It was just brought to my attention that I need to clarify what I meant when I mentioned pink salt. No, I'm not talking about that Himalayan Pink Salt. I'm talking about Prague powder #1 which is a curing salt. This stuff is great at curing meats for shelf life purposes but just know there is a ceiling with its use. Always use with caution as too much can absolutely be toxic. A little goes a long way as you can see I only needed 1 1/4 teaspoons for over 6lbs of meat
@TroubleActual next time I do jerky I'll give it a go. I've never used cheese in my jerky personally but I know people that do. High heat cheese added between the coarse and fine grinds will give you all you need
last time you posted a jerky video (pork) i was in wonder since pork is like 1/6th the price of beef in my area...I made it so much and I really need to make it again! I'm not really set up to grind but I know I have some of the old meat grinding equipment around here somewhere...I'll need to give that a shot. I also would have though you meant Himalayan (or other) pink table salt...not curing so thanks for the pin. If you are freezing that jerky i'd say it would stay good indefinetly...in addition to the heat and salt the BBQ has sugar (another preservative) I'd eat it for years :) looks great!
If you don't have to grind it, then it's not really a big deal. Especially if it's a store bought cut that's going to be use for jerky only anyway. Whole muscle is great. I was just trying to show the other side of it all by using trimmings that don't always translate to big long muscles that are ideal for traditional jerky. Loins are my personal favorite for jerky because theyre so lean but a deer backstrap is so good by itself, I hate using only for jerky. The grind style is definitely not for everyone but I find it easier to eat as you don't have to worry about pulling your teeth out of your head trying to tear it off the stick. It's just more jaw friendly. But if you ever decide to get a designated grinder, this one has worked very well for me the times I needed it to. Only 10 or so real times, but each time has been used for between 5-10lbs respectively. I'm just all about options. And with game meat, you only have so many cuts you can use so I try to maximize my yield
Looks awesome. Next time roll the meat in balls before you put in the Jerky gun . You are write all ways be safe with meat . My Jerky doesn't last long around my house. A pound last about 1.5 days in my house.
I usually do roll it into balls but this marinade made the meat so sticky it wasn't taking shape for anything lol. My wife doesn't eat deer jerky but she tears into pork jerky so it rarely makes it even 1 week here. This batch is mainly for me to take with me small game hunting after Thanksgiving. Those long day hunts up and down hills make me hungry and a good jerky, not only doesn't need refrigeration, but really hits the spot
It was just brought to my attention that I need to clarify what I meant when I mentioned pink salt. No, I'm not talking about that Himalayan Pink Salt. I'm talking about Prague powder #1 which is a curing salt. This stuff is great at curing meats for shelf life purposes but just know there is a ceiling with its use. Always use with caution as too much can absolutely be toxic. A little goes a long way as you can see I only needed 1 1/4 teaspoons for over 6lbs of meat
I get mine from the local meat market and your right a little does go a long way.
Good stuff. Can you show me about cheese filled deer sticks??
@TroubleActual next time I do jerky I'll give it a go. I've never used cheese in my jerky personally but I know people that do. High heat cheese added between the coarse and fine grinds will give you all you need
Sounds like a good recipe. I will have to give it a try.
I usually like to make my marinades as they usually taste better but when I'm grinding meats, I'll take any shortcut I can get
Awesome 🔴🟠🟡🟢🙋💐😍
Great video
Thanks Gil
Good stuff!!
Party 🤘
great video, that's a lot of jerky! 👍
Thank you! It is alot of jerky. It'll be gone real quick though
This may be the second time ever you’ve shown up in my feed.
Your feed sounds racist
@@PalmettoPrepared it’s TH-cam, so..
@@thepracticalrifleman I'm just shocked I'm showing up in someone's feed finally
@@PalmettoPrepared it’s a Christmas miracle!
last time you posted a jerky video (pork) i was in wonder since pork is like 1/6th the price of beef in my area...I made it so much and I really need to make it again! I'm not really set up to grind but I know I have some of the old meat grinding equipment around here somewhere...I'll need to give that a shot. I also would have though you meant Himalayan (or other) pink table salt...not curing so thanks for the pin. If you are freezing that jerky i'd say it would stay good indefinetly...in addition to the heat and salt the BBQ has sugar (another preservative) I'd eat it for years :) looks great!
If you don't have to grind it, then it's not really a big deal. Especially if it's a store bought cut that's going to be use for jerky only anyway. Whole muscle is great. I was just trying to show the other side of it all by using trimmings that don't always translate to big long muscles that are ideal for traditional jerky. Loins are my personal favorite for jerky because theyre so lean but a deer backstrap is so good by itself, I hate using only for jerky.
The grind style is definitely not for everyone but I find it easier to eat as you don't have to worry about pulling your teeth out of your head trying to tear it off the stick. It's just more jaw friendly. But if you ever decide to get a designated grinder, this one has worked very well for me the times I needed it to. Only 10 or so real times, but each time has been used for between 5-10lbs respectively. I'm just all about options. And with game meat, you only have so many cuts you can use so I try to maximize my yield
Looks delicious Anthony, thanks for sharing, God bless!
Thanks Michael
now I am hungry... looks awesome
Good then my job is complete
I've got the same grinder.
That jerky looked amazing.
Thank you. It's a great grinder for the price point. Rarely bogs down and doesn't transfer alot of heat to the meat which is exactly what I wanted
Wow looks awesome after dried Anthony
It was very tasty. I may or may not of eaten like 12 sticks already
Hahaha@@PalmettoPrepared
looks good 😊
It is good. Hope people try it
Hay ol buddy ol pal lol love the simplicity of the recipe
When I'm doing a grind, I like simplicity. Just washing grinder is enough of a pain in the rear I don't want to wash more dishes than I have to
We got the same grinder.😊
It's a good one. Really doesn't bog down even at only .5 hp
Damn. Looks so good I had to come back
🤣🤣
Yummy
Oh it is
Or when people find out you make your own mead. 😊 you’ll have lots of friends.
I've been wanting to learn but I rarely drink as it is
Looks awesome. Next time roll the meat in balls before you put in the Jerky gun . You are write all ways be safe with meat . My Jerky doesn't last long around my house. A pound last about 1.5 days in my house.
I usually do roll it into balls but this marinade made the meat so sticky it wasn't taking shape for anything lol. My wife doesn't eat deer jerky but she tears into pork jerky so it rarely makes it even 1 week here. This batch is mainly for me to take with me small game hunting after Thanksgiving. Those long day hunts up and down hills make me hungry and a good jerky, not only doesn't need refrigeration, but really hits the spot