My buddy gave me a lot of venison and asked for jerky. So today I'm using the ol' Apex Apparatus to make deer jerky.
See: http://www.smokingmeatforums.com/for...537#post368537
I sliced and then marinated the meat for about 30 hours. I like putting the plastic bag of jerky mix in an ice chest, with a couple bags of ice. I also take the bag out every 6 hours and gently push the meat & jerky juice around with my knuckles. You don't want your fingernails to rip the bag.
I didn't get photos of that part, but here are some loading up the smoker.
Here is the stack of rack of pre-jerky. I use both nylon screens and metal racks. Spray with Pam before loading up.
Close-up of the screens of pre-jerky.
All racks & screens loaded.
Smoke chip box getting started.
Electric chip box with lid.
Getting close to jerky temperature.
This is a good temp to begin smoking jerky. As the meat dries, the smoker's temperature will increase, so its a good idea to start low and finish the run at no more than 153F.
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Here is the finished product, venison jerky.
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.
See: http://www.smokingmeatforums.com/for...537#post368537
I sliced and then marinated the meat for about 30 hours. I like putting the plastic bag of jerky mix in an ice chest, with a couple bags of ice. I also take the bag out every 6 hours and gently push the meat & jerky juice around with my knuckles. You don't want your fingernails to rip the bag.
I didn't get photos of that part, but here are some loading up the smoker.
Here is the stack of rack of pre-jerky. I use both nylon screens and metal racks. Spray with Pam before loading up.
Close-up of the screens of pre-jerky.
All racks & screens loaded.
Smoke chip box getting started.
Electric chip box with lid.
Getting close to jerky temperature.
This is a good temp to begin smoking jerky. As the meat dries, the smoker's temperature will increase, so its a good idea to start low and finish the run at no more than 153F.
.
Here is the finished product, venison jerky.
.
.
