My first attempt Venison Jerky

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

kevinwi

Meat Mopper
Original poster
SMF Premier Member
Jun 8, 2014
181
251
Stevens Point, WI
I've made oven beef jerky before, but this is the first jerky made using my Lang warmer box.
Overall I thought it came out okay. I've had better, but not bad for a first try.
6.2 lbs sliced venison 1/4" straps.
2 Cups soy sauce
1 1/2 c brown sugar
6 Tbsp worchteshire sauce
3tbsp black pepper
3tsp garlic powder
3tsp onion powder
3tsp red pepper flakes

Marinated in vacuum sealed bag for 18 hours.
Put it on 4 racks in warmer box at 170 F for 2 1/2 hours at 160F
Pulled it and let it cool... weighed a 3lbs 2oz
Wasn't quite jerky enough, so I put in oven at 170F for another 1.5hrs.
Weighed again at 2lb 15oz
Had a better jerk to it. Soy sauce flavor was a but overpowering, but edible.
1000002432.jpg

1000002433.jpg

1000002434.jpg

1000002444.jpg


Also cooked up some chicken as long as pit was fired up....lol.

1000002439.jpg
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky