With hunting season upon us, I‘v been attempting to empty out the downstairs large chest freezer. It’s my “bits of everything” freezer containing soups, broths,fruit for pies, frozen veggies & also all the extra fruit and vegies I intend to can this winter. It’s also the over flow for venison when the meat freezer is full. My plan is any meat left in there will be canned in the next 2 weeks to make room for more.
We also realized we’d yet to make any jerky! We always save the tenderloin for jerky, and there were 2 plus, a few other packages he’d marked for jerky. It’s not a quick process yet not a long labored one either, once the meat is sliced.
The seasoning we currently use is High Mountain Jerky Cure.
We love the flavor & variety of seasonings but, I want to make our own mix as I know it would be cheaper…so, share your recipe’s with me with jerky cures if you have them please. There are quite a few on line but, I’d rather use one from one of my trusted bloggy friends
Loading trays for the dehydrator
So much easier than using the oven.
The Excalibur takes at least triple the amount of meat compared to trays in the oven & is much more economical to use saving time and expensive propane.
The smells from the dehydrator are heavenly..The first batch disappears pretty fast.
Do you make jerky? What are your favorite cures or rubs?
Willing to share?
Stay warm out there!
Katie
