My Dad mad the best whitetail jerky. He made a smoker out of a old refrigerator and he could put it out. We also smoked king salmon about 200 lbs every year. Merry Christmas to you and your loved ones and Jesus is the light of the world. Later Waddy🙏👍
Make you some Summer sausage. Half venison half pork! You make it in big logs or Slim jim/ venison sticks that you can pack in your bag as a snack. It’s the best homemade venison snack!
This guy ain't wrong. Those are the best base, I also like to add some spicy BBQ to the mix and after you lay your meat on the tray I like to sprinkle with Montreal steak seasoning or Mike's all purpose. Just don't use a salty seasoning on top and you can use whatever
Yes sir you took the words right out of my mouth thank God I'm a country boy and not a city boy even if I live in the suburbs I'm still a country boy at heart
Deer bacon, breakfast sausage, chorizo, brats, backstraps, tenderloins, sirloins, roasts, oooh boy. My lady gonna get her busy on and it’s gonna be amazing!
Bearded Butchers are excellent! Try their Black seasoning on the backstrap, you'll never want Montreal Steak again. Best part of making jerkey is you put it into the bag and realize ya done ate half of it right out of the dehydrator 😂
Good results on your first time running jerky. It pays to have good equipment, and ambition . I know and been enjoying making my own jerky since 1997. You pinned it.
Measure your cure and seasoning exact. Your dealing with nitrites and nitrates which isn’t good for you or yours in high quantities. Just a tip from a jerky maker from way back. Good stuff!
I almost turned away when you used backstraps in jerky. ;-) Good test. I think I'd like to try doing it in the smoker too. We take those ham roasts and put a jar of Hienz beef gravy in the crock pot with it for four hours. It is a great meal with some mash potatoes and corn.
Been making jerky for a few years...cut it in 1/4 thick... marinate for 2 days,,,put on racks and set dehydrator to 160 for 4 hrs..5 hrs lf you want it crispy. yeah this ny boy hunts and eats venison.
In my experience it's better to always cut your strips across the grain of the meat. Can get really hard to chew when you go with the grain. Loved the podcast with G man. Keep on keeping on brother
I do get a chuckle out of everyone throwing around the word "organic". I don't think there is a wild game animal in agricultural areas that could even be classified as organic but sure tastes good
I like to throw mine in a gallon bag as soon as I pull it off the dehydrator. Seal it up leaving one corner open. It pulls the seasons out and leaves the meat kinda sticky. Give one bag a try and see what you think!
Con Yeager spice company- Hillbilly Jerky seasoning. You should give it a shot. Freaking delicious. I usually jerky a whole deer every season. Family loves it! It’ll turn a vegan into a carnivore!
The Bearded Butchers are just up the road from me. Good channel they have an an awesome store they have! Great video here! One of the better channels on RU-vid
Deer jerky is my daughter and sons favorite we kill between 4-6 deer a year here in Kentucky and all the rump roasts get done up in jerky usually. I’ve got an old family recipe and everyone loves it that try’s it. Awesome video waddy and family!!!
Congrats on your first run. Making jerky is awesome and fun. One note is knowing what cure (pink salt or nitrite) you use. Lately over the past several years I've stop using nitrite cures and went a more natural way. Congrats on the traditional kill and would like to see more of those hunts!
My kids love making jerky as well we normally do a wet marinade then cook on the smoker but it’s good in the dehydrator as well you can never have enough jerky 🇺🇸
If you want the best jerky you have ever eat in your life use dales seasoning and alegro original seasoning about half and half let it soak for 4 to 6 hours then place in the dehydrator. Simple and awesome!
You need to marinate that jerky overnight. I use that same jerky kit for venison and it is really good you should try cutting the meat across the grain also it makes it a lot more tender.
You guys need to try Backwoods jerky seasoning, it comes in several flavors, you can order it on line and it’s the best I’ve ever had. Let me know what you think
That looks Great we just got through making some. I grew up with some Waddells in Southside in Gadsden Alabama you wouldn’t happen to be related would you?
When you're cutting up that meat, and it flattens out like that while you're cutting it, get it cold again. Pop it in a freezer for just about 5 minutes and it'll stiffen back up and make it easier to cut.
"if we're hungry enough, I know it's going to be great". isn't that the truth. it all tastes better after a long day of work. I love your scientific measuring system too. cooks get too fussed over recipes. sometime you're better off winging it... as long as you can repeat what you've done if you like it.
I have made much jerkey and in my experience you wont be able to tell which came off the HQ or the BS . It all taste the same and the texture will be the same .
That hurt me to see you make jerky out of back strap and tenderloin. Those parts are the best steaks. I use the sirloins and miscellaneous parts for jerky. I just made up a couple pounds of jerky. Chilling and marinating in the fridge.
Been a fan of products for a while but a bit concerned about kids seeing you shoot the recurve without finger tabs or a shooting glove. Nerve damage is had to undo.
