Venison jerky

[Winterrider]

I was just about out of jerky so with the cold weather limiting activities it was time.
A chunk of Top Round and Bottom Round equaling just about 4#

Love the "bloody mary" mix so going this route again.
Sliced, mixed up and in fridge overnight.

.
Racked while MES is warming.

In smoker at 7:00Am . 1 hour at 200° , then turned down to 160° and let the smoke roll. Tray 2/3 full of oak/hickory/cherry . Pulled smaller pieces at 4hrs, larger were about 5.5 hrs.
Turned out pretty good.

 

[JLeonard]

MMMMM......Sounds tasty.
Jim

 

[Brokenhandle]

Looks good! Bet it disappears pretty quick!

Ryan

 

[uncle eddie]

Nice...I was curious how thick you sliced it. Zoomed in on the pic and guessing about 1/8th inch.

 

[smokerjim]

Looks good

 

[Winterrider]

MMMMM......Sounds tasty.
Jim

Thanks, I sure like the flavor but a little warm for the wife. Appreciate the like.

Looks good! Bet it disappears pretty quick!

Ryan

It sure doesn't. Couple ice fishing outings and it's a gonner. Thanks Ryan.

Nice...I was curious how thick you sliced it. Zoomed in on the pic and guessing about 1/8th inch.

Your about right Eddie, 1/8 - 3/16" . any thicker and takes to long to finish. Thanks for the like.

 

[Winterrider]

Looks good

Thanks Jim, appreciate that.