Venison Jerky Today

Discussion in 'Making Jerky' started by twinfallsid, Nov 25, 2009.

  1. My buddy gave me a lot of venison and asked for jerky. So today I'm using the ol' Apex Apparatus to make deer jerky.
    See: http://www.smokingmeatforums.com/for...537#post368537

    I sliced and then marinated the meat for about 30 hours. I like putting the plastic bag of jerky mix in an ice chest, with a couple bags of ice. I also take the bag out every 6 hours and gently push the meat & jerky juice around with my knuckles. You don't want your fingernails to rip the bag.

    I didn't get photos of that part, but here are some loading up the smoker.

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    Here is the stack of rack of pre-jerky. I use both nylon screens and metal racks. Spray with Pam before loading up.


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    Close-up of the screens of pre-jerky.





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    All racks & screens loaded.


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    Smoke chip box getting started.


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    Electric chip box with lid.


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    Getting close to jerky temperature.


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    This is a good temp to begin smoking jerky. As the meat dries, the smoker's temperature will increase, so its a good idea to start low and finish the run at no more than 153F.

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    Here is the finished product, venison jerky.

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  2. smokeguy

    smokeguy Smoking Fanatic OTBS Member SMF Premier Member

    That's some good looking jerky! Just finish sealing that box and while you're doing that I'll PM you with my address. [​IMG]

    [​IMG]for already having the box loaded and waiting to mail to me!
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    No No No My address goes there. Man that stuff look sooooo good.
     

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