Rick Jerky

[crashdive123]

Oh now I've really lost it What on earth is cheddar sausage??

Some mighty fine tailgating food.

http://www.johnsonville.com/home/products/brats/cheddar


I may as well head this one off at the pass. Tailgating is the activity prior to a sporting event where you gather with a few thousand of your friends to bbq, grill, and drink.

[Rick]

2D - I'm surprised you found the flavor strong. I generally marinate over night or at least 8 hours but I've marinated for a couple of days before. I think to be fair, you should send some to QC for an HONEST evaluation.

[2dumb2kwit]

Some mighty fine tailgating food.

http://www.johnsonville.com/home/products/brats/cheddar


I may as well head this one off at the pass. Tailgating is the activity prior to a sporting event where you gather with a few thousand of your friends to bbq, grill, and drink.

Good job, crash!
Actually I used these, but I think they are about the same.
http://www.johnsonville.com/home/pro...ddar-w-cheddar

What ever you do, don't look at the nutritional info. LOL

[crashdive123]

2D - I'm surprised you found the flavor strong. I generally marinate over night or at least 8 hours but I've marinated for a couple of days before. I think to be fair, you should send some to QC for an HONEST evaluation.

It really is imperative that you heed the wise words of the Minister of Science.

[2dumb2kwit]

2D - I'm surprised you found the flavor strong. I generally marinate over night or at least 8 hours but I've marinated for a couple of days before. I think to be fair, you should send some to QC for an HONEST evaluation.

It may be just a strong garlic taste. Maybe I got carried away with the garlic powder. ????

[Winnie]

Some mighty fine tailgating food.

http://www.johnsonville.com/home/products/brats/cheddar


I may as well head this one off at the pass. Tailgating is the activity prior to a sporting event where you gather with a few thousand of your friends to bbq, grill, and drink.

Why thanks and thanks, that wouldv'e been my next question!

[Rick]

Winnie - It's a bit like stopping at a pub and having fish and chips and a few Carlings prior to the soccer game only it's done in the parking lot of the stadium. The term comes from eating out of the open "tail gate" (car's boot). Those that participate have a tendency to do it in a rather large way and the parties generally start hours and hours before the game.

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[Winnie]

Wow! If you tried doing that at a footie stadium over her you'd be arrested!

I could see it happening at a rugby stadium though, which reminds me..... must check out availablity for Six Nations Cup.

[COWBOYSURVIVAL]

I did one thing different. I boiled my meat in the marinade. I used round steak. Freezing for a couple of hours helps a great deal when cutting strips! I boiled it to ensure it got hot enough to kill everything I then cooked it for 4 hours at 170 F. My oven wouldn't go any lower on bake. It came out great!

[Rick]

I boiled it to ensure it got hot enough to kill everything

I've found it helps if the cow is dead before you start slicing on it. Then...oh, wait....you meant....never mind.

I'm glad it turned out well for you and I'm glad you liked it. I had never thought of boiling it. I suppose vacuum sealing it for 24 hours would infuse the marinate deep into the beef as well. As for killing any germs, as long as the meat is dried then there shouldn't be any problem at all. As I said in another post, I've had it last six months with not problem and it was still edible and quite good.

[COWBOYSURVIVAL]

I've found it helps if the cow is dead before you start slicing on it. Then...oh, wait....you meant....never mind.

I'm glad it turned out well for you and I'm glad you liked it. I had never thought of boiling it. I suppose vacuum sealing it for 24 hours would infuse the marinate deep into the beef as well. As for killing any germs, as long as the meat is dried then there shouldn't be any problem at all. As I said in another post, I've had it last six months with not problem and it was still edible and quite good.

According to the USDA most dehydrators don't get hot enough to kill the bacteria. That is where I found the boiling reference. I ran accross your family recipe and modified to my taste. Worked really well boiling foregoes the overnight marinating and retained the flavor of the marinade. Also Since it was boiled I can freeze the marinade for the next go around. Thanks for your recipe Rick! i think I got it off of a different post than this one. Couldn't find it today though. Boiling would be especially recommended for deer as it could be contaminated by fecal matter.

[Rick]

I appreciate the heads up on the USDA info. Good stuff. In reading through their site they recommend:

"Steam or roast meat to 160 °F and poultry to 165 °F as measured with a food thermometer before dehydrating it."

So your boiling would certainly do that.

Source: http://www.fsis.usda.gov/FactSheets/...fety/index.asp

[COWBOYSURVIVAL]

I appreciate the heads up on the USDA info. Good stuff. In reading through their site they recommend:

"Steam or roast meat to 160 °F and poultry to 165 °F as measured with a food thermometer before dehydrating it."

So your boiling would certainly do that.

Source: http://www.fsis.usda.gov/FactSheets/...fety/index.asp

Boiling also makes quick work of the fat. Probably extending shelf life. Mine probably won't make the shelf! USDA states 3 months...I boiled it in the marinade itself. By freezing the sauce I also cut the cost to make it!

[COWBOYSURVIVAL]

I really didn't boil it per say. I used a thermometer and held 160 for about 5 min. It wasn't a rolling boil, just a little bubbly!

[Rick]

Yeah, mine doesn't last long either. The six month stuff has a test batch to see how long it would last. I can see where the boiling would render the fat very well. I'm going to have to try that.

[COWBOYSURVIVAL]

I also applied a dry spice rub before baking. What I really like about boiling is it can be done in the field.

[Chris]

Just a couple of quick questions, what's the best way to store jerky once it's made? Would any old airtight container do, or would it last longer in a canning jar with an oxygen absorbing pouch.
Also can you use game birds? shooting season started a couple of weeks ago and I always get a few birds given to me, but I find they don't freeze well so I'm looking into alternative methods of storing them

A canister is best.

A bag has less air in it and can sit up against the meat holding moisture up against it.

A canister allows air to flow around the meat, ideally keeping it dry.

This goes for all dried foods.

http://www.amazon.com/gp/product/B00...SIN=B0002T4ZL4

They come in all styles and whatnot, your grandma may have had some made of stoneware. I like these though because you can see whats in them.

Remember though, light makes things go rancid as well, so keep them in the pantry, not on the counter (or use an opaque canister, but then you can't see inside it).

[Chris]

According to the USDA most dehydrators don't get hot enough to kill the bacteria. That is where I found the boiling reference. I ran accross your family recipe and modified to my taste. Worked really well boiling foregoes the overnight marinating and retained the flavor of the marinade. Also Since it was boiled I can freeze the marinade for the next go around. Thanks for your recipe Rick! i think I got it off of a different post than this one. Couldn't find it today though. Boiling would be especially recommended for deer as it could be contaminated by fecal matter.

True jerky is never cooked. The drying & curing process alone is enough to make it safe to eat. And by cooking it you change the flavor profile, permanently.

Though, I wouldn't start with feces smeared deer.

[Beo]

Just wondering what dehydrator everyone uses, I have two of the Ronco Dehydrator stacks and use the crap outta them, ya just gotta get used to having to rotate the shelves.

[Rick]

I have the 5 tray garden Excalibur.