First venison jerky of the season

[jokensmoken]

The first load of venison jerky of the season is smoking...
I sliced it a little thinner this year to try to cut down my time a bit...
I'm usually slice a bit thicker than a 1/4 inch ...this year I sliced a little on the thinner side of a 1/4 inch.
Two hours of apple/cherry smoke at 125°F (ish) that's going now...
Then I'll bump the temp to 165°F (ish)
until it hits 152°F for pasteurization and has my desired degree of doneness...
I judge by the bend and of course a taste test...
By slicing a little thinner, I'm hoping to get my start to finish time down to 5-6 hours...
We'll see...
I'll post more pics when done.

 

[gmc2003]

Looks good from over here.

Chris

 

[disco]

Man! Looking good. Venison makes the best jerky!

 

[6GRILLZNTN]

Man! Looking good. Venison makes the best jerky!

So True!

 

[jokensmoken]

Man! Looking good. Venison makes the best jerky!

Yes sir...I do a lot of jerky...
Beef, fish, pork loin, even turkey...
With the exception of some elk I had the privilege to smoke for a buddy a couple years back, venison is my absolute favorite.

 

[jokensmoken]

View attachment 381267
The first load of venison jerky of the season is smoking...
I sliced it a little thinner this year to try to cut down my time a bit...
I'm usually slice a bit thicker than a 1/4 inch ...this year I sliced a little on the thinner side of a 1/4 inch.
Two hours of apple/cherry smoke at 125°F (ish) that's going now...
Then I'll bump the temp to 165°F (ish)
until it hits 152°F for pasteurization and has my desired degree of doneness...
I judge by the bend and of course a taste test...
By slicing a little thinner, I'm hoping to get my start to finish time down to 5-6 hours...
We'll see...
I'll post more pics when done.

3:40 update...mission accomplished...
Cutting thinner slices enabled me to go from start to finish in right about 6 hours...perfect for a Saturday or Sunday smoke.
Just killed the heat and I'll let it hang to cool for about an hour...
I'll post a couple pics when i unload.

 

[jokensmoken]

3:40 update...mission accomplished...
Cutting thinner slices enabled me to go from start to finish in right about 6 hours...perfect for a Saturday or Sunday smoke.
Just killed the heat and I'll let it hang to cool for about an hour...
I'll post a couple pics when i unload.

Well, phoohy...I got interrupted in the middle of unloading and packaging my jerky and didnt get a single pic of the finished product...
You'll just have to trust my word that it came out fantastic.