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Sweet n Spicy Venison Jerky: Smoker Sunday

post #1 of 7
Thread Starter 
Hey Guys! Thawed out 2 roasts Friday night night, sliced them up once halfway thawed, put them in my favorite marinade til this morning and smoked.

Recipe:
1 cup of soy sauce
1/2 cup of brown sugar
1/4 cup of molasses
1/4 cup of Worcestershire sauce
2 tablespoons of garlic powder
2 tablespoons of onion powder
2 tablespoons of canning salt
1 tablespoon of red pepper flakes
1 tablespoon of black pepper
2 teaspoons of Morton® Tender Quick®
1 teaspoon of powdered cayenne pepper

I use a little more brown sugar and cayenne.

Smoked at 160 for 4 hours.

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Turned out pretty good! Could have been in a bit longer I think. Tastes great and very tender.
post #2 of 7
Thread Starter 

Left the meat out overnight, hoping it would dry out more.  It is really really tender and not hard at all. Maybe I didn't smoke long enough?  But 160 for 4 hours is long!  Not sure what happened.  Great taste but I prefer it more dried out.

post #3 of 7

More airflow and time?  By the looks of it, you have an awful lot of moisture to drive off and 4 hours probably isn't enough.

post #4 of 7

If you used a cure then some air drying time of an hour or more to form a pellicle would help.

post #5 of 7

Thats a nice looking recipe and some damn good looking jerky!! Nice work.

Thats how i like my jerky and how we have made it for a billion years.

Jerky doesnt have to be drier than a popcorn fart for it to be done and safe!

I am drooling right now lol, thanks.

post #6 of 7
Thread Starter 

LOL, popcorn fart...well that's a new one!

 

Yes is was very moist/damp when I started so it probably needed longer in the smoker.

 

I left it on my counter for a few hours that evening, and it helped a little.   I used Morton Tenderquick.

 

It tastes amazing, and is tender as heck, just not quite dry enough for my preference..but not complaining!  eating it as I type this. :)

post #7 of 7

Looks great !   Nice pile of meat  :beercheer:

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