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    Thread: MAKIN OWN BEEF JERKY

    1. #21
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      Quote Originally Posted by Biggaintime View Post
      Half a bottle soy
      full bottle teriyaki
      1 cup brown sugar
      few drops of whorishister sauce
      Spoonful of minced garlic
      Crushed red peppers to taste
      Tapatio to taste the more u put the hotter it will be

      Marinade for 24 hours in a bowl with saranwrap on top placed in the refrigerator

      I like to use this or the stir fry meat cause its easy but I can use round eye roast or serloin tip roast
      Attachment 46598

      I only used the presliced meat when im being lazy cause its easy

      Run for 2.5 to 3 hrs at 160 degreese

      ENJOY THE SECRETS FROM
      MRS BGT
      WRITTEN BY BGT
      Attachment 46599
      now you all know my secrets!!!

      If you don't want it spicy leave out the tapitio and red pepper flakes and it will just be teriyaki flavored. You can make all kind of variations of it. Like try using BBQ sauce, worshistier sauce and cracked black pepper.

      Salt is important!!!! you need to use salt to prevent it from growing bacteria while its drying. I use the soy as my salt.

      Oh and always ring out the meat and pat it dry before dehydrating or drying it in the oven.
      Last edited by MRSBIGGAINTIME; 07-24-2019 at 06:48 PM.
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    4. #22
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      I think I'm going to get a humidifier cuz I could eat pounds of that ship per weekMAKIN OWN BEEF JERKYMAKIN OWN BEEF JERKYMAKIN OWN BEEF JERKY

      Sent from my LG-H932 using Tapatalk
      strictly for entertainment purposes only
      It is all fiction.. I don't condone any of it in real life. I am not a professional or medical doctor just a figment of your imagination

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    7. #23
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      Quote Originally Posted by Bigdaddyperk View Post
      I think I'm going to get a humidifier cuz I could eat pounds of that ship per weekMAKIN OWN BEEF JERKYMAKIN OWN BEEF JERKYMAKIN OWN BEEF JERKY

      Sent from my LG-H932 using Tapatalk
      Or dehydrate or whatever the hell it is lol

      Sent from my LG-H932 using Tapatalk
      strictly for entertainment purposes only
      It is all fiction.. I don't condone any of it in real life. I am not a professional or medical doctor just a figment of your imagination

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    10. #24
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      Quote Originally Posted by Bigdaddyperk View Post
      I think I'm going to get a humidifier cuz I could eat pounds of that ship per weekMAKIN OWN BEEF JERKYMAKIN OWN BEEF JERKYMAKIN OWN BEEF JERKY

      Sent from my LG-H932 using Tapatalk
      Me too, and I do, in fact I am snacking on some now... LOL

      Remember a pound of meat will shrink to about a half pound of jerky!
      Created by Dr. Frankenstein. I Am The Perfect Bride. Beware!! My BGT Is Fearless And Therefore POWERFUL!!!

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    13. #25
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      Look into biltong. It's a South African jerky they make from any and all meat. My sister-in-law says the best she ever had was elephant. I can't eat jerky because it tastes weird to me and has waaaay too much sugar. My wife makes me beef biltong. If we run out we buy Stryve at walmart when we are in the USA. $10.49 for a half pound. That company makes many flavors. Our favorite is Peri-Peri, which is the same my wife makes for me.

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    16. #26
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      Quote Originally Posted by Biggaintime View Post
      Half a bottle soy
      full bottle teriyaki
      1 cup brown sugar
      few drops of whorishister sauce
      Spoonful of minced garlic
      Crushed red peppers to taste
      Tapatio to taste the more u put the hotter it will be

      Marinade for 24 hours in a bowl with saranwrap on top placed in the refrigerator

      I like to use this or the stir fry meat cause its easy but I can use round eye roast or serloin tip roast
      Attachment 46598

      I only used the presliced meat when im being lazy cause its easy

      Run for 2.5 to 3 hrs at 160 degreese

      ENJOY THE SECRETS FROM
      MRS BGT
      WRITTEN BY BGT
      Attachment 46599
      I need a dehydrator it seems
      Thanks for the inside info !!


      Sent from my iPhone using Tapatalk

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    19. #27
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      I know a guy who was in the mushroom business. He dried dozens of pounds on this model but it was branded “Good4U”. One of the fans went out so he bought another and fixed them together for 18 racks. They are built modularlly so anyone with a bit of skill can do this. Great product!

      look on amazon for Excalibur.

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    22. #28
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      For the past 8 years I have used a nesco dehydrator (model FD-1022) to make the best venison jerky. Everyone who has tried it claims its the best jerky period, they have tried, deer or any other meat hands down. I cut the hindquarter into chunks and make sure there is NO fat in the meat (fat causes it to rancid faster). I then grind it fine like burger. Nesco provides a curing package to mix with a seasoning package (I use the original but there are other flavors). Mix one pack of cure and one pack of season to each pound of meat and blend by hand very well. Refrigerate 24 hours in a ziplock one gallon bag with no air in it (knead occasionally during this time through the bag). I then use the nesco jerky shooter gun with the funnel tip and squirt straight lines of jerky across each tray of dehydrator (holds about a pound per tray with a little space between). I stack the trays so each level of jerky is at 90 degrees to the one below it. Set temp to 160 and time to 4 hours and 45 minutes. After it is done let cool to room temp or it will cause the inside of bags to moisten. Bag in ziplocks. You can use other meat also (not hamburger because of fat).

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    24. #29
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      I prefer Billtong
      Its soft and very tasty
      If you can source the biltong spice mix its dead easy

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      Quote Originally Posted by Raw View Post
      For the past 8 years I have used a nesco dehydrator (model FD-1022) to make the best venison jerky. Everyone who has tried it claims its the best jerky period, they have tried, deer or any other meat hands down. I cut the hindquarter into chunks and make sure there is NO fat in the meat (fat causes it to rancid faster). I then grind it fine like burger. Nesco provides a curing package to mix with a seasoning package (I use the original but there are other flavors). Mix one pack of cure and one pack of season to each pound of meat and blend by hand very well. Refrigerate 24 hours in a ziplock one gallon bag with no air in it (knead occasionally during this time through the bag). I then use the nesco jerky shooter gun with the funnel tip and squirt straight lines of jerky across each tray of dehydrator (holds about a pound per tray with a little space between). I stack the trays so each level of jerky is at 90 degrees to the one below it. Set temp to 160 and time to 4 hours and 45 minutes. After it is done let cool to room temp or it will cause the inside of bags to moisten. Bag in ziplocks. You can use other meat also (not hamburger because of fat).
      If I'm going to used ground for jerky, I'd rather make it into snack sticks with pepper jack mixed in and smoke it. Started doing that and I can't go back.

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