Ali Boulala Photos

Worst day skating evar, let me make it clear that i walked all day and finally had to shoot a fair sized doe since i barely saw much else.

Any help as to just how to cut the meat, (with the grain, or contrary to the grain) or with recipes will soon be greatly appreciated! Put the meat in the freezer for 1 hour, in order that it will be more straightforward to cut. Cut the meat with the grain as thin as humanly possible. Mix brine ingredients right in a resealable plastic bag (setting the bag inside a big plastic container will make this easier.) Set meat strips in brine. Move the meat around so the marinade is equally spread around it. Seal bag, exercising as much atmosphere as humanly possible. Lay bag flat in the plastic container and refrigerate for 3 to 6 hours. Remove meat from the brine and drain on cooling racks. Discard the brine. If the meat is dry place it inside Blo - hard 3000 and set fan to medium. Leave overnight or for at least 12 hours. If you do not end up in possession of a Blo-hard 3000, area strips directly on oven racks. Heat oven to lowest setting and work with a blob of foil as a wedge to put on door ajar. Oven-dry over night or until meat reaches a consistency of your liking. Store in zip-top bag or jar in a cool dark area for 30 or 40 years or until fuzzy material starts to grow on it. Slice your venison up, this recipe is NOT for ground meat, into strips about 1/4 to 3/8 inch thick. Combine all ingredients thoroughly, it is not all likely to dissolve, in to a tupperware bowl that has a locking lid. Start adding pieces of meat one at a time and work with a fork or spoon to push it into the mixture. This is a small number of brine, it appears to be the very first time you do it, but it is kind of like putting pebbles into a bucket of water to bring the water to the top. USUALLY DO NOT ADD WATER TO THE BRINE! I am unable to stress that enough. Sure you push them down enough to obtain a covering of brine in it. as you keep adding meat keep pushing the pieces down so that as you get near the end (top) only make. You are able to marinate this in the fridge overnight but I usually allow it to marinate for a day or two. I will open it up and push the most notable pieces down in the liquid now and then. You'll find that after it is been in there awhile it will draw a few of the liquid out of the meat and you will not have to worry about pushing them down any more. After marinating cook in the oven on a jerky rack or make use of the toothpick method at 150 degrees for 6-8 hours. Or just use a dehydrator, this is how I always do it now, for about the same period of time. It is the sole jerky recipe I take advantage of.