- May 4, 2009
- 14
- 10
First time here, so I would just like to say hello!
I've made deer jerky about 30 times usually in 5 lb (fresh) batches.I use a slicer, cut with the grain at about 1/4 to 5/16 " thick. I buy the premade jerky spices not from Walmart or any thing but the professional ones for 25 lb batches (Halford Hide in Canada). I do have a Bradley smoker with the biscuit feeder although I prefer to use our convection oven in our kitchen at about 140*C for about 6 hrs or until it bends but does not break.
But when I buy store bought, their jerky is always soft and moist but is this an oil or corn syrup they add after or something?
I've made deer jerky about 30 times usually in 5 lb (fresh) batches.I use a slicer, cut with the grain at about 1/4 to 5/16 " thick. I buy the premade jerky spices not from Walmart or any thing but the professional ones for 25 lb batches (Halford Hide in Canada). I do have a Bradley smoker with the biscuit feeder although I prefer to use our convection oven in our kitchen at about 140*C for about 6 hrs or until it bends but does not break.
But when I buy store bought, their jerky is always soft and moist but is this an oil or corn syrup they add after or something?