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In the Kitchen with the PredatorMaster


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#1 PredatorMaster

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Posted 22 November 2008 - 02:59 PM

Got my deer meat back from the processor. Going to make a fresh batch of Jerky. I usually soak my meat for 12-24hours. Trim off most of the fat. It will keep the jerky from going bad faster. Some of the guys I hunted with here have had my Jerky. It the best around. :hellohello9il: Once you pick up a bag you can't put it down.Ingredients:Worshire sauseSoysauseLiquid SmokeBrown SugarTeryiki SauseTouch of Sea SaltSprinkle of Crushed PeppersLet dehydrate for 12 hours or so depends on how dry or moist you like your jerky. :) Attached File  3.jpg   13.91KB   12 downloadsAttached File  2.jpg   26.21KB   9 downloadsAttached File  1.jpg   16.13KB   9 downloads

#2 BullsEye

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Posted 22 November 2008 - 03:03 PM

That looks good! You have some cooking skills! I haven't made jerky before but if I get another deer I will have to.

#3 PredatorMaster

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Posted 22 November 2008 - 03:05 PM

its almost ready can't wait put it in the dehydrator about 0600 this morning and have been smelling it all day. :hellohello9il: :) :drool:

#4 Yodel Dog

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Posted 22 November 2008 - 03:06 PM

OK, I'm hungry!!

#5 ShooterJohn

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Posted 22 November 2008 - 03:08 PM

That looks really good! I got some ground venison from a relative I'm going to put it in the jerky shooter and use it that way. Nothing like making jerk yourself. I've been making peacock jerky and squirrel jerky lately. I got a killer deal on a NEW commercial Dehydrator from Cabela's recently.

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#6 aeladd1967

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Posted 22 November 2008 - 04:49 PM

Looks Good!

#7 PredatorMaster

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Posted 22 November 2008 - 05:01 PM

That looks really good! I got some ground venison from a relative I'm going to put it in the jerky shooter and use it that way. Nothing like making jerk yourself. I've been making peacock jerky and squirrel jerky lately. I got a killer deal on a NEW commercial Dehydrator from Cabela's recently.

Thats the motherload right there John I need to get me one of them. BTW the jerky is done and it is good as ever.

#8 Steve C

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Posted 22 November 2008 - 07:28 PM

I see i'm in good company. I've got two of those dehydraters and bought one for my folks and one for my grandparents at the same time... i'm thinking those are still probably stored someplace unopened. I called to order mine off TV several years ago and the lady on the phone caused me to loose my mind. :-)Sounds like a great recipe. I can't handle the liquid smoke though. Don't know if it is an allergy or what. We have made venison and lots of beef, but haven't tried peacock or squirrel... I love the idea though!

#9 Braz

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Posted 22 November 2008 - 07:46 PM

Ground squirrel is best, lots more flavor. Like mutton vs lamb.
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#10 Yodel Dog

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Posted 22 November 2008 - 08:46 PM

Ground squirrel is best, lots more flavor. Like mutton vs lamb.

Is that "ground" squirrel or "ground squirrel". :rolleyes:

#11 ShooterJohn

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Posted 22 November 2008 - 09:01 PM

I would hope it is "ground" squirrel. I make mine sliced tree squirrel. :rolleyes:

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#12 mac

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Posted 24 November 2008 - 10:55 AM

I love my dehydrator...been doing plenty o'jerkey from my elk I shot this year. I usually do a dry rub using Nesco pre-mix or my own.
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#13 microtus

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Posted 24 November 2008 - 04:10 PM

Shipping to 95620. :smiley-innocent-halo-yellow:
Watching the government rape the 4th to pillage the 2nd.

#14 Thumper Dunker

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Posted 24 November 2008 - 04:49 PM

Squirrel jerky is easy just go back a day or two latter and pick them up. That looks good P.M.
You can hop but you can't hide. Yahi Bowmen. Its not how far you can shoot but how close to the game you get when you shoot. Sights we don't need any sights. Why waist time reloading when I can be making arrows.

#15 Red Dog

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Posted 20 October 2009 - 04:18 PM

I just made some of this last night MMMMMMMMMMMMMMMMMM Good!! Thanks for the recipe.

#16 bigunn0_0

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Posted 20 October 2009 - 06:24 PM

What are the measurements How much of each. thanks

#17 Red Dog

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Posted 20 October 2009 - 07:51 PM

I used:2 cups soy1/4 cup worchester0 liquid smoke (I'm using a smoker and he is using a dehydrator)1/3 cup brown sugar1/4 cup teriyaki0 sea salt (soy sauce is salty enough for me)Next time I'll go a little lighter on the peppers. I made mine look like his and some pieces were a little hotter than I like.

#18 yote9999

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Posted 24 October 2009 - 11:17 AM

all this talk of Jerky, I need to get me some for the winter!

#19 PredatorMaster

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Posted 24 October 2009 - 03:12 PM

Should have some Jerky in about a week when my deer get out of the processor. Shot a doe today with my 12g pics and story to follow soon.




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