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Jerky
Oct 12, 2017 3:50:34 GMT
Post by feather on Oct 12, 2017 3:50:34 GMT
I made some jerky, with beef, but you could make it with venison. It tasted good.
Marinade: 1/2 cup soy sauce 1/2 cup of worchestershire sauce 1/2 cup of water (edited to fix that) 1 T. salt 1 t. garlic powder 1 T. onion powder 3 T liquid smoke
Marinade sliced meat for 12 hours. Dehydrate at 135 degrees F for 12 hours, refrigerate in a zip top bag.
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Post by PNP Katahdins on Oct 12, 2017 15:02:06 GMT
Sounds good! Is that 1/2 cup water?
Peg
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Jerky
Oct 12, 2017 15:39:57 GMT
Post by feather on Oct 12, 2017 15:39:57 GMT
Sounds good! Is that 1/2 cup water? Peg Yeah, most of the jerky I made with soy sauce, we all thought it tasted to 'soy-ey'. The water and salt help it be a mild salty flavor not overwhelmed by the soy flavor. And I used the most common brand of smoke flavoring, but it is very dilute and watery. Next time I get smoke flavoring, I'll get something stronger.
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Post by PNP Katahdins on Oct 12, 2017 16:51:54 GMT
Thanks for the update! I will have to check the brand of liquid smoke in the cupboard, but it is probably Colgin's from Piggly Wiggly in Platteville. What would be stronger? I've used a different brand in the past, but don't remember the name. PW also carries Figaro and Wright's. Farm & Fleet may have something else for all the hunters and this is a good time of year to look.
Peg
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Jerky
Oct 12, 2017 17:05:42 GMT
Post by feather on Oct 12, 2017 17:05:42 GMT
Hi, yeah, Colgins used to be strong and sold in small bottles. Now it seems to be a watered down version. I used it for flavoring a gouda cheese and it was almost undetectable in the finished cheese. Then I use it for jerky, but 3 T doesn't give it a really smoky taste or smell. I can't recommend any other kind as I haven't tried new ones yet.
Maybe my memory is wrong but I remember colgins in small containers and very strong. This would be 20 years ago or so. Now it's not strong.
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Jerky
Oct 13, 2017 14:05:09 GMT
Post by here to stay on Oct 13, 2017 14:05:09 GMT
My favorite was teriyaki. But then I love sweet things. I haven't make it in years.
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Post by roadking on Oct 23, 2017 19:49:04 GMT
I use Haddon House liquid smoke...it is right next to Colgins at my store. I am going to try a different brand from the resteraunt supply company...it is a gallon jug, not those little bottles...I go through a ton of it. I get my worchestershire and soy there. Go thru about a gallon a month of each.
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Jerky
Oct 23, 2017 20:23:51 GMT
Post by feather on Oct 23, 2017 20:23:51 GMT
I use Haddon House liquid smoke...it is right next to Colgins at my store. I am going to try a different brand from the resteraunt supply company...it is a gallon jug, not those little bottles...I go through a ton of it. I get my worchestershire and soy there. Go thru about a gallon a month of each. Wow, if you use that much of it, it might be worth looking at the 'how to' videos or instructions for making your own! Thanks for the recommendation!
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Post by roadking on Oct 23, 2017 20:43:12 GMT
Well, I manufacture jerky as a business, and have come to the conclusion that when I made my own smoke, the taste was not much different, and pre-made cost a lot less than my time . Normally, I do prefer make my own, and when it's time for venison, bear and other game, I will again. And my recipes are all hand made and original, I don't use pre-packaged mixes. Soy-1 gallon $6.99 Worchestershire-1 gallon $7.99 Brown Vinegar-1 gallon $5.99 Liquid smoke-1 gallon $12.99 (compared to $1.79 for 5 ounces) The store is a chain called Maines.
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Jerky
Oct 23, 2017 20:46:30 GMT
Post by feather on Oct 23, 2017 20:46:30 GMT
Well, I manufacture jerky as a business, and have come to the conclusion that when I made my own smoke, the taste was not much different, and pre-made cost a lot less than my time . Normally, I do prefer make my own, and when it's time for venison, bear and other game, I will again. And my recipes are all hand made and original, I don't use pre-packaged mixes. Soy-1 gallon $6.99 Worchestershire-1 gallon $7.99 Brown Vinegar-1 gallon $5.99 Liquid smoke-1 gallon $12.99 (compared to $1.79 for 5 ounces) The store is a chain called Maines. Awesome, so glad to have you here. Sharing this experience with us.
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Post by roadking on Oct 23, 2017 20:52:16 GMT
I also ship it...LOL! My Bulgogi (Korean BBQ) actually gets shipped to Seoul each month (a pound), South Korea...lady's son is on active duty there...must be a good recipe...LOL!
I actually currently am running 6 different flavors; if anyone needs tips, feel free (sorry, I don't give out the recipes, but I can send you good places to experiment).
I make about 10 to 20 pounds of finished jerky a week...I'm not a huge company, but have a growing base.
