Its a little late, but heres my Christmas gift to all of you: The Recipe for the best jerky youve ever eaten. Start with a batch (one or two quart bags) of thinly sliced deer, with all possible connective tissue removed, cut across the muscle grain. It can be Axis, whitetail, Muley or Elk; it all comes out great. Add one bottle of Allegro original marinade (HEB has it near the comdiments). Remove the air and seal the bag, then move it around to ensure all the meat contacts the marinade on all sides. I usually go to the fridge every few hours and turn the bag just to be sure. Let it marinate for around 12 hours, then drain the excess fluid and place the meat on your dehydrator rack where the pieces dont touch each other. Run it at 155 degrees for around 12 hours, checking to see when its crisp. This will vary a little depending on the thickness of the slices of meat, and some may need to be removed earlier while thicker pieces continue to dry. What comes out will make you glad that youre a hunter, and thankful that you keep up with Prof. Salts posts. :) This isnt that Messing with Sasquatch jerky, this is the old school stuff that Cucuy used to feast on, and it tastes SO much better. If you cut it cross-grain, it snaps into smaller pieces and is very easy to eat, with none of the struggling to tear off a piece. If you have deer roasts in the freezer, defrost one and slice it thin. Then proceed to turn it into brown gold via the recipe above. Its not difficult to make, but boy is it delicious!
Posted on: Sun, 04 Jan 2015 02:01:56 +0000
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