Venison Jerky

[Wise Old Owl]

CLICK So I am following the recipe posted on a site, I used a tender quick, Sea Salt and Brown Sugar - for 24 hours Rinsed the meat, Soaked it in BBQ sauce and Chalula Hot Sauce, Headed for the smoker after a two hour dry.

OK guess what its delicious, but chewy like bubble gum. Any Ideas would be appreciated.

 

[Wise Old Owl]

I think I fixed it - I brought the smoker to 225° then after it got to 200° I turned it down and the Apple wood smoke was thick. Ran for one hour and the meat hit 150° and softened up. Now I will run for a few hours at 130° to dry it out. Chew disappears after 30 seconds. Odd rescue.

I think my mistake was forgetting to dry age prior or wet age after the defrost. And yes I panicked!

Well Welcome a new member from Valley Forge PA.

 

[SonnyE]

Like bubble gum?
I like my jerky dry and hard. So I tend to dry mine till it breaks when bent.

 

[Wise Old Owl]

Thanks for reply, I am always looking for a soft chew that lasts about a minute. The first test pieces were so bad you could not swallow after 5+ minutes. So I brought it up to cooking temp to soften it.