Archery deer season starts on September 15 so I was organizing the deep freeze and found a shrink-wrapped package of venison roast jerky that I had made this past January. Score! This batch was made on my Open Country forced-air dehydrator...flavor was Cracked Black Pepper and Garlic plus cure. (Owen's BBQ http://www.owensbbq.com/jerky-seasoning.html).
I placed this batch on my chicken/turkey-smoker-device because it had holes in the bottom to allow for smoke/air flow. I popped it in my MES40 with a little hickory in my AMNPS to cold smoke last January's jerky. It was 70F outside when I did this - but for this short smoke - I think 90F would be OK too. I cold smoked it for 45 minute because it passed the taste test with flying colors and, the last time I did this "lazy method" for 90 minutes it seemed to be a bit over-smoked IHMO.
Here are the pictures:
Had a visitor while I was doing this...I named him A-Rod :-)
With no heat turned on in my MES40, the smoke oozes out
Finished product:
It looks pretty much the same as when it went in the (cold) smoker, but it smells awesome and tastes great. It should mellow nicely in the sealed plastic bag as well.
I placed this batch on my chicken/turkey-smoker-device because it had holes in the bottom to allow for smoke/air flow. I popped it in my MES40 with a little hickory in my AMNPS to cold smoke last January's jerky. It was 70F outside when I did this - but for this short smoke - I think 90F would be OK too. I cold smoked it for 45 minute because it passed the taste test with flying colors and, the last time I did this "lazy method" for 90 minutes it seemed to be a bit over-smoked IHMO.
Here are the pictures:
Had a visitor while I was doing this...I named him A-Rod :-)
With no heat turned on in my MES40, the smoke oozes out
Finished product:
It looks pretty much the same as when it went in the (cold) smoker, but it smells awesome and tastes great. It should mellow nicely in the sealed plastic bag as well.
