Jerky flavors

[calldoctoday]

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.

[cdavis]

Deepwoodsbutcher those recipes sound interesting to say the least. Hope they turn out well.

[Deepwoodsbutcher]

cdavis I hope so

[Deepwoodsbutcher]

My tried and true Hot honey bourbon venison jerky.
2 trays, 4# total raw weight

[Deepwoodsbutcher]

A new to me store bought jerky mix with my twist
Original beef and whiskey 2 trays, 4# total raw weight

[Deepwoodsbutcher]

And my newest recipe idea I’m developing, Root beer-black pepper and spiced rum venison jerky 2 trays, 4# total raw weight

[PapaSop]

Deepwoodsbutcher
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.

[Deepwoodsbutcher]

PapaSop I’ll post some pictures. It should be done soon

[cdavis]

Deepwoodsbutcher I’m going to have to try this thick jerky. Can you post your cook schedule and I T please?

[Jonathon]

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.

[Deepwoodsbutcher]

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.

[Deepwoodsbutcher]

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

[bocephus]

Deepwoodsbutcher I like thick jerky, but I have never made it that thick, may have to give it a try.

[calvin]

what you folks call jerky i would call cut up pot roast haha WOW thats some thick jerky !!

[Deepwoodsbutcher]

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.

[Deepwoodsbutcher]

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.

[calvin]

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

[Deepwoodsbutcher]

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

[calvin]

they look great . just give me a knife and fork and a few taters and i would eat them for sure

[Deepwoodsbutcher]

calvin definitely makes a good lunch during work