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venison jerky

post #1 of 11
Thread Starter 
I made two batches of venison jerky this weekend. I made one friday night of about 20 lbs worth of meat, and one on saturday of about 30 lbs of meat. Turned out spectacular again.

The weather was pretty nice for making jerky, I prefer it on the cool side when I'm doing it to keep the heat down in the smoke box. It was in the mid 20's on friday night, and when I started on saturday morning it was 6 degrees.

The second batch of jerky consisted of about 125-150 strips hanging plus four flat rack full. It took every bit of space up in my smoker. I think I now know the capacity for jerky. I'll try to include some pics.

post #2 of 11

that looks awesome nothing like smoking meat in the snow
post #3 of 11
That looks very yummy! Thanks for the q-view.
post #4 of 11
That looks good. I hope that you enjoy.
post #5 of 11
mmmmm I love jerky
post #6 of 11
Looks great! I have done a lot of jerky in the traditional air drier, but would love to do some in the smoker. What temp do you bring your smoker up too and for how long?
post #7 of 11
Looks awesome Brett. Just a quick question tho.....you consider 6 degrees "a bit on the cool side"?!
post #8 of 11
Looks Great!!PDT_Armataz_01_34.gifsmile.gif
post #9 of 11

Looks good

Nice job looks nice,did my first a week or so ago and my wife and son loved it.PDT_Armataz_01_34.gif
post #10 of 11
Thread Starter 


Here's the recipe, it's pretty simple. Cooking time and temp at the bottom. And as for 6 degrees being a "bit on the cool side", it's not like I'm a fan of the weather, but I don't exactly have much choice about it, so I try to make the best of it that I can. If you look at the pictures of the smoker, you will see that it's lined with 3/4" plywood and beach towels on the outside to keep the heat in. Firebox is double walled steel with 1/2" air gap inbetween plates.

5-10 lbs meat (beef or venison) cut 3/16â€-¼†thick
2 cups water
2/3 cup Worcestershire sauce
1/3 cup soy sauce
1 Tbsp Franks hot sauce or ½ Tbsp of Tabasco
1 tsp of horseradish
½ cup brown sugar
½ cup sugar
1/3 cup salt
1 Tbsp coarse ground black pepper
3 cloves minced garlic
1 tsp ginger
½ tsp garlic powder
1.5 TBS tender quick
Combine all ingredients in large plastic bowl. Allow meat to marinate for 24 hours. Place in smoker at 160-180 degrees for 3.5 hours.
post #11 of 11
Nice setup PDT_Armataz_01_34.gif

I am in the process of re-thinking my smoker. I like the way yours is setup. I would like to build one on a wheeled frame of some sort, so I could actually roll it around to different locations, or haul it somewhere else and do some smoking.

Good job on the jerky !!!PDT_Armataz_01_12.gif
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