I dropped off two does at our processor and told them to give me my backstraps, tenderloins, and to cut everything else they possibly could for jerky meat. Anything else left over, turn in to burger. I got about 25-30 lbs of jerky meat and about ~45 lbs of burger. So all in all, I think they did pretty good. Btw, back on topic, this recipe makes some awesome jerky!!
I'm just finishing the second batch of sliced in the dehydrator. For heat, I went easy and decided to innovate a bit. Since I knew the kids would be scavaging, I went with a bit under a 1/4 tsp powdered habanero...you can tell it's there, but it's not overwhelming (for me; your mileage may vary). Fresh cracked pepper from the pepper mill also was a good choice.
How long can you store jerky like this? Does not appear to have any preservatives in it? (Not that it will survive long enough to need to be stored ha!)
Anyone try this with duck or goose meat? Might have to give it a go if I don't shoot another late season doe to try it with venison.
We have done it with goose. As you know, its pretty strong tasting and the goose flavors still comes through... The BEST way I've found to make goose is in a sausage.
I just cooked up another batch today. Bringing it to the guys at work tomorrow. One guy I brought it to last week loved it. I need to get another deer this year just for more jerky!
Bill, the silver skin does not affect the jerky for a good long time....as a matter of fact, I've never had an issue with it as it dries and peels off easily.... Now the fat is a different story...can't have that in there
Burger jerky is a sin.. Part of the enjoyment of eating jerky is biting off a piece. Burger jerky just falls apart in your mouth. Thanks for the recipe. Have it written down and going to test it out after I drop a deer Saturday.
To the top. Gonna be locked down in the house this weekend. Time to make this jerky! Havent used Tonys recipe for a few years so gonna get a bunch made.
