Well here is my first try at some venison jerky...
Started with a shoulder roast and after all the trimming I only ended up with about 1 1/2 lbs of meat.
Here is the recipe I am basing this on...
Ingredients
½ cup Worcestershire
½ cup teriyaki
1 cup coke
½ cup brown sugar
1 tbsp pepper jerky seasoning (from Hi Mountain jerky season/cure kit)
4 tsp jerky cure (from Hi Mountain jerky season/cure kit)
1 tsp franks hot pepper sauce
2 lbs Venison
Directions
Slice venison in ¼ strips, clean all fat and connective tissue.
Mix Worcestershire, teriyaki, coke, sugar, seasoning & cure thoroughly, place meat in a gallon Ziploc bag and pour mixed ingredients over meat. Squeeze all of the air out of the Ziploc bag. Marinate in refrigerator 12 to 24 hrs. Squish around the bag a couple of times to make sure meat marinates evenly.
Skewer meat and drip dry for ½ hour, hang from the top rack in the MES30.
In the smoker (no smoke), damper open, chip loader and tray out, at 110*-120* to dry some, about 90 minutes.
Bump temp to 130*-140*(damper remains open for the duration), add hickory and apple for about 3.5 hrs. Bump temp to 150*-160* for a couple more hrs, then to 170* to finish.
Here is the meat fresh out of the marinade,
Skewered up and drip drying,
In the smoker ready to go!
Meat in the smoker drying I will update as I go. Hopefully I get something edible!
Wish me luck,
Chris
Started with a shoulder roast and after all the trimming I only ended up with about 1 1/2 lbs of meat.
Here is the recipe I am basing this on...
Ingredients
½ cup Worcestershire
½ cup teriyaki
1 cup coke
½ cup brown sugar
1 tbsp pepper jerky seasoning (from Hi Mountain jerky season/cure kit)
4 tsp jerky cure (from Hi Mountain jerky season/cure kit)
1 tsp franks hot pepper sauce
2 lbs Venison
Directions
Slice venison in ¼ strips, clean all fat and connective tissue.
Mix Worcestershire, teriyaki, coke, sugar, seasoning & cure thoroughly, place meat in a gallon Ziploc bag and pour mixed ingredients over meat. Squeeze all of the air out of the Ziploc bag. Marinate in refrigerator 12 to 24 hrs. Squish around the bag a couple of times to make sure meat marinates evenly.
Skewer meat and drip dry for ½ hour, hang from the top rack in the MES30.
In the smoker (no smoke), damper open, chip loader and tray out, at 110*-120* to dry some, about 90 minutes.
Bump temp to 130*-140*(damper remains open for the duration), add hickory and apple for about 3.5 hrs. Bump temp to 150*-160* for a couple more hrs, then to 170* to finish.
Here is the meat fresh out of the marinade,
Skewered up and drip drying,
In the smoker ready to go!
Meat in the smoker drying I will update as I go. Hopefully I get something edible!
Wish me luck,
Chris
