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Venison Backstrap Jerky

post #1 of 8
Thread Starter 
Sliced up 6 1/2 pounds of venison backstrap, sealed in a Ziplock and in the fridge overnight with hickory jerky seasoning and cure. Here is the jerky getting some oak smoke with the grill running 150º.



About 4 hours in a few slices were looking about right to take off and all were done a few hours later.



Bon Appétit!




Thanks for looking!
post #2 of 8
Looks good! Not sure I would use back strap but that's some tender jerky! If we had alot of deer be a different story.
post #3 of 8
Thread Starter 
Quote:
Originally Posted by smokinadam View Post

Looks good! Not sure I would use back strap but that's some tender jerky! If we had alot of deer be a different story.

It was my wife's uncle's backstrap from an old buck, he was going to turn it into sausage and we told him nonsense, we will make you jerky with it!
post #4 of 8

Awesome, I love backstrap jerky, I just made some myself.

 

:Looks-Great:

post #5 of 8

Jerky looks great. You said you used hickory jerky seasoning.  Is that package or something you came up with.

post #6 of 8
Thread Starter 
Quote:
Originally Posted by nunantal View Post

Jerky looks great. You said you used hickory jerky seasoning.  Is that package or something you came up with.

It is a jerky seasoning that we have packaged and offer in 9 other flavors also!
- Chipotle Lime
- Cracked Black Pepper & Garlic
- Honey BBQ
- Hickory
- Maple Jalapeno
- Mesquite
- Original
- Prime Rib
- Sweet & Spicy
- Teriyaki
post #7 of 8

Beautiful jerky, Marty!

post #8 of 8

MM, Great looking jerky !

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