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deer jerky mistakes - learn from mine....w/ Q view.....

post #1 of 4
Thread Starter 

As much as I'd like to say I never mess up, it ain't so, ha !

One of my co-workers, after sampling my beef jerky gave me a few deer tenderloins to make jerky from on a 50/50 split deal. 

It's been a few years since I've worked much with game meat for jerky so I followed my standard recipe when I jerk beef.

 The issue I encountered was forgetting the lack of fat content in game meat.  All seemed well at the prep stages...


sliced and laid out nice...

 


spiced and sauced per my usual ( High Mtn. Jerky Cure and Seasoning w/ K.C. Masterpiece Teriyaki Sauce  - because Yoshida's Gourmet Sauce doesn't seem to be available around here )...

 

racked and stacked, 200*, hour of hickory smoke, 2-3 hours done time, all going well. Exceeeept, looked too dry after 2 hours so I re-basted with more Yaki sauce ( the mistake).

When it came out I sampled a piece and the extra sauce was so caramalized and goopy I was like...WTH ! UGH!! Too sticky, too syrupy !  Made the hard decision to run each piece under cold water and scrub off excess sauce with my fingers then dry with paper towel.

.

Final product was real good

 

but the extra saucing caused stress, worry and extra work that could have been avoided.  Next deer jerky I make will just add a hair more sauce for the initial marinade instead of basting.  My co-worker was happy and I ended up with a pound or so of nice deer jerky for myself so all is good in the end.

3 deer caught on trail cam 20 yards from my ambush site. Hopefully next week I'll have my own pile of meat to work with :yahoo:

post #2 of 4
Looks great, but with super lean, keep it super simple!
post #3 of 4

Looks good. Venison makes better jerky than beef in MHO. Not that I would know but less fat = longer shelf life. Shelf life has never been a problem here.

Happy smoken.

David

post #4 of 4

Glad it turned out. I bet your buddy is enjoying, too.

 

Disco

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