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Jerky
Oct 30, 2017 0:08:45 GMT
via mobile
Post by AD in WNC on Oct 30, 2017 0:08:45 GMT
roadking What a great business! Any tips for making rabbit jerky? I raise meat rabbits, my freezer is full, and I love jerky. Thanks!
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Post by roadking on Oct 30, 2017 15:12:21 GMT
Never tried rabbit, but have done things other than beef, such as venison, bear, buffalo, turkey and duck. Can only sell the beef 'tho. A big thing is cutting it; be half frozen and just shy of 1/8" in thickness. Folks always rave about the thickness...more steak like, yet shelf stable (I have to get it tested for water activity; must be below .92...my highest number was .64, so yeah, it lasts quite a while). And obviously, the recipe you use and the marinating time (I never do less that 6 hours, but prefer 12). If not using meat tenderizer, sneak brown vinegar into the recipe for a more tender jerky. I'm currently working on number 7 and 8 recipes; Peppered Teriyake and French Dip (Au Jus) for those that prefer a lower salt jerky (along with my Amber Al jerky...lower salt) Oh, and drying time...I presently use Excalibur dehydrators at 155-160, rotate and rearrange the trays each hour. Usually by the third hour a couple of pieces will be ready. From then on, every 15 to 30 minutes I check the trays. Can't stand and won't sell over dried jerky.
If you have any specific questions, feel free.
Matt
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Jerky
Oct 30, 2017 15:33:28 GMT
Post by feather on Oct 30, 2017 15:33:28 GMT
roadking, I have a specific question. I don't know the regulations on using a certified safe kitchen, but I've hesitated from pursuing any kind of sales of food related products because of the regulations. Can you sell your beef jerky made at home? I think it is great you are willing to share your skills and information here. Our jerky made earlier this month disappeared like magic.
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Post by roadking on Oct 30, 2017 17:31:36 GMT
Hi feather, Yes, Pennsylvania is regulated, and I am certified by the Pa department of agriculture as a "limited food producer". Separate kitchen with it's own outside entrance, minimum of a dual sink, separate freezer/fridge, all materials (i.e. spices, ingredients) must be separate from personal use items. It wasn't necessary, but I went ahead and laid/poured and epoxy floor for sanitation and easy of cleanup. Annual water test must be done, and annual license renewal. It was intimidating at first, but I'm well into year number 2. I get inspected annually, and am subject to random inspections. They check water temp, fridge and freezer temp, verify cleanliness, verify that I have the appropriate cleansers, rubber gloves, certificates for each flavor (this is a one and done test, not renewed annually), labeling with ingredients, weight, warnings (i.e. soy), and a production date. I sell face to face, at the farmers market, mail order and ship world wide. I am unable to wholesale to markets/distributors because that would require FDA certification, and I don't produce enough to warrant that expense presently...requires a separate building/facility, nutrition facts, etc. Granted, my PA inspector quipped that if some one buys 20 bags, it's out of your hands what they do with it, also mentioned selling in bulk in unlabeled bags for others to label as their own. Local gun dealer is a fan, and I get a call each week to 10 days for anywhere from 10 to forty bags...he and his staff eat it, and it is rumored that he sells some as well. I manage to keep my prices lower than the majority of the national brands by buying in bulk, 75 pounds of London Broil in the freezer presently, and when it goes on sale (usually every other week) I restock. Friendly with the grocery store owner and he allows me to buy at bulk discount pricing. Hope this is useful for you. Anything else, just ask. Great website for reference... forrager.com/laws/
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Post by roadking on Oct 30, 2017 18:39:53 GMT
I stand corrected, apparently PA changed...and it just caused me to consider upgrading... "Once they’re registered, establishments have a lot of freedom in running their business. Pennsylvania allows more types of food than most states, and it is the only state to allow meat jerky to be produced from the home. Establishments can sell anywhere they want (including interstate), and there is no limit on the amount they can sell. Allowed Venues; Events, Online, Roadside Stands, Farmers markets, Restaurants, Home, RETAIL STORES" Some pics of the "Meat Room"...
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Post by grannyg on Nov 8, 2017 4:40:01 GMT
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Jerky
Nov 8, 2017 15:55:15 GMT
Post by feather on Nov 8, 2017 15:55:15 GMT
roadking, that is one heck of a lot of time/money/investment/real estate, to run your jerky business. Good work! I mean that. I don't think people really appreciate all that it takes to do as much as you've done! I hope you do well, continue to do well in your business.
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Post by roadking on Nov 22, 2017 22:46:43 GMT
Update...just now, #7 and #8 have just been approved; Teriyaki and French Dip (au jus). It was tough keeping up with 6 flavors...why did I add more?
Oh, yeah, and excuse to buy more equipment! LOL!
Have a great and safe Thanksgiving!
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Post by here to stay on Nov 24, 2017 17:20:49 GMT
Teriyaki is my favorite but since going gluten free, I haven't been able to buy from the store. I have to make my own with gluten free soy sauce.
