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venison Jerky in the smoker

post #1 of 8
Thread Starter 

20lbs of various hot jerky for a friend up top.

5lbs with red pepper flakes

5lbs of cracked black pepper

5lbs of korean red pepper flakes

5lbs on ancho chili powder 

 

 

20lbs of my Jerky down on the bottom layers.

Pretty much the same for my jerky

 

 

My friend said he wanted a pound of jerky.  So i was not expecting 20lbs.  Never the less. we will see how it goes.  I am smoking it at 90f. and using the amazn 5x8 pellet smoker 1/2 oak and 1/2 cherry. 

 

post #2 of 8
That's a pile of jerky! Looks good!
post #3 of 8

Impressive!

post #4 of 8

Looks excellent!  I'm a fan of heat when it comes to jerky, how is the korean red pepper different from the typical red pepper flakes used on pizza, etc.?

post #5 of 8
Thread Starter 
Quote:
Originally Posted by Tom Ryle View Post
 

Looks excellent!  I'm a fan of heat when it comes to jerky, how is the korean red pepper different from the typical red pepper flakes used on pizza, etc.?

Aside from the taste. The korean has a milder flavor with a bit more heat. The grind is a big difference.  The first pic is the korean alone. 

 

 

 

 

the next is the two together

 

 

As for the taste on the jerky, Well I will see when it is done. 

post #6 of 8

Grouse, thanks for posting the photo comparison.  We have an asian market nearby and I might pop in there and see what they have.  My jerky is a never ending experiment of flavors...in nearly 20 years I'm not sure I've ever really made the exact same recipe twice.  I just always find something new to add whether a wet brine or dry rub.  My latest on-the-fly recipe included Buffalo Wild Wings (hot wings restaurant chain), "Asian Zing" Wing Sauce.  Holy smokes did I stumble onto something - my last batch of jerky was a 'thank you' gift and it had to be one of the best batches I've made in a long time.

 

Check it out:  http://www.buffalowildwings.com/en/menu/wings/

 

-Tom

post #7 of 8
Thread Starter 
Quote:
Originally Posted by Tom Ryle View Post
 

Grouse, thanks for posting the photo comparison.  We have an asian market nearby and I might pop in there and see what they have.  My jerky is a never ending experiment of flavors...in nearly 20 years I'm not sure I've ever really made the exact same recipe twice.  I just always find something new to add whether a wet brine or dry rub.  My latest on-the-fly recipe included Buffalo Wild Wings (hot wings restaurant chain), "Asian Zing" Wing Sauce.  Holy smokes did I stumble onto something - my last batch of jerky was a 'thank you' gift and it had to be one of the best batches I've made in a long time.

 

Check it out:  http://www.buffalowildwings.com/en/menu/wings/

 

-Tom

No a problem,  I did a mix of penzy's spices "ancho chili" and  chopped up thai burpa peppers for a friend.  When i hung that batch, i could smell heaven. 

post #8 of 8
Thread Starter 

My jerky is done.  My friends is needs more work. 

Here is mine

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