Big batch of venison jerky

Discussion in 'Making Jerky' started by westby, Nov 22, 2014.

  1. westby

    westby Smoking Fanatic

    Did a monster batch of jerkey today. Prepped it Thursday night. Started with 27.8 lbs and after slicing and trimming it all up, ended up with 26.7 lbs curing in Hi Mountain original with a little extra pepper and garlic.

    Fired up the smoker this morning, put in the 26.7 lbs, plus another 8 lbs my buddy brought over and six hours later, ended up with 16 lbs. Smoker never got over 180 and ran 165 - 170 most of the day.

    crazymoon likes this.
  2. Looks awesome west, would go great with a few cold ones im sure. [​IMG]  
  3. I like the Hi Mountain product, too. My favorite is the Sweet & Spicy, but I'll marinate my venison in some brown sugar/soy sauce/garlic/crushed red pepper mixture for at least 24 hours before using the cure.
  4. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Nice lookin jerky. I too like Hi Mountain products, been using their product off & on for 20+ yrs.... Good stuff. They are just over the Teton mountain range from me !
  5. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    That's a lot of jerky ! hopefully it doesn't get eaten too quickly ,nice smoke .
  6. roller

    roller Smoking Guru SMF Premier Member

    Nice job !!!
  7. westby

    westby Smoking Fanatic

    Thanks guys. I used hickory and apple. The smoker is an old computer server cabinet that we repurposed. Works great for jerky.
  8. Nice looking smoker. The jerky looks very tasty.

    Happy smoken.


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