Venison Jerky

Discussion in 'Wild Game' started by badman, Oct 5, 2008.

  1. Just messing around this weekend. trying to get ready to start spending a lot of time at the deer lease with my buds. Put together a little batch of venison jerky.

    6 pounds venison; (up to 8)
    1 tablespoon garlic powder
    2 tablespoons liquid smoke
    1 quart soy sauce; (up to 2)
    1 tablespoon onion powder
    2 tablespoons pepper
    1 teaspoon Tabasco; (up to 2)
    1 tablespoon MSG

    Very simple recipe mix ingredients together in a zip lock 10 to 12 hrs. place on smoker at 210 deg till its the texture you like left these on for five hrs. Still a little chewy not dry and hard. I did not add liquid smoke. Good stuff...
     
  2. richtee

    richtee Smoking Guru OTBS Member

    Pardon me? ;{)

    You should have deleted the L.S., used a cure, and trusted your smoker. But then again, it still was good I'm sure. You WERE however flirting with the "danger zone" there.

    Personal pref I ALWAYS cure my jerky. And ANY sausage to be smoked or dried.
     
  3. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    I always add some salt to my jerky. Guess that counts as a cure. Of course I dry mine in a Gardenmaster dehydrator. Oh, did I mention that I use ground elk or deer?[​IMG]
     
  4. richtee

    richtee Smoking Guru OTBS Member

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