A place where sportsmen can come together and share the hunt, not politically correct, just a good ol boy who loves to get out amongst em.
Monday, October 25, 2010
Cutting the jerky meat and seasoning
I can't figure out how to post more than one photo but just hang with me I will one day but till then, lets look at making the jerky, I use a slicer my wife bought for me for like 50 bucks at some closeout store and I love it. Just keep the meat cold and ready to go thru the slicer as the colder it is the better. Set it for 3/8 and slice the muscles across the grain add your cure. Let me be clear here you are eating raw meat here not cooked in a oven or slow cooker and dried at 120 degrees till it will break when you bend it. Def in the range for nasty critters to grow and live causing some discomfort to your lower bowel. I use a cure that I made, not Nitrates or Nitrites, but 2 cups salt 1 cup sugar and 2 tablespoons of garlic and paprika. I like to add a liberal application of coarse ground pepper to this. Check out the next post.