7.5 lbs Venison jerky

Discussion in 'Making Jerky' started by twotrackerbryan, Oct 26, 2013.

  1. Marinated for 2 days and just put in the smoker (cut at 3/8 to 1/2 thick).  I made a 7.5 lb batch yesterday but I had my temperature a little too high to start with.  It turned out ok but I will call it "learning the new smoker".

    I cheated on this batch because I wanted to use up an original Hi Mountain season pack I had from before.

    Starting off at 150 for two hours


     
  2. Looking forward to seeing the finished jerky. I cut mine to 1/4" or a little thinner. I'm hoping to get a deer soon.

    Happy smoken.

    David
     
  3. I have duck in my smoker as I type this. It's been going about an hour at 150* without smoke. I plan to add light smoke in 30 minutes.

    What is the total time you had your venison in the smoker and did you keep the temp at 150 for the duration?

    I look forward to seeing your final product.
     
  4. I finished out at 200 until done and rotated the racks to keep everything even as possible. Total time was about nine hours with the last two hours at 200.
     
    Last edited: Oct 27, 2013
    bjustice22 likes this.
  5. One mistake I made in the beginning is I forgot to open the vent all the way up to dry it out quicker. It would been done sooner if I had. All in all it was one of my better batches.
     
    Last edited: Oct 27, 2013

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