Re: Jerky meat
Posted: Sat Oct 15, 2011 10:17 pm
I take the Deer hind quarters for my jerky and slice cross grain on the meat slicer 1/4" thick and put the spices and honey on it and beat it with a tenderizing hammer with the points on it. Then I cover it for a day or two in the fridge before low heat smoking it till cracks show when I bend it.
Some times I grind it up and put the spices on it and let it set, then I roll it with a rolling pin and cut chunks with a pizza cutter and smoke it.
I like the sliced meat best. Just put a few slabs in your pocket and have at it when I'm ice fishing
Might even put some on the hook, the blue gills and crappies seem to like it too.
Some times I grind it up and put the spices on it and let it set, then I roll it with a rolling pin and cut chunks with a pizza cutter and smoke it.
I like the sliced meat best. Just put a few slabs in your pocket and have at it when I'm ice fishing
Might even put some on the hook, the blue gills and crappies seem to like it too.