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  1. #1

    Default Deer jerky, meat grinders, recipes

    Newly successful hunter here looking for tips and recipes that are tried and true. I am really interested in making some jerky. I also hope for product reviews on what electric grinders you might like or dislike. Lots of money could be spent on this. Thanks.

  2. #2
    Join Date
    Jun 2005
    Location
    Greensboro, N.C.
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    5,080

    Default

    Best jerky

    1 cup soy sauce
    1 cup worcestershire sauce
    4 tablespoon catchup
    4 tablespoon honey
    1 teaspoon ground red pepper, or to taste
    1 teaspoon garlic powder
    1 teaspoon onion salt
    2 teaspoon salt

    Marinate 24 hours in frig.
    Dry at 135 to 145 F. until consistency desired is obtained. Limber should be stored in frig. Totally dry will keep on shelf or in hunting coat pocket.

    Best grinder

    Waring Pro is the best I have found

  3. #3
    Join Date
    Dec 2007
    Location
    Ludington, Michigan
    Posts
    648

    Default deer meat

    Buy the book Great Sausage Recipes and Meat Curing by Rytek Kutas
    Get your self a good smoker. I have a propane one but electric will also work. As for grinders they come in sizes of #8 being the smallest to #32 being the largest. Cabelas sells them all. Get a electric one. Hand cranking gets old really fast. Get a sausage stuffer. They come in 5, 10, 15 20, 25 lb capasity. I have used a 5#er for many years. order the free catologe from the sausage maker at http://www.sausagemaker.com/ It has everything you'll need. Yearly I make polish, italian, jerky, terriocki sticks and corned venison.
    Last edited by danno; 10-24-2008 at 02:00 PM.

  4. #4
    Join Date
    Jun 2002
    Location
    parker county, tx
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    7,923

    Default

    I have the meat grinder marketed and sold by Bass Pro Shops, and it's adequate, but if I had known more about them before I bought it, I would have gotten a higher hp motor. For just single family home use, it will do, but if and when it breaks, I will definitely buy something with a little more power. It's heavy and made of steel, but not as "hefty" on the power end as I thought I was getting.
    So many weeds.......so little time.

  5. #5
    Join Date
    Dec 2005
    Location
    Thornton Colorado
    Posts
    2,003

    Default

    If you have an equipment rental business around you may be able to rent a monster grinder for cheap.

    I rent a big one for 1/2 a day ($25) and grind pretty much all of 2 of my deer. And it doesn't take very long at all. Much longer to clean it before and after. (I sanitize with hot water and a capful of bleach)
    JohnF INTP

  6. #6
    Join Date
    Oct 2007
    Location
    VENTURA, California, USA
    Posts
    3,604

    Default One Stop Jerky Shop

    Ernie
    My websitehttp://bees4u.com/

  7. #7
    Join Date
    Jun 2005
    Location
    Greensboro, N.C.
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    Default

    So far, I have gotten a whole deer, then 2 hams, then 2 hams and 2 shoulders, then last night another whole deer. Gun season is still 3 weeks away. Renting won't do the job here.
    My Waring Pro grinder has the horsepower to work well even with the grissel and tendons, and will grind as large a piece as I can stuff down the chute.

    The above recipe is one I modified to my own taste and haven't found anyone yet that didn't like it.

    PS. I slice the loins to make my jerky.
    Fillet mignon jerky, no less.

  8. #8
    Join Date
    Mar 2008
    Location
    Cameron, MO
    Posts
    586

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    We have gradually stepped up w/ the Cabellas meat grinders and really like the 1 hp. Its heavy to move around but wont slow down on the biggest pcs of meat(be careful!!!). Believe me pushing meat into a slow grinder gets old real fast!!!!I grew up w/ a hand grinder modified to a motor and we would grind up 3-10 elk and also some deer a season w/ it. It worked good but took an extra person to help w/ the grinder plus you'd have to cut the pcs smaller. We also stuff our own sausages that are the greatest. We use a small amt of porkfat from a pig we butcher earlier, and beefat for the summer sausage. Once I get the house I can fwd a great outfit that sells grinder assy and spices etc.
    We use the type of stuffer that attaches to the grinder plate. The newly improved Cabellas wormdrive stuffer works great. I bought a stuffer horn that you hand push that I didnt like. I really would like an upright stuffer(hint hint, Christmas is right around the corner folks!!!) my buddy uses an electric one he really like$ but they cost alot of cash. Now I ALWAYS cook a little and taste the saugage recipe before I package it up!!!! I've messed up a few of so so attempts. Nows the time to add a pinch of this and that.
    Look around yard sales out in the country for stuff like grinders, stuffers, smokers etc., also look for a butcher paper roll holder and butcher tape dispenser. They help alot when wrapping the meat. Its a fun project that I grew up doing. It gets the whole family involved, from Dads cutting up the meat, moms wrapping it up(add talking ALOT!) and kids writing the cuts of meat and dates on the packages and taking the meat in a wagon to the freezer. Good wholesome family stuff.

