Met a friend of mine for a long golf weekend down in NC a few weeks ago, and he had some of the best venison jerky I've ever tasted ... made personally from friend of his from up north. I tell you I ate so much of this stuff, I almost keeled over ... and didn't crap right for 3 days after, but it was worth it. Now if I could only learn to play golf.

I was looking to grab more, however, the guy ran out, and isnt making more these days. I've bought a couple of bags from the internet (no chance of picking up decent jerky locally), and while some of it was good, it just didn't compare.

Anyone got a line on where I can pick up the goods? I'd be willing to trade for a bunch of tasty cigars if someone has something local they can pick up & send my way.

Noob out...

I make my own jerky, but I'm currently out of it. I eat it like there's no tomorrow (as do my friends and family)... and this stuff is not for the faint of heart (you can't have any health issues with sodium if you eat this stuff... at least that's the way I like it, but the recipe is easily adjusted to taste).

Now I'm going to have to go make some more... LOL.

I got all jerky crazy about 10 years ago (when I was still in high school) and got a meat slicer like in grocery store meat departments to cut it so the thickness is even all the way along the pieces and I got a smoker to cure it in for the best flavor.

I don't have any venison, but I've made this recipe using beef and it's just as good. It would take me a week or two to get a batch made though because I'd have to take a trip to my parent's house (about 90 minutes away) because I left all the stuff there since I'm in grad school and I don't have room for it here.

If you'd like to trade cigars for some homemade beef jerky, let me know and I'd be glad to make some to your liking.

If anyone else is interested, let me know... but I can usually only make about 5 pounds in 1 batch, which takes a whole weekend to marinade and smoke it properly... so I could only make 1 batch per weekend.

My email is: jct154 at psu dot edu

Regards,

-JT

I make my own jerky, but I'm currently out of it. I eat it like there's no tomorrow (as do my friends and family)... and this stuff is not for the faint of heart (you can't have any health issues with sodium if you eat this stuff... at least that's the way I like it, but the recipe is easily adjusted to taste).

Now I'm going to have to go make some more... LOL.

I got all jerky crazy about 10 years ago (when I was still in high school) and got a meat slicer like in grocery store meat departments to cut it so the thickness is even all the way along the pieces and I got a smoker to cure it in for the best flavor.

I don't have any venison, but I've made this recipe using beef and it's just as good. It would take me a week or two to get a batch made though because I'd have to take a trip to my parent's house (about 90 minutes away) because I left all the stuff there since I'm in grad school and I don't have room for it here.

If you'd like to trade cigars for some homemade beef jerky, let me know and I'd be glad to make some to your liking.

If anyone else is interested, let me know... but I can usually only make about 5 pounds in 1 batch, which takes a whole weekend to marinade and smoke it properly... so I could only make 1 batch per weekend.

My email is: jct154 at psu dot edu

Regards,

-JT

Crap.. double post! That's only the second time I've done that since I joined the forum about 4 months ago.

JT,

I know you mean well, but venison has a very unique taste and texture that is quite unlike beef.

Not to mention how wild game has a different flavor/texture than the farm raised variety (is there even such a thing as farm raised venison?).

^

I know what you mean because I've eaten venison all my life. It's probably one of the first solid foods that I ever had. I realize that the food the game eats has a major impact on the meat's taste and consistency. The deer I've shot in my county are absolutely delicious because they mainly eat corn for all the farms. But deer from the next county away taste like garnage because they mainly have nothing but mountain laurel to eat and that gives an aweful acidic taste to the meat.

As for your question about farm raised venison, yes it's probably more common that you'd think. Here's a good link:

http://www.deerfarms.com/usfarms.shtml 

It lists 1 farm in California, but there are 49 in Pennsylvania (two of which are in my hometown - Punxsutawney).

Kind regards,

-JT

Wow, my spelling sucked in that last post. Mental note - use word processor prior to posting. LOL

-JT

JT,

Thanks for the link. I guess I didn't quite interpert "I don't have any venison" in the manner in which you might have meant it.

Next time you whip up a batch (personally, I'm quite fine with beef), if you want to trade a bag for some sticks, LMK.

JT,

Don't go out of your way, but the next time you make a batch, let me know, I'll bomb you, ehem, I mean send you some smokes for a bunch.

Craig...

craig AT islandwideguide DOT com

^ and ^^

TG - sorry if my post sounded b!tchy, I had a migraine last night and I couldn't sleep, so I was in a grouchy mood.

As for the trades, it's no problem at all. I've wanted some anyway for the longest time!

I didn't go hunting this past winter, so I didn't have much venison to make into jerky... my Dad got a doe and he had about 8-10 pounds set aside for jerky, the rest he made into steaks, roasts, or sausage. But jerky from doe meat really isn't quite as good as that made from the bucks (once again the guys are better than the girls... LOL, j/k). And where I live (maybe this is common across the US...?), all the archery and black powder hunters get all of the bucks and by the time rifle season comes along all that's left are the doe. So this year my Dad and I both got bows. He hunted with a bow many years ago, but never in my lifetime, so he's going to get back into it and this will be my first year bow hunting (though I've target practiced with a bow for years).

I'll be going back to visit my parents again in a few weeks to a month, so I'll see if I can either get some farm raised venison or I know a butcher that can get great cuts of beef. I'll get in touch with each of you before I make it to see if you're still interested and if so I'll get your input about the recipe and I can make two smaller batches of marinade to each of your tastes, then just smoke them together in one big lot.

Regards,

-JT

I KNOW where they keep the good jerkey.......not sure if they'd have any venison right now, but it's all good.......

dkeage,

Do tell...

Not sure if I should post the link here........some of the meat is "smoked"

my handle at aholeL

My EM is in this thread ... feel free.

No other help here?

I stand corrected on my last posts. I'm not sure if I can actually pull off a 5 pound yield in 1 batch. I think the last time I made it, I made 2 batches in a marathon weekend. The yield I get is about 1 pound of jerky to 3 pounds of marinated meat.

I'll probably make a batch in the next two weeks. I'll shoot you off an email before I make it to see if you're still interested in some and to get your personal tastes to taylor some for you.

-JT

JT-

Take care of csiegels and yourself first. I'm just interested in a small ammount to try out of curiousity. There's no need to rush on my part.

Google: Dublin general store. Ilived there most of my teen years. Possibly 20/25 different types of jerky. My brother still lives up there.

JT,

Dont rush on my part, but whenever you get to it, I'm certainly interested to sample your handiwork. Will set you up with a nice bunch of smokes for your trouble.

Cheers!

Craig...

hey we have a store here and that is all they sell. If you would like me to get ya some let me know.

Thanks

Oh they have like 60 diff kinds