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#21 CAPCOM

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Posted 03 December 2017 - 07:22 PM

In response to it didn't happen.

 

 

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I litetally threw the recipe together as I made it. my 1st attempt at beef jerky and as far as taste it went pretty well. A little over done but* over done is always better than under done in this aspect. I will modify the recipe to bring forward some of the subtle flavors. There also was, unfortunately no hot pepper powder in this batch as I was making it for everyone else as well.

In case anyone is wondering, the new Weston dehydrator CRANKS! sounds like an F14 on a carrier deck. 4 lbs of Angus bottom round in 8 hrs could have been completed in 6 hrs maybe 5.5 hrs.

 

 

*in the immortal word of one Johnny Scoville"If its worth doing, its worth overdoing".


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#22 The Hot Pepper

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Posted 03 December 2017 - 07:38 PM

*in the immortal word of one Johnny Scoville"If its worth doing, its worth overdoing".

 

Not sure he meant meat doneness but looks good lol!

 

It's called jerky for a reason, but I have preferred the more tender ones.


Not really sure I want to try any pickled meat. I will stick with Bosss cucumber.


#23 CAPCOM

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Posted 03 December 2017 - 07:42 PM

 

Not sure he meant meat doneness but looks good lol!

 

It's called jerky for a reason, but I have preferred the more tender ones.

 

He didn't. but it sounded good.


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#24 The Hot Pepper

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Posted 03 December 2017 - 07:50 PM

If you really think it's too dry do you can spritz it with water and seal it in a ziploc overnight. But looks good to me.


Not really sure I want to try any pickled meat. I will stick with Bosss cucumber.


#25 CAPCOM

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Posted 03 December 2017 - 08:04 PM

If you really think it's too dry do you can spritz it with water and seal it in a ziploc overnight. But looks good to me.

 

You kidding? It wont last over night. :dance:


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#26 The Hot Pepper

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Posted 03 December 2017 - 08:05 PM

Where's the pic of that beast dehydrator?


Not really sure I want to try any pickled meat. I will stick with Bosss cucumber.


#27 CAPCOM

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Posted 03 December 2017 - 08:11 PM

Where's the pic of that beast dehydrator?

 



http://thehotpepper....tors/?p=1506876


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#28 CAPCOM

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Posted 09 December 2017 - 04:11 PM

Just finished slicing 12 lbs of venison for jerky. All going into the marinade for 6-8 hours then into the oven to 160°. And then into the Beast for I am thinking 6 hours for a nice chew finish.

 

Yeah yeah, I know. Pics or it didn't happen.

 

Stay tuned20171209_153945.jpg

 

 

3lbs set aside for personal use. Really thinking a blend of Bhutlah DM, Chocolate Primo and 7 Pot Burgundy would be fitting.


Edited by CAPCOM, 09 December 2017 - 06:11 PM.

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#29 CAPCOM

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Posted 09 December 2017 - 07:39 PM

20171209_182331.jpg

 

Mmmmmmmmmm


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#30 CAPCOM

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Posted 10 December 2017 - 04:59 PM

Out of the oven and re-hydrating juices and flavors. Last pic is my personal use hot jerky. 

20171210_132001.jpg 20171210_134811.jpg 20171210_135155.jpg

 

Adding some red pepper flake for those who think they like it spicy

 

All racked up and final step of the process imminently pending.

20171210_145759.jpg

 

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Stay tunes final product posting soon. Start time 3:30 ETOC 9:30

 


Edited by CAPCOM, 10 December 2017 - 05:16 PM.

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#31 CAPCOM

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Posted 10 December 2017 - 11:12 PM

WINNER WINNER CHICKEN VENISON DINNER!

 

I am my worst critique. But this came out outstanding. There is always room for improvement and I know where. but the flavor from the marinade is there but not over powering and you still taste the venison. as far as my 1st attempt at spicy jerky, I am well pleased. Even threw an extra piece in with Johnny's so I could sample it before sending it out.

 

Any way, this is what 9lbs of venison turns into when you remove the water.

20171210_214002.jpg 20171210_215024.jpg

 

Looks like more when its bagged. But it is the same that was in the bowls.


Edited by CAPCOM, 10 December 2017 - 11:17 PM.

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#32 CAPCOM

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Posted 16 December 2017 - 06:52 AM

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Chase the heat review coming soon!

Edited by CAPCOM, 16 December 2017 - 06:53 AM.

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