HOW TO Make The BEST DEER JERKY You-ll EVER EAT! ' - Bluegabe
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Date: 2022-05-03
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Comments and reviews: 9
Hope
love deer jerky. I make mine n the oven on about 200 degrees. lay out aluminum foil cook on one side around 2 hrs flip over an about 2 on the other side. just keep it simple. use soy sauce an tearyocky sauce sorry about spelling I think y'all know what I mean. this has got me wanting some think I'll lay out a deer ham an make a batch. love the videos keep them comeing. would love to meet you an your brother one day. would make a dream come true. if I ever hit the lottery witch I dought I'll defently be down that way
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love deer jerky. I make mine n the oven on about 200 degrees. lay out aluminum foil cook on one side around 2 hrs flip over an about 2 on the other side. just keep it simple. use soy sauce an tearyocky sauce sorry about spelling I think y'all know what I mean. this has got me wanting some think I'll lay out a deer ham an make a batch. love the videos keep them comeing. would love to meet you an your brother one day. would make a dream come true. if I ever hit the lottery witch I dought I'll defently be down that way
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Sean
That chunk of ham you said you usually use for stew has some great steak waiting in there. if you follow that silver skin and seperate it you'll end up with 3 nice clean tender chunks. one being a nice hand sized 1-+ thick steak. Awesome meat. Thats what i do with them.
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That chunk of ham you said you usually use for stew has some great steak waiting in there. if you follow that silver skin and seperate it you'll end up with 3 nice clean tender chunks. one being a nice hand sized 1-+ thick steak. Awesome meat. Thats what i do with them.
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Seth
Man you have lost your ever lovin mind on using a damn back strap. You want one of the best fillet mignon you'll ever have in your life. You sir just waisted part of the deer that makes the best fried meat, and steaks. I had to stop watching this episode for this.
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Man you have lost your ever lovin mind on using a damn back strap. You want one of the best fillet mignon you'll ever have in your life. You sir just waisted part of the deer that makes the best fried meat, and steaks. I had to stop watching this episode for this.
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Michael
The back strap (loin) of a deer is 2nd to only the tenderloin. Make your jersey out of flank, rump roast, neck and all the small pieces off of the body of the deer etc. To each their own, but that back strap makes great steak!
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The back strap (loin) of a deer is 2nd to only the tenderloin. Make your jersey out of flank, rump roast, neck and all the small pieces off of the body of the deer etc. To each their own, but that back strap makes great steak!
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Lead
Your back strap looks like pork, from sitting in water so long, probably your jerky is the only thin its good for now, after you have soaked it for days for some reason?
It is some of the very best meat there!
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Your back strap looks like pork, from sitting in water so long, probably your jerky is the only thin its good for now, after you have soaked it for days for some reason?
It is some of the very best meat there!
reply
John
I went to a party once and on the coffee table was a whole salad bowl full of venison jerky. I'd leave that couch all night that stuff was so good unbelievable and they said help yourself we got a ton of it.
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I went to a party once and on the coffee table was a whole salad bowl full of venison jerky. I'd leave that couch all night that stuff was so good unbelievable and they said help yourself we got a ton of it.
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Adrian
I knew once he starting using back strap for jerky this was going to be a flop. But all that matters is that you enjoy it and so does your family. Congrats on the harvest
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I knew once he starting using back strap for jerky this was going to be a flop. But all that matters is that you enjoy it and so does your family. Congrats on the harvest
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Keil
Why are you letting ice come in direct contact with your meat? You can tell that meat is filled with water which drastically effects the texture and taste.
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Why are you letting ice come in direct contact with your meat? You can tell that meat is filled with water which drastically effects the texture and taste.
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Honda
Time to make Biltong. You will never eat jerky ever again. Married a South African girl here in Australia and now make 100 kg (220 lbs) in each batch.
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Time to make Biltong. You will never eat jerky ever again. Married a South African girl here in Australia and now make 100 kg (220 lbs) in each batch.
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