First Venison Jerky Help?

Discussion in 'Making Jerky' started by adamj812, Jan 27, 2008.

  1. adamj812

    adamj812 Fire Starter

    Ok, this really isn't my first time making it, I've always used the dehydrator, but never really got a great batch out of it. It was edible, but more like a dried piece of cardboard. I'm lookin to smoke it this time to get that good smokehouse jerky flavor.

    The plan is to smoke for a couple hours at 120 degrees and then finish in the dehydrator.

    Now for the questions.

    How much tenderquick to use per lb on the meat when marinading/curing? The last time I used it, it was way too salty.

    What type of wood should I use? I've always been fond of Hickory, but maybe there's something better for venison jerky?

    Anyone ever use brown sugar in theirs? If so, how much do you use per lb? I had some prepackaged jerky I got from the store it seemed to have a sugary sweet taste that I liked. I just don't want to make a carmel stick out of it.

    I see that a lot of the photos show the jerky hanging. Anyone have any homemade hooks that they came up with as an alternative to actual commercial jerky hooks?

    Now I know most of this is just based on personal preferences, but I'm just trying to get a basic starting point and go from there. Maybe I missed a section on the site on this topic. Once I get a batch I really like out of it, then I'll be more apt to experiment.

    -Adam
     
  2. ldrus

    ldrus Smoking Fanatic OTBS Member

    well i can give my advice on part of your questions .... as for the tender quick i would try and follow what it says on a box of jerky seasoning(ie. hi mountain or shore lunch) because they have have 2 separate packages in the box 1 is cure and the other is the seasoninge. right now i have some of the Shore lunch jerky seasoning it says for the cure "whole muscle meat " use
    tsp per 1lb, 2lb= 1Tbs+1tsp 3lb= 2Tbs 4lb = 2Tbs+2tsp.....this is the cure only not any seasonings hope this helps for wood i would try some mesquite wood and apple mix
     
  3. ds7662

    ds7662 Smoking Fanatic OTBS Member

    Here is some jerky I did last weekend.
    I did not cure it at all. It was marinated in worchester, soy sauce, black pepper, and some red pepper flakes. Turned out good smoked for 5 1/2 hours with mesquite.
     
  4. white cloud

    white cloud Master of the Pit OTBS Member

    But Mr. fife you did'nt give approx. temp. Mine never takes that long but yours sure did look good. How does the smoker go from rectangular to round.? I'm not trying to be a SA!!!!!!!!!!!!
     
  5. ds7662

    ds7662 Smoking Fanatic OTBS Member

    Was only smoking at 150* Took a while to de-hydrate the meat.
    That's what its about.
    I couldn't fit it all on one smoker. So I had to use 2.
     
  6. white cloud

    white cloud Master of the Pit OTBS Member

    I know I was only trying to help adam, the origanal poster with the ? I think he wanted a temp. Sorry DS
     
  7. ds7662

    ds7662 Smoking Fanatic OTBS Member

    My bad. I forgot he asked about temp..
     
  8. philthysmoker

    philthysmoker Fire Starter

    I got a roll of wire from hardware store ,cut in about 2in pieces and made my own s hooks worked out great, the wire was probably 14 or 12 gauge steel wire
     

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