Venison Jerky Questions

Discussion in 'Making Jerky' started by kevin13, Feb 18, 2010.

  1. kevin13

    kevin13 Meat Mopper SMF Premier Member

    I have a bunch of venison muscle meat that I wanted to try in my smoker since all the jerky I've made in the past has been ground meat and dried in a dehydrator. Anyway, I've done a great deal of reading on these forums, but still have questions.

    What type of seasoning do you feel gives the better flavor...homemade marinade or a Hi-Mountain type kit? I know flavor is subjective, but looking for a general consensus.

    If Hi-Mountain, does sprinkling the meat on both sides really enough to work in the flavor as opposed to sitting in a marinade?

    Any info is appreciated as well as any other comments, suggestions, etc.
  2. que-ball

    que-ball Smoking Fanatic

    Sprinkling both sides with the dry seasoning mix is fine, but then I like to give it time in the fridge for the seasonings to penetrate. Prepared mixes usually get the nod from me for convenience, and Hi-Mountain makes the best from what I've tried.
  3. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    I've have used High Country and High Mountain mixes with great results. I've also used a huge variety of home recipes, both dry rubs and marinades and had mixed results. The thing to remember about dry mixes is that when sprinkled on the meat (both sides) it basically becomes a marinade in that it draws a great deal of the moisture from the meat itself at this point. The meat then needs to me "overhauled" every few hours or so while it sits in this liquid. Overhauling is simply, turning, and working the meat around to ensure ample exposure to the seasonings. Think of this first step of pulling moisture out of the meat as the beginning of the drying phase of jerking the meat.
  4. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

  5. blzafour

    blzafour Smoke Blower

    Uncle Lar,
    I am going to give your marinade recipe a shot ... it looks like it has a good flavor and something I want to try ! I am not a big fan of "sprinkling seasonings" on 10#'s of meat. I have done it that way for a long time. It takes awhile to get it all sprinkled with seasonings on both sides.

  6. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    let me know how it turns out for you and post some Qview
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I would go with Uncle Lars his jerky looked amasing.[​IMG][​IMG]

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