The Firing Line Forums

Go Back   The Firing Line Forums > The Hide > The Hunt

Reply
 
Thread Tools
Old September 23, 2012, 09:13 PM   #26
FrankenMauser
Senior Member
 
Join Date: August 25, 2008
Location: 1B ID
Posts: 6,706
I prepped a couple batches of jerky today, and I actually had to come back to this thread for the last version of one of my recipes.

I figured I'd post an update.

After the last batch of jerky was finished, I bagged everything and refrigerated it for a longer shelf life. It gave me a chance to see how well these recipes age.

I don't recommend the "Crazy Cajun Limon" recipe, unless it will be consumed within a couple weeks. It does not age well, and loses taste after 4-5 weeks (even refrigerated).

The Creole recipe also doesn't age well, as it gets incredibly crispy after a couple weeks. Perhaps with more of one of the hygroscopic ingredients (Honey/Corn Syrup/Brown Sugar), it would retain more moisture. But, the current recipe is definitely not one to use for storage.

Both taste good, when fresh. They just aren't a good choice for any kind of storage.


My "Plains Game" and burger recipes, however, are still great after being slowly eaten from the refrigerator for the last 5 months.


On a separate note....
My wife wants me to come up with a recipe for Taco-flavored jerky.
__________________
"Such is the strange way that man works -- first he virtually destroys a species and then does everything in his power to restore it."
FrankenMauser is offline  
Old September 23, 2012, 10:18 PM   #27
shortwave
Senior Member
 
Join Date: December 17, 2007
Location: SOUTHEAST, OHIO
Posts: 5,930
Thanks for the update....and starting this thread.

Have enjoyed a few of these recipe's over the summer and will continue the same for a long time.
shortwave is offline  
Old September 24, 2012, 09:19 PM   #28
sc928porsche
Senior Member
 
Join Date: May 29, 2008
Location: now living in alabama
Posts: 2,433
Just the old recipe for me. Meat, garlic powder, salt, and black pepper.
__________________
No such thing as a stupid question. What is stupid is not asking it.
sc928porsche is offline  
Old September 24, 2012, 10:02 PM   #29
Deja vu
Senior Member
 
Join Date: March 14, 2010
Location: Border of Idaho & Montana
Posts: 2,110
I marinade in2 parts DR Pepper and 1 part bottle of sliced jalapenios (liquid and all) then smoke it over apple wood.
__________________
Shot placement is everything! I would rather take a round of 50BMG to the foot than a 22short to the base of the skull.

all 25 of my guns are 45/70 govt, 357 mag, 22 or 12 ga... I believe in keeping it simple
Deja vu is offline  
Old September 27, 2012, 07:54 PM   #30
redneck
Senior Member
 
Join Date: December 20, 2001
Location: Ohio
Posts: 364
I use ground meat and a cabelas "jerky gun".
Favorite I've tried so far is to use Hi mountain "bourbon bbq" cure and seasoning, and then after I make the strips I coat them with Cajun Heritage "Cajun Blast" season rub before curing them in the oven.
I got both items at Gander Mountain but I'm sure you could find them other places.
__________________
Fix it right the first time...
Use Baling Wire !
redneck is offline  
Old September 28, 2012, 01:53 PM   #31
bswiv
Senior Member
 
Join Date: June 4, 2006
Location: NE FL.......
Posts: 1,081
Why did I look at this thread while I was hungry and when there is not a piece of venison left in the freezer...........and our season is a month off???

Printed a couple of them.......man are you guys good!!!!
bswiv is offline  
Old September 28, 2012, 02:01 PM   #32
TomADC
Senior Member
 
Join Date: October 14, 2009
Posts: 546
My grandson is the meat manager/cutter for a local grocery store when they put either top or bottom round on sale I have him pick a piece of meat that looks lean enough he slices it and the I use Hi-Mountain jerky rubs, I like the original but others are good also. I smoke them in my Traeger grill.
http://www.himtnjerky.com/
__________________
US Navy Retired,NRA Life Member,SASS member, Time magazine's Person of the Year 2006!
TomADC is offline  
Old September 28, 2012, 03:07 PM   #33
Doyle
Senior Member
 
Join Date: June 20, 2007
Location: Starkville, MS (new to MS)
Posts: 4,699
I did a whole pork loin into jerky over the Labor Day weekend and froze it in vacuum sealed pouches. My wife has been snacking on it so much that it is almost gone.

Here is one benefit to using pork loin (other than the significant cost savings) - I took the trimmings (fat, marbled meat, and odd-shaped lean pieces that weren't big enough for jerky) and ground them up into sausage. I got 16 nice breakfast sausage patties out of the waste.
Doyle is online now  
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 11:45 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
This site and contents, including all posts, Copyright © 1998-2014 S.W.A.T. Magazine
Copyright Complaints: Please direct DMCA Takedown Notices to the registered agent: thefiringline.com
Contact Us
Page generated in 0.07495 seconds with 10 queries