Venison Jerky

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Master of the Pit
Original poster
Apr 17, 2006
Garden City, MO
I won some High Mountain Jerky Cure & Seasoning at the gathering last weekend so I figured I better post some pics of the first batch. I thawed out a couple small deer roasts to cut up and ended up with a little over 3 ½ lbs. of meat trimmed and sliced. Seasoned it up and put in a Pyrex baking dish for about a day and a half in the fridge:

Then loaded it up on the BDS racks this morning and had it all on and smoking by 11 am:

This is about 1 ½ hrs. into the smoke and I took them out to flip the jerky strips over:

Here is the jerky that survived the day:

Not too much made it.
Me and the wife were cleaning sheds and hauled a couple loads to the dump and worked outside all day. All we had was jerky and water so it took a big hit. Oh well, just have to make more.
Good guessing Bubba. The temp was 175°-190° everytime I looked and due to size variances in the pieces I pulled it off in three batches. Little test bites at about 2 ½ hours, first real group at 3 hrs. or just over, and the last group of big pieces just shy of 4 hours.

I cut my jerky with a High Mountain jerky board so it is pretty thick. I use my thinnest side which I think is a 1/4". I used hickory for my smoke wood with a mini basket of RO Lump for fuel.
Super deal Chad... how did it taste though? I wasn't sure of how that would taste when I looked at it.
I like the flavor fine PC. It's a touch salty, but I added a little Tony C's to the mix so it's probably my fault. I find most every High Mountain product I have tried to be pretty good to excellent.
Yes, easily at that. It was upper 80's here yesterday and the smoker was sitting right in the sun in the middle of the day. That was the first time I had used the mini c-coal ring and I think I could get it 10°-15° lower temp. with a little practice.

As a side note, talking with one of the members at the gathering about the BDS and cold smoking came up. I am going to buy a cheap ($10 or so) hot plate and try and use it to cold smoke cheese. I can set the plate in the bottom of the drum and run the cord out one of the air intake holes to plug it in. From there you know the rest. In fact, I think I need to go to town before long today.
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