Old Surveyor makes deer jerky from 35 year old recipe

[Matt Gard]

Bob do you accept orders? Great looking jerky.

 

[Rolf Jacobsen]

Nice job and yes there are some memories there. I'll be on the next flight out..... I wish.

 

[russ olin]

No jerky this year for us, missed it for sure after seeing your post.

 

[Dwain Pannell]

My Grand Daughter and I just placed a cpl pounds of top round thinly sliced in the marinade for tomorrow. The only mod I make is 1 tsp of salt vs 2. It won't last a week around here.

 

[Robert T]

Great recipe and story.

 

[Clint]

I just tried this - I should've read the next post, I forgot the TQ

http://tvwbb.com/showthread.php?65064-Tri-Tip-Jerky

 

[Dwain Pannell]

I just put some more on marinade. Tomorrow we smoke!!

 

[JesseT]

First off let me tell you that I have struggled with jerky for years. Every recipe I've found has either been too bland or just didn't taste like jerky.

This is the best recipe I have found. The flavor is exactly like jerky should taste.

I pulled out a 2# deer ham and cut it up into strips and marinated overnight. Smoked them at 160 for an hour on some hickory. Then I dehydrated them until finished.

The only thing I added was some cracked peppercorns to half and some jalapeno powder to the other half when I put them on the smoker.

As a fellow Land Surveyor I really appreciate the recipe being in the field book. I just started my own field book with recipes to hand down one day to my boy. This will be the first recipe.

Thanks for sharing the recipe and your story.

 

[Bob Correll]

You're very welcome Jesse, glad you like the recipe and my post.
Always good to hear from another "land butcher"

 

[Richard Hinton]

Thanks, Bob. Great story and jerky looks wonderful.

 

[Joe F]

Very nice.
I member those books.
All-weather paper and a special pencil, IIRC.

 

[Keith H.]

The neighbor dropped off a boned, hind quarter yesterday. So, here I am researching options. This one looks promising.

 

[Clint]

The neighbor dropped off a boned, hind quarter yesterday. So, here I am researching options. This one looks promising.

I've used this recipe at least twice, including yesterday. Both times turned out well.

 

[Jim Lampe]

using this ▼ ▼ recipe for jerky this weekend

gives me a chance to try this ▼ ▼ new to me Worchestershire sauce....

using this ▼ ▼ for jerky this weekend

 

[Ed M.]

Looking forward to the end result, Jim. Curious if you add any Tender Quick or just as is posted. I have used this method with both and have been very happy with the outcome.

 

[Jim Lampe]

Thank you Ed!
no TQ, only the original....

 

[Bob Correll]

Anxious to see how well this marinade works on tri tip jerky.
Very interesting Worcestershire sauce Jim, did you try a sip?

 

[Jim Lampe]

Very interesting Worcestershire sauce Jim, did you try a sip?

I did!
...just a bit of Lea & Perrins first.... then just a bit of Pabst.
L&P has more of a bitter snap or bite to it... and the Pabst was smooth and a bit darker or opaque...
and just a tad thicker than L&P.

of course, as with anything in it's so-called higher class,
the price of the Pabst Worcestershire sauce comes to about 80 cent an once
compared to the .24 cent once of L&P

 

[Clint]

Did you make it yet? (did I miss the post?) I've done it a couple of times without TQ.

Edit:>> I see you're doing it this weekend - do you know what temps you're shooting for? I looked into this a little & what I gathered is the higher end dehydrators shoot for at least 160F, my next batch I'm going to shoot for 150-190F and expect it to take around 10 hours (thick slices)

 

[Jim Lampe]

Dang
I forgot to post Photos
I don't even have any photos
sorry

It turned out OK
There was too much fat in the tri-tip for beef jerky for my liking
I took it to work and the guys are it up

I don't think I'll be using tri-tip for jerky anymore
Top round or eye of round seems to work the best - way less fat or marbling

However, Bob's recipe was perfect !
I will be using that again ...