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Whipping up some jerky.

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Whipping up some jerky.

Postby WapitiTalk1 » 12 29, 2018 •  [Post 1]

Defrosted around 5 lbs of meat. Used some High Country hickory dry seating on it, back in the fridge for 30 hours. Will smoke it up on Monday. Good way to start the New Year 8-)
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Re: Whipping up some jerky.

Postby wawhitey » 12 29, 2018 •  [Post 2]

Sounds like youre only making enough for me. You may want to make a bit for yourself while youre at it.
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Re: Whipping up some jerky.

Postby WapitiTalk1 » 12 29, 2018 •  [Post 3]

Ha, I vacume seal and freeze the packets. I’ll ship one off your way hoser if you can lower your standards to blacktail meat ;)
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Re: Whipping up some jerky.

Postby wawhitey » 12 29, 2018 •  [Post 4]

Wasnt being serious, but not gonna turn that down either. Havent had blacktail since i was a kid. Grew up in king county. Our traditional christmas breakfast was backstraps. Sometimes blacktail, sometimes muley. Come to think of it, havent had steelhead, pheasant or wild blackberries since i moved. Not to mention several varieties of mushrooms. I guess the wet side isnt ALL bad.
If you really feel like sending me a sample of blacktail jerky, better pm me your address, ill get a home made wild game based mystery gift headed your way in exchange.
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Re: Whipping up some jerky.

Postby WapitiTalk1 » 12 29, 2018 •  [Post 5]

Sounds good. Will touch base in a few days.
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Re: Whipping up some jerky.

Postby Swede » 01 04, 2019 •  [Post 6]

Been waiting to hear how it turned out. Was it good or barely edible?
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Re: Whipping up some jerky.

Postby WapitiTalk1 » 02 17, 2019 •  [Post 7]

Doing up another batch of jerky. First batch is gone. Good project for the holiday weekend; seasoned up, in the fridge, will put in smoker tomorr morn. Hi-Country mesquite this time around.

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Re: Whipping up some jerky.

Postby BrentLaBere » 02 19, 2019 •  [Post 8]

I need to try my hand at this.
Few questions for you.... how long and what temp for the smoker? What size of pieces are you cutting for thickness?
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Re: Whipping up some jerky.

Postby WapitiTalk1 » 02 19, 2019 •  [Post 9]

BrentLaBere wrote:I need to try my hand at this.
Few questions for you.... how long and what temp for the smoker? What size of pieces are you cutting for thickness?


Pieces should be no more than 3/8" thick, preferably 1/4" but its hard to get em all sliced thin by hand. The thicker they are, the longer it takes to smoke em. I refrigerate the dry brined pieces for 24+ hours and smoke a big batch (12-14 lbs of meat) for close to 8 hours at 170 degrees. It usually comes out really good!
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