Denny O & a great chaw it is, but a chaw that needs swallering at some point.
Deepwoodsbutcher That looks God Awful good & the recipes sound great too. Well, you know Stonewall Jackson did not drink either. He said he just liked the taste of the whiskey too much & it scared him.
Deepwoodsbutcher those recipes sound interesting to say the least. Hope they turn out well.
cdavis I hope so
My tried and true Hot honey bourbon venison jerky.
2 trays, 4# total raw weight
A new to me store bought jerky mix with my twist
Original beef and whiskey 2 trays, 4# total raw weight
And my newest recipe idea I’m developing, Root beer-black pepper and spiced rum venison jerky 2 trays, 4# total raw weight
Wow! Those are much thicker than I’ve ever done. Curious to see the end result.
I see you added a Michigan tag to your name. Kinda figured you from up this way by some of the banter. Howdy neighbor. Wi. here. Ok, I better add that tag to mine.
PapaSop I’ll post some pictures. It should be done soon
Deepwoodsbutcher I’m going to have to try this thick jerky. Can you post your cook schedule and I T please?
Deepwoodsbutcher I am interested too, if it works well I’d love to get your smoke schedule and anything else special you did during the cook/dehydrating phase.
PapaSop totally forgot to post finished pictures. What I have is all sealed up right now. Ended up with 14, 6oz packs after snacking on it for a few days. The cook turned out really good. Product is dry, bends without breaking and has a nice chew to it.
Jonathon I don’t usually smoke it since I only had a small pellet grill unti recently. Unfortunately, it started to rain so much that even though my pellet smoker was under cover, I was getting zapped by it constantly. I finally gave up and finished in the dehydrator inside (mine goes to 165 so it didn’t take long to finish). So I don’t really have a smoke schedule to share. Maybe next time it’ll work out better
Deepwoodsbutcher I like thick jerky, but I have never made it that thick, may have to give it a try.
what you folks call jerky i would call cut up pot roast haha WOW thats some thick jerky !!
I’m starting to think that thick jerky isn’t common in some areas. Several butcher shops in my area make it this way. One business specializes in jerky and they are in a lot of local stores and a popular gas station chain. I like the chew of it. I guess just something I’m used to locally? Maybe the term kippered meat is a better description.
After some research, I believe my terminology is a bit confusing. What I call “jerky” is technically speaking, kippered. Because that term isn’t used commonly, or the two are used interchangeably at times, I have been confusing folks. Kippered meat is cut thicker and stays more moist and tender then actual jerky.
i’ll be 66 this month and have traveled most of the country , but i have never seen jerky much over 1/8 ‘’ (1/4" at best) i could make a meal on two of those and a few french fries
but if thats the way you folks like it, i see nothing wrong with it
calvin check out Little Town Jerky Co. if interested. All of their “jerky” is technically kippered meat. It is cut thick like I have done. I used to work for the sister company and often cut the meat being made into their products. They are really good. Local differences sure are interesting sometimes
they look great . just give me a knife and fork and a few taters and i would eat them for sure
calvin definitely makes a good lunch during work