Senior Member
Jerky
This batch was incredible.
3 lbs of Brisket cut against the grain, marinated for 2 1/2 hrs then dehydrated.
I wish I had taken a pic of the finished product. I dusted it with Slap Ya Mama
after the pic of the trays was taken. Ended up with 6 trays
IMG_3668.JPG
IMG_3669.JPG
Last edited by ecu1984; 11-16-2017 at 07:37 PM.
Senior Member
Poat up the marinate
you aint did a dawg gon thang until ya STAND UP IN IT!- Theodis Ealey
Originally Posted by Rebel Yell
Senior Member
Hope you saved me some!
Looks good!
In case you didn't know
Picture my ass. I just want to eat some.
Gettin old is for pussies! AND MY NEW TRUE people say like Capt. Tom >>>>>>>>>/
"Wow, often imitated but never duplicated. No one can do it like the master. My hat is off to you DRDUCK!"
Senior Member
Damn. I've made the change to whole muscle with deer. Only way to do it. Good cookin'.
Senior Member
Last week, I made a batch from two deer tenderloins. It was real good.
Going to try and shoot something in the morning for deer jerky
Moderator
G
Senior Member
My Man!
G
Senior Member
Looks good! But why waste a tenderloin?
Senior Member
Amen. You can use the toughest cuts to make jerky. Anyone who uses tenderloins to make jerky has lost credibility.
Besides, two deer tenderloins would make four to six strips of jerky. Do you know the difference between backstraps and tenderloins?
Senior Member
Why waste a backstrap either?
Senior Member
How was it "wasted" if it was deliciously eaten?
Geez, it not real hard to understand. It was consumed, no different than if a filet medallion on the grill.
It was shot, processed and eaten. That is the objective in case you didn't know and yes, I know the difference between a tenderloin and the back strap. Preachers meat!
I have killed over 300 deer and cut up a few. I will feed the next one to the dog if I feel like it. It ain't like I cant get more. Geez some of you should work for CNN
Posting Permissions
Reply With Quote
Bookmarks