Tried a new recipe using whole muscle moose meat.
This is hands down the best batch of jerky I have ever made.
I started with 7.5 lbs of beautiful moose (steaks and roasts I brought back from my trip in the summer)
This trimmed out to 6.5lbs
Cut by hand as I don't have a slicer, the thin pieces are usually finished in 4-5 hours.
I smoked in hickory and maple 50/50 for 4 hours, holding 140-145f
I rotate my racks every hour to get an even drying and at 4 hours I check for doneness and remove any pieces that are to my liking. Of course this is also when I do a taste test to check wheather there is enough Smokey goodness.
Here is the smoker with meat in at 7am
I use electric heat for jerky as it is easier to maintain the lower temps.
Here is the first product to come off at 12pm
Recipe to come, my son is bugging me for lunch :-)
This is hands down the best batch of jerky I have ever made.
I started with 7.5 lbs of beautiful moose (steaks and roasts I brought back from my trip in the summer)
This trimmed out to 6.5lbs
Cut by hand as I don't have a slicer, the thin pieces are usually finished in 4-5 hours.
I smoked in hickory and maple 50/50 for 4 hours, holding 140-145f
I rotate my racks every hour to get an even drying and at 4 hours I check for doneness and remove any pieces that are to my liking. Of course this is also when I do a taste test to check wheather there is enough Smokey goodness.
Here is the smoker with meat in at 7am
I use electric heat for jerky as it is easier to maintain the lower temps.
Here is the first product to come off at 12pm
Recipe to come, my son is bugging me for lunch :-)
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