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Making Venison Jerky in Bradley Smoker

post #1 of 10
Thread Starter 
So last weekend I made a 3lb batch of venison jerky seasoned with Hi-Mountain cracked pepper blend. I vacuum sealed the meat and marinated for about 2 1/2 days.
post #2 of 10
Thread Starter 
Loading the trays with the jerky for the smoker.
post #3 of 10
Thread Starter 


Didn't have pictures loading the smoker!
post #4 of 10
Thread Starter 


About 11/2 hours drying time at 110deg. Then bump temp to 120-130 for 3 hours with smoke. I used the hickory pucks for the Bradley. Then temp to 150 for an hour then no higher that 170. About 9 hours total cook time.
post #5 of 10

  The finished pic looks great!  But 9 hours seems like a long time.

 

   Mike

post #6 of 10
Thread Starter 
Mike- thanks it has great flavor! It didn't last long with the people at work! If agree with the 9 hours. But the jerky wasnt brittle and it passed the bend test. I was following another recipe for a SMF member followed about the same time line. I do find with venison it tends to dry a bit more after taking it out. Do you have any good jerky recipes? Thanks for the feedback!
post #7 of 10

How many Hickory Pucks Did you Use?

post #8 of 10
Thread Starter 
@ Evan Stilley- I smoked for approx 2 hours and I get 20min/puck. So 6 pucks for the smoke time.
post #9 of 10

I am getting ready to make a batch,glad to see the different times spent in the smoker.Will let you know how it turns out.

post #10 of 10
Thread Starter 
Dan I'm looking forward to seeing your final results! I love making jerky! I'm due for making some more soon. Happy smoking!
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