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  1. #1
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    Default Article: Deer Jerky

    Create perfectly seasoned venison jerky in no time with this simple marinade recipe

    Read More: Article: Deer Jerky
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    Hmmmm. Just bought a dehydrator and was looking for a deer jerky recipe. My husband mentioned using liquid smoke. I told him he was nuts that it wouldn't work. Well I can only imagine what he will say when I show him this… probably 'I told u so!'

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    Meat is marinating in the fridge! Only discrepancy I have found is that you say to cut the meat with the grain and the food dehydrator instructions say to slice against. I chose to go against as it will yield a more tender piece of meat.

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    Default Re: Article: Deer Jerky

    Quote Originally Posted by JReeceRN View Post
    Meat is marinating in the fridge! Only discrepancy I have found is that you say to cut the meat with the grain .
    Where exactly are you seeing that?? I don't see that in this recipe at all.
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    Default Re: Article: Deer Jerky


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    Default Re: Article: Deer Jerky

    "Slicing:

    If the meat is partially frozen, it is considerably easier to slice evenly and cleanly. Slice With the grain into long even strips 1/4" thick & 1 to 1 1/2" wide. This ensures that the jerky will dry evenly and be chewy rather than brittle."

  7. #7
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    Default Re: Article: Deer Jerky

    Quote Originally Posted by JReeceRN View Post
    Thank you so much, I don't know if I was in brain fog yesterday or what. I guess that means I'd better make some jerky this week, since I apparently seem to be forgetting HOW to make it.

    I've updated that post. The cut of meat for jerky isn't necessarily against the grain- it depends on what type of texture you want your jerky to have.

    Before beginning lets address the age old question, should you slice the meat With the grain or against the grain?

    This is entirely dependent on what type of meat you are using. If the meat is a tough cut you of meat, such as a brisket, will want to cut AGAINST the Grain, otherwise is will b nearly impossible to chew, (which to some folks, is a benefit)

    If the meat is a more Tender Cut, such as a rump roast or top round, you want to cut WITH the Grain, which will result in thin Chewy (rather than brittle or crumbly) jerky pieces.

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    I know this recipe is for deer jerky, but can you use beef instead?:grin

 

 
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