from the first batch. The rest everyone already vultured off of me hahaha.
 
Nice lookin Jerky...sure it's good too.
I thought backwoods was a dry rub deal?
 
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