Heat wave in Michigan!

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Well what we consider a heat wave this time of year, 38° is warm after the -20 we were having.

So time to make some venison jerky and some cheese.

Here it is in the smoker after marinating all night

Soy, Worcestershire, an orange teriyaki, garlic powder, onion powder and brown sugar.

Also put on 3 block of mozzarella and 2 block of cream cheese

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AMZNPS working away!

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More pics Later.

 

[leah elisheva]

Hey we're having a heat wave too! And your fixings sound wonderful! Happy weekend! Cheers! - Leah

 

[handymanstan]

The venison jerky sounds and looks great.  How far from Lansing are you??  Smoked Mozzarella is the best on pizza. 

Half the snow has melted here so far and it's still raining.

Stan

 

[link]

I am about 1 1/2 hours from Lansing. The Jerky is coming out pretty good. I cold smoked them both for 2 1/2 hours and then into the dehydrator with the jerky.

I have a friend coming by for dinner tonight so I ran out and grabbed some county ribs and coated them with Jeff's Rub and then into the cold smoke for about 2 hours. I will them grill them later when I make dinner.

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[handymanstan]

You have a lucky friend there Link,  I have not had venison jerky in about 12 years.  How dry are you going to take it?  The ribs sound good too.

Stan

 

[link]

I do not like it to be like leather so when I bend it and it Cracks a lot it is done.Still a bit chewy.

Here is the finished jerky 

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[handymanstan]

I agree on the leather part.  Looks real good nice job.

Stan

 

[kingfishcam]

Looks great! I am going to try and get my venison ground jerky done next weekend or two. Have about 50 pounds to do.

 

[jerky nut]

Looking good. That's the way I like mine. My teeth can't handle the hard jerky anymore.

 

[humdinger]

Hey Link,
How did the country ribs turn out?

 

[link]

The Ribs came out great. That was the first time i did them that way (cold smoke first then grilled later). They had great flavor and the were grilled perfectly.