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Post by paquebot on Nov 25, 2017 4:30:29 GMT
Yesterday I was asked what my favorite seasoning was before the jerky shooter came along and we didn't really have any. Wasn't anything in stores and the Internet was just a dream. Soy sauce and maple syrup with black pepper was one marinade that we liked. When the jerky shooter came along, so did a lot of commercial mixes to be added to the meat rather than a marinade. Of those, maple and Cajun are my favorites.
Martin
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Jerky
Dec 2, 2017 17:26:22 GMT
Post by feather on Dec 2, 2017 17:26:22 GMT
I made some venison jerky, dried it for 12 hours, but it was rock hard this morning--bummer. So I put it in a zip lock bag with a little water, and microwaved it on low for 10 minutes, and it softened right up. Now I just have to dry it off, and we are good to go. I'll keep it in the refrigerator. Dh and I both liked it.
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Post by roadking on Dec 2, 2017 22:43:08 GMT
Lot of folks asking me today if I will make jerky from their venison... "Yup".
It is hunting season here, after all...
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Jerky
Dec 2, 2017 23:57:29 GMT
via mobile
Post by tenbusybees on Dec 2, 2017 23:57:29 GMT
Back to the liquid smoke.... I've been working out of the same gallon jug for a couple of years now. Wright's Hickory. A little goes a long way and I use it a lot. Your jerky sounds good. Got it ear marked to try when we do the next batch.
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Post by paquebot on Dec 3, 2017 7:35:58 GMT
I made some venison jerky, dried it for 12 hours, but it was rock hard this morning--bummer. So I put it in a zip lock bag with a little water, and microwaved it on low for 10 minutes, and it softened right up. Now I just have to dry it off, and we are good to go. I'll keep it in the refrigerator. Dh and I both liked it. 12 hours! 6 is usually plenty with the Excalibur. While making room for the ground meat from the second deer in the basement freezer, found a gallon Ziplock with 7½# of 100% lean venison from possibly 2008. Still as red as when packed. That amount is exactly what the 5-tray Excalibur holds. Jerky Shooter will soon be back in use! Martin
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Jerky
Dec 3, 2017 15:19:34 GMT
Post by feather on Dec 3, 2017 15:19:34 GMT
12 hours! 6 is usually plenty with the Excalibur. While making room for the ground meat from the second deer in the basement freezer, found a gallon Ziplock with 7½# of 100% lean venison from possibly 2008. Still as red as when packed. That amount is exactly what the 5-tray Excalibur holds. Jerky Shooter will soon be back in use! Martin yeah 12 hours in the Excalibur!!! It's what happens when I put it in at 7 pm and then fall asleep until the next morning! I haven't made the ground jerky in years, though it is easier to chew, which is an advantage sometimes. I never used a jerky shooter. I think I just spread it out on parchment paper fairly thin and then made scoring lines across it with a knife. Then I partially dried it then flipped it over onto the dehydrater's mesh, and peeled the parchment off the back, then finished drying it. I could have used waxed paper or freezer paper. I recall making ground jerky one time with hamburger and that works too, except with the fat, the fat drips off and it is messy, and I doubt it would keep well with fat in it. Since I was raising 3 boys I doubt there was any left after 24 hours anyways. I'll tell you, though, it tasted really good.
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Jerky
Dec 3, 2017 17:30:00 GMT
Post by paquebot on Dec 3, 2017 17:30:00 GMT
Using ground meat, there should be zero drippings since there should be zero fat or excess marinade. There may be some flecks of fat in the meat to start and that will bead on the strips as it dries. There it can be dabbed off with a paper towel or tissue. Other than that, the meat should have absorbed any liquid used in seasoning it. There always was a little initial dripping when using sliced meat seasoned in a marinade. That just went with the operation since without it the taste would not be there as not all would be absorbed into the meat.
Looking at my seasoning stock, I think I know what is planned for the 7½# that I found at the bottom of the freezer, hot sticks. They can only properly be made with a jerky shooter or similar for uniform thickness. Due to the thickness, that's one that just might take 12 hours if no cure is used.
Martin
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Post by roadking on Aug 20, 2018 13:54:38 GMT
Seeing how the end of summer is approaching and fall is coming fast, I tried anew flavor...Apple Cider Jerky.
Vendor at my farmers market started bringing cider last week, and I got it in my head that if the Mango-Raspbrry Heferweiser beer marinade I cooked up transferred the fruit flavor so well, apple cider might as well.
Apple cider, cider vinegar, brown sugar, minced onion, minced garlic and a touch of black pepper...Imagine apple honey roast beef....
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Jerky
Aug 20, 2018 14:09:15 GMT
Post by feather on Aug 20, 2018 14:09:15 GMT
That sounds delicious.
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Jerky
Aug 20, 2018 14:15:23 GMT
Post by roadking on Aug 20, 2018 14:15:23 GMT
My sample batch (about a half pound dried) didn't last very long and orders were placed. Unfortunately, it is not an approved flavor by the state...yet
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