Deer Jerky

I have an upright propane smoker I use. It does great for general use and taste when I put wet oak chips in there; that said, it doesn't get to a low enough temperature to only dry out the meat. It will overcook if you just try to dry good size strips and there is too much moisture for long term storage of the jerky....I think I'm going to experiment with blocking off burner holes with jbweld. I've had jerky from a dehydrator, it was very good.

I had one of the electric heated ones like a mini fridge: it was an early version with no vent and it sucked.
 
For me vacuum pack and freeze is the best way. If you don't want to take up a lot of freezer space do small batches. I've never had a dehydrator remove enough to moisture for the meat not to sour

That is what I am afraid of. Hoping to get a few to make for long term storage this year...
 
I don't know of a way to get the long-term storage that you want without freezing it. I pick up summer sausages from a processor in Illinois and boy are they good but we still keep them in the freezer for storage until we're ready for them
 
I used to do it in the oven until two years ago. Mama wasn't having it anymore so she bought me a dehydrater. Now I do it in the garage 🤣 🤣 🤣

I typically use High Mountain Cure or something else on the shelf at Wally world.

Question: How are you storing it after you have dehydrated it? The box says to freeze it if storing for long periods. I want to dehydrate/jerky it so I can store it in plastic without taking up freezer space. We do a bit of canning and have a vacuum sealer with the "de-oxygenator packets" but not sure that is best to keep out the mold.

What say you???

Mine sundried I store it in mason jars. I think at the most I have stored it for 8 months or so, and it was still great.
 
I used to do it in the oven until two years ago. Mama wasn't having it anymore so she bought me a dehydrater. Now I do it in the garage 🤣 🤣 🤣

I typically use High Mountain Cure or something else on the shelf at Wally world.

Question: How are you storing it after you have dehydrated it? The box says to freeze it if storing for long periods. I want to dehydrate/jerky it so I can store it in plastic without taking up freezer space. We do a bit of canning and have a vacuum sealer with the "de-oxygenator packets" but not sure that is best to keep out the mold.

What say you???
I store it in my belly! 🤣😃

It doesn’t last long enough for long term storage to be a concern.
 
I make my jerky in the kitchen oven. After soaking it in the liquid solution for 24 to 48 hours, I drain it really well in a collander. I then take the pieces and dry them on paper towels to remove more excess liquid. I put a toothpick through the end of the piece of meat, then hang it on the oven rack (top rack). On the bottom rack, I have a pan lined with newspaper and more paper towels. I let it drip dry for about an hour without the heat even being turned on yet. After it gets dry enough to quit dripping, I remove the newspaper and paper towels, and replace with one or two paper towels, just to absorb any drips. I turn the oven on "keep warm" which is about 170* in my oven. I keep watch over it for the next 30 minutes, and if it drips too much, I replace the paper towels. As long as the liquid doesn't get onto the floor of the oven, it doesn't smell. You can smell the jerky, but not the usual burning smell of the liquid dripping on the oven floor. Cook about 4 hours, or until it is the texture that you want. Been doing it like this for years and years.
 
I make my jerky in the kitchen oven. After soaking it in the liquid solution for 24 to 48 hours, I drain it really well in a collander. I then take the pieces and dry them on paper towels to remove more excess liquid. I put a toothpick through the end of the piece of meat, then hang it on the oven rack (top rack). On the bottom rack, I have a pan lined with newspaper and more paper towels. I let it drip dry for about an hour without the heat even being turned on yet. After it gets dry enough to quit dripping, I remove the newspaper and paper towels, and replace with one or two paper towels, just to absorb any drips. I turn the oven on "keep warm" which is about 170* in my oven. I keep watch over it for the next 30 minutes, and if it drips too much, I replace the paper towels. As long as the liquid doesn't get onto the floor of the oven, it doesn't smell. You can smell the jerky, but not the usual burning smell of the liquid dripping on the oven floor. Cook about 4 hours, or until it is the texture that you want. Been doing it like this for years and years.

You may have earlier in the thread, may I ask again? What is your liquid solution?
 
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