Veni Jerky

[jmusser]

Have been making for years and always used a premix. This is my first go at my own recipe. Small batch to try to dial in. Started at 120-140-160-170 to finish. I am sure am loving my Auber PID for things like this. I finally figured out how to do the different steps to automatically move to different temps. With a blu tooth temp probe I can sit on the couch and make sure temps are good. Bradley feeding applewood pucks. Felt lazy doing this today and loved it!

1.5# Venison Backstrap. Cure, Kosher Salt, Course Black Pepper, Worchestshire Sauce, Garlic, White and Light Brown Sugar. Went thick on slices trying to get a more tender bite. Very happy with taste and texture. Sweet with a little pepper bite.

 

[dirtsailor2003]

Looks tasty!

 

[39Buick]

good looking jerky!

 

[sandyut]

thank looks KILLER! I love jerky.

Good work!

 

[jmusser]

Next round... dropped the white sugar and did some honey. Otherwise same process.

 

[Winterrider]

Nice looking jerky. . .

 

[pushok2018]

Have been making for years and always used a premix. This is my first go at my own recipe.

This is what I consider a beauty of my hobby. Experimenting (with), adjusting, trying to improve my recipes.....

I am sure am loving my Auber PID for things like this.

I LOVE my Auber PID - very easy to use, very reliable and very convenient.....
Awesome looking jerky! LIKE!