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Deer Jerky

post #1 of 17
Thread Starter 
Hello Everyone

a friend asked if i would do some deer jerky for him he had gotten a nice 2 point mule deer in Idaho i said sure so on Saturday he brought over 10 pounds of deer meat so on Sunday i put it in the seasoning and let it cure for around 36 hours only because i had to work on Monday otherwise i would only let it cure for 24 hours i used the hi mountian jerky cure its great stuff and easy to use here is a pic of the jerky

post #2 of 17
So did you smoke it or stick in the dehydrator and did it taste good. It looks good and it looks like you put it in the smoker.
post #3 of 17
Thread Starter 
Yes i did smoke it i used cherry wood and it was awesome
post #4 of 17
Looks great. I have a friend that did deer backstrap jerky. It was wonderful. A little crazy to use backstrap but it did taste great.
post #5 of 17
Looks tasty clubber. My son just bagged the 3rd deer this season this evening. Setting aside lots of venison for jerky this year, now that I am a member of this site and know what I'm doing, I hopefully will be turning out some tasty jerky myself LOL. Thanks for sharing.
post #6 of 17
Great Looking Jerky...
post #7 of 17

looks great

how thick are those pieces and how long and what temp was it smoked?

I have made ground venison jerky but think I would like this much better
post #8 of 17
Thread Starter 
i sliced them about 3/8 thick and they were smoked at 225 for around 5 hours i used cherry for smoke it is great stuff i checked every hour and pulled some out a little at a time as it got done so that i would not dry it out to much it was nice and moist
post #9 of 17
Looks excellent and thanks for the info.....PDT_Armataz_01_34.gif
post #10 of 17
Good looking jerky.I really enjoy deer jerky.The way my father inlaw hunts I have like an endless supply of deer meat.I will be making some real soon here myself.
post #11 of 17
Did you just take chunks of venison and slice prior to smoking?
post #12 of 17
Hows about a tutorial blow by blow decription of the process you used.
I really want to try this!!!! PDT_Armataz_01_34.gifPDT_Armataz_01_12.gif
post #13 of 17
Thread Starter 
I dont have any pics of the cutting process i took the bigger pieces and cut into strips about 1/4 to 1/2 inches thick then i mixed up the cure and jerky seasoning from hi mtn and sprinkled the seasoning and cure on both sides of the meat placed into a zip lock bag and put into the fridge for 24 hours mixing the meat up once in a while so it can cure evenly then i smoked at 225 until jerky was as dry as i liked it
post #14 of 17
In other threads here they were saying that no hotter than 150 for jerky and longer drying times, I have a batch in right now (New Cook Shack smoker) that I startd at 185 but then turend it down after reading those other posts. I have done jerky in my big chief before and i am not sure what temp it was but I do remember tasting kind of a burnt taste so I decided to go lower and take my time.
post #15 of 17

Did you leave the silver skin on the meat ? I have been looking for this answer and no one ever mentions it, The reason I am asking you is because the Silver skin looks like it is still on in the picture you shared.

post #16 of 17


Edited by Mauser - 4/12/16 at 7:59pm
post #17 of 17
I've had some great success smoking at 175 for 4-5 hours, depending on how dry you want your jerky. I cut mine at an 1/8 to a 1/4 inch thick. Also, my friend taught me to use paper clips to hang the jerky, kind of as a meat hook. Happy smoking!
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