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Venison Jerky even better when it's free

post #1 of 2
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A buddy gave me a 2# venison roast to make some jerky with.  Marinaded in my Yoshida's based marinade for around 12 hours and in the smoker for 4 hours at 160.  

 

Couldn't make all that smoke for just 2# so did another 4# of london broil.  2# with the Yoshida's mix, 2# with a new idea using Ketjap sauce as the base.  Added a little black pepper and cayenne to bring in some heat.  Turned out good.  Could really tasted molasses flavor coming out.

 

 

 

post #2 of 2

MB, looks excellent !

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