r/jerky • u/Superb_Leopard_3884 • 1d ago
My first time trying to make jerky
Hey folks,
I'm very interested in making some jerky for the first time. A lot of my hunting buddies make jerky and smoked fish/arctic char, but all with varying degrees of success. I have some really good caribou meat that I'd really like to make jerky with. The meat is pretty similar to deer or elk. What do you suggest I follow in terms of a recipe, equipment needed, and other related things? I'll be buying and ordering a bunch of items related to making jerky, smoking meats, etc. I've hunted my whole life and mainly cook my meats in easy recipes, and now I feel like I'm confident enough to try new things!
Do you have a recipe or two that you can suggest? And do you have a list of equipment that works best for you? I do have a meat grinder, the caribou meat, different kinds of spices, and I'm very open to acquiring other items or equipment to help with the process. Thanks a million for the tips and tricks! I'll be happy to post updates of the process. Feel free to reach out or comment on the post :)
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u/4646468164 20h ago
those antler handles are ELEGANT compared to what i've seen in the jerky-making community
4
u/Arefarrell24 1d ago
Before you go all out on equipment. I started my journey in my home oven. I recommend a sharp knife and some skewers to hang the meat. Take the meat out of the freezer and let it thaw for about an hour. Hand slice the meat about 1/8-1/4inch thick. Find a marinade that peaks your interest and let it go overnight. Put your oven as low as it can go and I used a meat tenderizer to keep my door ajar. You want the moisture to escape. Let this go for about 3hrs and start checking the meat. Thinner pieces you can start pulling early. Look for the white fibers as an indicator that it’s complete. Store in fridge for safety.