flounder Posted October 27, 2011 Author Report Share Posted October 27, 2011 dont need one... you can do it in the oven....I've got to do it or I will let my fellow brethern down.You want to ditch that "M" style waffle iron bow and get something that will get there quick enough he wont turn on you. My buddy was wondering if you had to put a stamp on that arrow for 36 yds.J/Kyou damn Hoyt guys.. Last time I crono'd I think I was getting 277fps with 420grain arrow. My weight may be a bit off. 36-37yrds was a bit longer of a shot then I was expecting so I was happy I didnt wound/miss him. I do practice at that distance but I still shot a bit high due to dropping my forward arm while shooting from the stand. I typically climb to 25-30ft so Im up there. . I think I will practice shooting some from my garage roof so I get used to tilting at the hips instead of dropping my arm. Either way, he made the trip to the freezer so Im happy. He was a long bugger also so I got some really nice backstraps out of him. Quote Link to comment Share on other sites More sharing options...
Beegreenstrings Posted October 27, 2011 Report Share Posted October 27, 2011 (edited) Yeah a lot of people never realize that you need to bend at the hips and not at the shoulder/arm. Sooooo many shots get hosed up that way even on the tournament curcuit. I would take a liver shot over a single lung anyday of the week. about neck and neck on a double lung shot. Give or take to me.I can get you the info for the jerky in your oven if you want. If you watch football or play Xbox, that would help. Because it takes a while.I had a cheap dehydrator and it worked great on the first batch. Burned it up doing the second batch. My dad soldered a new fuse in it and I have not used it since.Prep! Need a RAZOR sharp knife. (I usually use a fillet knife. My fiances mom and dad has a slicer) SLice up your roast or fatty steaks. Super thin is the best, idea of the razor for a knife. Put in a colander and rinse well. While it is draining. You can create your own seasoning mixture and marinate. I usually use water, Tabasco, liquid smoke or liquid hickory. touch of cinnamon. sugar. shot of Jack Daniels or southern comfort. Soak meat for 3-4 hours. pull strips out of mixture and lay on a wire rack (wire rack on a cookie sheet lined with foil. Place in oven for 3-4 hours at lowest tempature setting (usually 125-150 depending upon oven make). Check and turn if needed. Put back in oven for a additional 2 hours or as desired. Edited October 27, 2011 by Beegreenstrings Quote Link to comment Share on other sites More sharing options...
kawi kid Posted October 27, 2011 Report Share Posted October 27, 2011 The fist year I started making my famous jerky was in the oven. It wasn't until last year I made it in a dehydrator. Save yourself the peeping and have it ground into hamburg add a little pork fat to it and buy a jerky cannon. Makes it sooooooo easy. Quote Link to comment Share on other sites More sharing options...
Beegreenstrings Posted October 27, 2011 Report Share Posted October 27, 2011 This works too.and if I am not mistaken you should be able to make snack sticks with the cannon? Quote Link to comment Share on other sites More sharing options...
flounder Posted October 27, 2011 Author Report Share Posted October 27, 2011 The fist year I started making my famous jerky was in the oven. It wasn't until last year I made it in a dehydrator. Save yourself the peeping and have it ground into hamburg add a little pork fat to it and buy a jerky cannon. Makes it sooooooo easy.I have a grinder and do my own grinding anyway. I would think ground meat and the jerky cannon would make for a more enjoyable jerky anyway. Allot of times when its not ground, it can be WAY too chewy. I could probably do this now with my grinder and sausage stuffer and a modified nozzle. Quote Link to comment Share on other sites More sharing options...
kawi kid Posted October 27, 2011 Report Share Posted October 27, 2011 Cabelas has a sale on dehydrators awhile back. That's where I got mine. Its a ten tray Cabelas brand one. Make sure you throw a little pig fat in with it when you grind it for some extra flavor. Quote Link to comment Share on other sites More sharing options...
Helmutt Posted October 28, 2011 Report Share Posted October 28, 2011 See there.......you gotta make us some jerky now!! My dad had a dehydrator when I was a teen and we made all kinds of jerky in it -- but venison and beef were the best of our trials with it Quote Link to comment Share on other sites More sharing options...
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