Big batch of venison jerky

westby

Smoking Fanatic

Original poster

Jan 17, 2011

384

75

Winona, MN

• Nov 22, 2014

• #1

Did a monster batch of jerkey today. Prepped it Thursday night. Started with 27.8 lbs and after slicing and trimming it all up, ended up with 26.7 lbs curing in Hi Mountain original with a little extra pepper and garlic.

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• westby
• Nov 22, 2014

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• westby
• Nov 22, 2014

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• westby
• Nov 22, 2014

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• westby
• Nov 22, 2014

Fired up the smoker this morning, put in the 26.7 lbs, plus another 8 lbs my buddy brought over and six hours later, ended up with 16 lbs. Smoker never got over 180 and ran 165 - 170 most of the day.

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• westby
• Nov 22, 2014

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• westby
• Nov 22, 2014

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• westby
• Nov 22, 2014

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• westby
• Nov 22, 2014

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• westby
• Nov 22, 2014

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• westby
• Nov 22, 2014

 

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Reactions: crazymoon

justinjames0909

Newbie

Oct 22, 2013

7

10

Newfoundland, Canada

• Nov 22, 2014

• #2

Looks awesome west, would go great with a few cold ones im sure. 

 

 

bertman

Smoking Fanatic

Nov 27, 2013

441

230

Heartland of America

• Nov 22, 2014

• #3

I like the Hi Mountain product, too. My favorite is the Sweet & Spicy, but I'll marinate my venison in some brown sugar/soy sauce/garlic/crushed red pepper mixture for at least 24 hours before using the cure.

 

Rafter H BBQ

Epic Pitmaster

OTBS Member

★ Lifetime Premier ★

Jun 18, 2013

12,106

5,584

S.E. Idaho

• Nov 22, 2014

• #4

Nice lookin jerky. I too like Hi Mountain products, been using their product off & on for 20+ yrs.... Good stuff. They are just over the Teton mountain range from me !

 

crazymoon

Legendary Pitmaster

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

Aug 24, 2014

7,832

3,182

Great North Woods, NH

• Nov 23, 2014

• #5

That's a lot of jerky ! hopefully it doesn't get eaten too quickly ,nice smoke .

 

roller

Smoking Guru

SMF Premier Member

Mar 10, 2010

6,040

57

N.E. Louisiana

• Nov 23, 2014

• #6

Nice job !!!

 

westby

Smoking Fanatic

Original poster

Thread starter

Jan 17, 2011

384

75

Winona, MN

• Nov 23, 2014

• #7

Thanks guys. I used hickory and apple. The smoker is an old computer server cabinet that we repurposed. Works great for jerky.

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Nov 23, 2014

• #8

Nice looking smoker. The jerky looks very tasty.

Happy smoken.

David