  9. #9
    Join Date
    May 2003
    Location
    Farmington, New Mexico
    Posts
    6,759

    Default

    Quote Originally Posted by iddee View Post
    Best jerky

    1 cup soy sauce
    1 cup worcestershire sauce
    4 tablespoon catchup
    4 tablespoon honey
    1 teaspoon ground red pepper, or to taste
    1 teaspoon garlic powder
    1 teaspoon onion salt
    2 teaspoon salt

    Marinate 24 hours in frig.
    Dry at 135 to 145 F. until consistency desired is obtained. Limber should be stored in frig. Totally dry will keep on shelf or in hunting coat pocket.

    Best grinder

    Waring Pro is the best I have found




    I'm gonna have to double check the rules, but I'm pretty sure that if you post a recipe here that you first have to send some samples to a couple of moderators and some unbiased members. It's a thing we do to ensure the safety of our members. Honest. So if you'll just get that package in the mail in the morning I'll start digging that rule out and post it. Tomorrow. Or pretty soon.

  10. #10
    Join Date
    Jun 2005
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    Greensboro, N.C.
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    Barry, would it be all right if I send it after it has been ran through the grandkids?

    It just don't last long enough to do it any other way.

  11. #11
    Join Date
    May 2003
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    Farmington, New Mexico
    Posts
    6,759

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    Quote Originally Posted by iddee View Post
    Barry, would it be all right if I send it after it has been ran through the grandkids?

    It just don't last long enough to do it any other way.

    Uh, I'm thinking that if the grandkids are healthy and rambunctious I probably won't be needing a sample.

  12. #12
    Join Date
    Oct 2002
    Location
    The Scenic Flint Hills , KS
    Posts
    5,159

    Cool

    My recipe is close to Iddee's with a few exceptions, mainly the addition of fresh chopped green pepper and onions for both taste and color. The Worcestershire sauce can be exchanged with teriyaki for a nice change of pace. The vinegar is to help the sauce permeate into the meat.

    This recipe is not for beef, for some reason it's really sucky when used with beef.

    For four pounds of meat;
    1 T salt
    1 T coarse ground black pepper
    3 T garlic powder
    3 T onion powder
    1 T szechuan pepper (when using teriyaki)

    Sift all dry ingredients into bowl and add;
    1/2 cup brown sugar
    1/2 cup honey

    Mix and add;
    1 cup Worcestershire sauce (or teriyaki)
    1 cup soy sauce
    1 T liquid smoke
    2 T red hot sauce
    3 T vinegar

    mix, and add;

    1 cup jalapeno pepper finely minced
    1 cup fresh chopped green pepper (1/2 red for best color)
    1 cup fresh chopped onion

    Pour mix over four pounds of meat and refrigerate for a minimum of 24 hours, stir meat occasionally. Before drying, pat grounds from marinade onto meat.

    A nice alternative is to grind the meat and mix the marinate into the meat, set in fridge overnight and form into bars on the dryer racks.

    The ground meat is much easier to chew and none of the spices are lost from pouring the marinade off.
    Bullseye Bill in The Scenic Flint Hills , KS
    www.myspace.com/dukewilliam

  13. #13
    Join Date
    May 2005
    Location
    Edgefield County, South Carolina
    Posts
    651

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    Try this site for game recipes and other stuff:

    http://www.talkhunting.com/index.php

    Kinda want to try a recipe for Deer heart???
    sc-bee

  14. #14
    Join Date
    Jul 2008
    Location
    Damascus, Maryland
    Posts
    376

    Default

    I go to the local bucher shop:

    no need to hunt anylonger.
    "Life without God is like an unsharpened pencil - it has no point."

  15. #15
    Join Date
    Oct 2002
    Location
    The Scenic Flint Hills , KS
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    5,159

    Thumbs Up

    I forgot to mention that I call my jerky 'meat candy'.
    Bullseye Bill in The Scenic Flint Hills , KS
    www.myspace.com/dukewilliam

  16. #16
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    Jun 2002
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    parker county, tx
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    Quote Originally Posted by Zane View Post
    We have gradually stepped up w/ the Cabellas meat grinders and really like the 1 hp. Its heavy to move around but wont slow down on the biggest pcs of meat(be careful!!!).
    Thanks for the recommendation. I'll know what to look for when mine breaks (or I give it away as a good excuse to buy another one.)
    So many weeds.......so little time.

  17. #17
    Join Date
    Mar 2005
    Location
    Troupsburg, NY
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    "(or I give it away as a good excuse to buy another one.)"

    You can do that. My wife would frown.
    "I reject your reality, and substitute my own." Adam Savage

  18. #18
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    Jun 2005
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    Greensboro, N.C.
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    Just finished slicing two back straps, "loins" and put them soaking in the marinade. Will start drying tomorrow morning. 12 to 14 hour drying time. You can bet both grandkids will be pulling pieces out before time.

    I can't keep them out of it.

  19. #19
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    Jun 2002
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    parker county, tx
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    Quote Originally Posted by peggjam View Post
    "(or I give it away as a good excuse to buy another one.)"

    You can do that. My wife would frown.
    Well, I don't know if you can, but I can.
    I figure it's a win-win thing. It makes someone else happy and me happy at the same time.
    So many weeds.......so little time.

  20. #20
    Join Date
    Jan 2006
    Location
    Loganville, GA
    Posts
    2,172

    Default

    Check Northern Tool out for a grinder. They have a good one for around $100 bucks. Think I heard it is on sale now?
    "Success is not final, failure is not fatal: it is the courage to continue that counts." Winston Churchill

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