I I have my first batch of jerky in the smoker I will post pics when its all done.
its been in about 2 hrs how long till I check it?
Edited by lennyluminum - 4/8/12 at 10:11am
its been right at 166 the whole time i just pulled about half of it off at the 5 1/2 hr mark. let me tell you man it turned out great I can see this is not gonna be my last go round for sure.
Thanks for all your help guys!! I will get up pics tomorrow
ok here they are sorry for the wait.
I didnt get any pics of the hangin in the GOSM but I'm sure you get the idea.
I smoked the deer right at 165 the whole time most of it was done at around the 5.5 hr mark so I pulled what was done. The thicker pieces I left in for another 2 hrs.
I used diggindog farms recipe for this batch
Marinade per 1 Kilo (2.2 lbs.) of thinly sliced meat.
1/2 teaspoon (2.5 grams) Cure #1
1/2 cup Soy Sauce
2 Tablespoons Worcestershire Sauce
1 teaspoon Garlic Powder
2 teaspoons Fresh Ground Black Pepper
1-1/2 teaspoons Liquid Smoke (if not smoking in a smoker)
Do you have them on your PC - if so go to the toolbar in the post and the icon to the left of the filmstrip will allow you to load directly onto the post from your PC
i dont see any toobar in the post or a film strip
the texture was really good not to chewy but not real hard either. this was my first time making jerky and i think the the deer meat is a really good jerky meat. It was all made out of backstrap cause my freezer broke so it thawed out and i refroze the meat so I didnt think it would be that great to grill.