Venison in the 44!

[hillbilly jim]

I put a coupla' pounds of sliced venison tenderloin in the smoker this morning. Got the fire and exhaust flue working together and my wireless Thermpro shows the temp at the meat rack hovering right at 200*. Life is good in Floyd County!

Fellas, I can't tell y'all how much I enjoy this group. I have learned an incredible amount here and the education department is helping me to advance even farther.

 

[crazymoon]

HJ, Show us a pic of your finished jerky!

 

[hillbilly jim]

Complete failure. The venison loin was already cut into thumb size & thickness pieces. Didn't work. No matter, I'll try again. I bought some presliced beef (1/8th inch?) at the supermarket and will try that.

 

[Bearcarver]

Hey Jim!
Did you know you strike quite a resemblance to "Briscoe Darling".

Don't know if this will help, but here's the best Jerky I ever made:
Pork Loin Jerky

Bear

 

[biteme7951]

Give Bears Venison backstrap dried beef a try. I far prefer this to venison jerky.

https://www.smokingmeatforums.com/threads/venison-backstrap-dried-beef.166047/

barry.

 

[SonnyE]

I can 2nd the pork loin jerky.
The meat is relatively inexpensive, and it makes great jerky.

I'm sittin here enjoying some Maple pork loin jerky as we speak.
(Though, I prefer spicier jerky...)

(And my little furry Buddy is barking at me for his share...)

 

[hillbilly jim]

Hey Jim!
Did you know you strike quite a resemblance to "Briscoe Darling".

Bear

AN IMPOSTOR! I'm gonna report him to admin!

 

[tallbm]

Live and learn I guess. I would probably brine my venison tenderloin or marinade it. I plan to do so with my venison backstrap, I have some to cook up from an Axis doe I shot last year.

I did this with the venison top and bottom round roasts and would do it with the backstrap and possibly the tenderloins as well.

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• Dec 9, 2017

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• tallbm
• Dec 9, 2017

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[hillbilly jim]

Success! I'm learnin'.