New Member

Discussion in 'Roll Call' started by raider58g, Dec 14, 2015.

  1. Hello, I am a new member. I live in Iowa. I have owned an electric digital Bradley Smoker for about 5 years now and love it. I have smoked turkey,chicken,ribs,pork loin,pork shoulder/butt. The one thing I haven't tried yet is deer jerky. I am doing my research on here to hopefully make the best jerky possible. I appreciate everyone's help.
     
  2. one eyed jack

    one eyed jack Master of the Pit

  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Welcome to the forum! Here's a really good but simple jerky marinade that has become one of my families favorites. We just did a small one pound batch of venison using it and it was fantastic. Temp control is critical when doing venison jerky. I prefer to use a step system. After curing do not rinse the meat. Allow to air dry the meat for at least 2-4 hours. May take longer. You want the surface to be tacky. Start the smoker around 120-130 (this is as low as my smoker can be easily controlled). Put the meat in with no smoke for the first hour. After a hour add smoke and bump the temp up 10 degrees. Every hour up the temp another 10 degrees. Continue this process until the pit temp hits 180 or the jerky is the texture you are looking for. I run the smoke typically for 6-8 hours. This can take anywhere from 6-16 hours depending on humidity, moisture content of the meat, ambient temp, etc..

    This method slowly drys the meat and produces a very tender bite through jerky. Not chewy, not rock hard, not cardboard.

    For wood I typically use cherry pellets or a mix of cherry and pecan.

    http://www.smokingmeatforums.com/t/233270/thai-jerky
     
    Last edited: Dec 15, 2015

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