Need help with venison jerky please

hotwheels9

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Sep 3, 2017

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• Sep 17, 2017

• #1

Looking for help making venison jerky. I'm pretty confused about the whole process as this is the first time I'll be making and smoking it. I purchased Cajun flavoured Hi Mountain seasoning and cure. It says to combine the cure and spice, sprinkle on both sides, mix in a bowl, then place in a bag for 24 hours. I was wondering if I could add soy sauce and liquid smoke into the mixture? Or should I just find a recipe to make from scratch and not include the Cajun spice it comes with but use the cure? I plan on smoking for several hours and have read up on how some people control temp and duration. Thanks for the input.

 

chopsaw

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• Sep 17, 2017

• #2

I've used the high mountain kits on whole muscle venison . I like it . If it's your first time follow the kit directions and see what you think .

 

klutzyspuds

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• Sep 17, 2017

• #3

Hot wheels,

I agree with chopsaw. If it's your first try, start small and follow the directions. If you do a full batch and don't care for it, then your stuck with it. Adding extra seasonings to a pre made kit is not uncommon. Just make sure the proper amount of cure per meat is used.

Good luck

Mark

 

chopsaw

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• Sep 17, 2017

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If its the kit  that I'm thinking of  you can make different size batches . Pay attention to the directions  , its different  for whole muscle or ground . 

 

crazymoon

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• Sep 17, 2017

• #5

HW9, IMHO  I would leave the batch as is. As the other folks said ,just try it and tweak later. Liquid smoke isn't needed as you are smoking it and soy may add too much salt.

 

hotwheels9

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• Sep 17, 2017

• #6

Thanks

 

hotwheels9

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• Sep 17, 2017

• #7

Thanks

 

chopsaw

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• Sep 17, 2017

• #8

Hotwheels9 said:

Thanks

Click to expand...

Make sure you let us know how it came out . 

 

hotwheels9

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• Sep 17, 2017

• #9

Will do! Was thinking about hanging the cuts on the rack instead of laying them on tinfoil. What do you think?

 

chopsaw

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• Sep 17, 2017

• #10

Hotwheels9 said:

Will do! Was thinking about hanging the cuts on the rack instead of laying them on tinfoil. What do you think?

Click to expand...

Ya ,,, don't put on tin foil . Needs to dry / get air all sides .  I do mine in the oven on jerky racks  . What smoker you have ? 

 

hotwheels9

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• Sep 18, 2017

• #11

Okay I will do that next time as I was a little strapped for time and had to get it in the smoker quickly. I have a master chef smoker. It's a cheap one think it was around $250 but it seems to do the trick. I had it in the smoker just a little over four hours and gradually increased the temp every hour. I'm no jerky expert but I think it turned out okay. It has some moisture left in it probably due to the fact I had it on tin foil lol. I kind of like it that way so it makes it easier to chew. All I can taste really is the smoke flavour and not the spices I used but I don't mind. I thought it was going to taste really salty but to my surprise it doesn't. All in all I think it's good. My daughter loves it so that makes me happy! Thanks for your advice I really appreciate it.

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• hotwheels9
• Sep 18, 2017