Jerky Recipes

[cman]

you're right about letting it hang for awhile. i work in the meat packing business. most beef is aged for at least 14 days before it is ever sent to out. The longer it is allowed to hang in 34-40 degree weather the more tender and flavorful it will be. As for jerky I usually cut mine into strips 1/2 inch thick( or less) plenty of salt, liquid smoke, and cracked red pepper. I have had very good luck grinding it into burger, then rolling balls of it very flat before I dehydrate it. This seems to make it more tender, plus all the seasoning is throughout the meat instead of just on the outside. good luck

[Guest Author]

You both are right about letting it hang.The best deer meat I ever had hung for 21 days.I will give you a little tip on your grond up venison and making jerky with it.Buy you one of those jerky cannons they are well worth the money.I probally made over 200lbs of ground up venison into jerky for people last year.It just makes things so much easier.They are also good for making slim jims and snack sticks also.