A little work I've been doing

[contender]

My main focus for deer hunting is for the delicious & nutritious food that feeds my family. As such,, I know how many deer it takes to feed us for a year. After that number,, I can do different cuts & such to enjoy it even more. I don't make jerky until I've gotten enough to feed us,, as Miss Penny doesn't care for jerky. And when you lose about 2/3rd of the weight by drying the meat, it's one of the last methods of enjoying the blessings God allowed me. I took the first batch out of the dehydrator this morning. Mild, mesquite flavored. Now to enjoy the bounty!

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[GRAMPS 51]

Ah looks yummy I forgot to save some for jerky when I cut my deer up this year the CRS thing

Gramps

 

[Dave P.]

The thing about jerky is it keeps well.
It can be shipped or mailed easily.....
Dave

 

[Bob Wright]

As an extra, cut up a number of bite sized pieces and add them to your grits when you cook them. Makes a great breakfast!

Bob Wright

 

[T.A. WORKMAN]

When I look at that picture and close my eye's,,,I can almost smell the smoke,, while I'm drooling.
nice job.
Terry

 

[Mag-force]

Looks good!

 

[gramps]

My BIL is from South Africa, and a Master Butcher. My Christmas gift was some “Biltong” he made from beef. Though it can be made from any meat, it is spicy. What you have made up Ty, looks great, and yes I can smell it from here!
gramps

 

[Big Old Boy]

Ty cube some and marinate it makes great spidies even better than the chicken that I’ve brought.

 

[RoninPA]

Tyrone, you have my mailing address

Those look like they came out perfect, and what a treat for you in that Miss Penny doesn't care for it. (I'll bet she sneaks some when you're not looking )

 

[WendyZXZ]

Looks very tasty!

 

[caryc]

Where exactly is the deer's "jerky"? I guess it's kind of like buffalo wings. Nobody really knows what part of the buffalo they come from either. We all know that buffalo don't really have wings. But I didn't know that a deer had a jerky.

 

[contender]

Gee,, so many volunteers to enjoy the fruits of my labors!

I have plenty of family & all that will scarf it up if I turn my back. Seems that most of them do enjoy it. My granddaughter told me Thursday night she wanted some. She came down today,, and when she got here,, she came in, threw away her lunch trash. I asked; "What was that?" When she told me,, I said, "Well, I guess you aren't hungry anymore." as I showed it to her. Yep,, she snagged some to enjoy!

My second batch is done,, and I added a bit more pepper to that one.

Gee cary,, I guess that those California deer don't have jerky like our NC deer do!

 

[WendyZXZ]

The fruits of my labors on cooking is typically mostly Cajun vittles, and yes I do use the word vittles just like Jethro Bodine!

 

[contender]

No problem with any of our vittles around here either.

 

[exavid]

Looks very good, I miss having moose jerky. We always made up a couple good sized batches when I lived in Alaska. Caribou makes fair jerky but the moose jerky is better. Caribou meat we used to ship to 'Alaska Sausage'. They made some excellent summer sausage from it.

Speaking of jerky I must have been in the woods too long but just recently discovered bacon jerky at Walmart. It comes in little packages. Great for sandwiches when you don't want to cook bacon for the purpose. I don't think there's a better sandwich than a blit. I guess that's how you're supposed to pronounce BLT in a menu. Odd that most of the servers at the restaurants I've gone to didn't know that. If they want it said differently they should put "Bee ell tee" in their menus.

 

[6GUNSONLY]

Looks great Ty. I have two deer cut up into steaks, roasts, and stew meat. The 3rd one went to my daughter and family who love it. Now I need one more for burger meat, one for sausage, and one for jerky. But I still have 6 weeks of hunting season left, so hopefully we can finish filling the freezer. That might sound like a lot of deer meat, but we eat it frequently and in preference to store-bought meat. And I mostly shoot does for the freezer, so they're not real big to start with .

 

[contender]

6gunsonly,,, we too eat a lot of deer. We don't buy much in the way of meat stuff all year. I do burger, stew, steaks & roasts first. I don't do too many roasts,, as it's normally just the two of us,, so I keep them smaller. Once I have the amounts I need,, then I go for sausage & jerky. And I also kill does for the meat. You are right,, they are smaller,, so the yield is less.
You are in Al. where you still have time to hunt. My season is over. If I had more time & tags,, well,,, I'd have to add a few more myself.

 

[6GUNSONLY]

Yes, we're blessed with a long season (Oct. 15 - Feb.10, including bowhunting) and liberal bag limit. We can tag three bucks, with antler restrictions, but can basically kill "a doe a day" throughout most of that time. We have 3 different zones and seasons and bag limits vary a bit zone to zone.

 

[powder smoke]

My second batch is done,, and I added a bit more pepper to that one.

Gotta love that! I use peppercorn red green black and white ones Crush em up with
a rolling pin and use generously! pepper jerky my favorite Use to use soy sauce but
I got away from that. ps