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Old 06-20-2011, 09:16 AM   #31
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Round two of the deer jerky is today. I have some pictures I will post in a bit.

I cut and cured the meat yesterday and it just went into the box.
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Old 06-20-2011, 09:28 AM   #32
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Here's the start.
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Old 06-20-2011, 09:44 AM   #33
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Any changes to what you did last time?
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Old 06-20-2011, 09:52 AM   #34
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The only real change is I got to start with a large piece of meat and slice it myself instead of trying to rework someone else's slicing. This seems to have resulted in more uniform thickness.

Ok.. I have to say it here too.. the Hattori is sharp.
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Old 06-20-2011, 07:15 PM   #35
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10 hours in the box and I have jerky. This came out better than last time.
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Old 06-20-2011, 07:54 PM   #36
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It is beautiful!!!
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Old 06-20-2011, 08:05 PM   #37
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And tasty...

Thanks...
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Old 06-20-2011, 08:07 PM   #38
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That looks awesome! How many pounds did you start with and end with?
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Old 06-20-2011, 08:11 PM   #39
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Umm.. about 2 pounds of meat yielded a little less than .75 pounds of jerky.
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Old 06-21-2011, 02:49 AM   #40
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Being South African I only really know how biltong making works but apart from biltong not being smoked it's similar to jerky. I've made kudu, springbuck, and impala biltong and they tasted great! Sure the jerky wil work fine. It's common in africa to cure deer meat and I prefer it to beef myself. Good luck!
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Deer Jerky. My friend that hunts (you may remember him mentioned in the My Goose Is Cooking thread) gave me some deer meat to turn into jerky. This is a first attempt at this so we shall see what happens. Both of us are interested to see if the process will produce something edible. I used Morton Tender Quick last night for the cure and the strips are in the smoker now. The box has been settling in in the 145F range, though it does fluctuate (as a charcoal/wood chunk fire will). I do expect this to be an all day process. I ended up with about 26oz of deer strips. 3 stars 1 reviews
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