Hey folks, got a comment and then a question. My first Jerky making session flopped. Since my little Black R2D2 Electric brinkman does not have a temp control, I had a terrible time with my last jerky. Usually, I slice it and then dehydrate for 8 hrs or so @ 130-140. Well, I tried to sling it on the old Brink and basically it sucked. Again, I have no temp control so I smoked it at what was prolly 225F for about 2 hrs and it pretty much tasted like well done steak, but had a great smoky flavor! Now I know what I can do with my old shoes. Anyway, I am eventually going to try some jerky again when I get a GOSM or similar where I can control the temp down to 120F. My question is this, I would like to try to gring up some venison and make jerky sticks, but since it is very lean, what type of fat would I add?
post #1 of 11
1/3/08 at 3:07pm