Jerky shakedown

Discussion in 'Making Jerky' started by michiganmatt, Sep 1, 2014.

  1. Ran some chicken and ribs thru my homemade smoker last weekend, this time it's venison jerky.
    Hi Mtn seasonings mandarin teriyaki and some Hickory, 2lbs each.
    Will post results.
    Hickory chunks
    Auber set at 200F
    Jerky is hanging.
  2. Took about 4hrs or so, texture is good, has a definite smoke ring when broken in half.

    The hickory flavor is what I expected using hickory chunks , but the teriyaki is faint , you almost need to know what was used to figure it out.
    But , a success for a trial run.
    Happy Labor Day to everyone.
  3. Looks delish.  My thought is that the hickory overpowered the Teriyaki.  When I do anything with Teriyaki (like the wings I posted a few days ago) I use a mild wood like Apple or Cherry.....or a mix.  That seemed to enhance the sweetness of the teriyaki flavors I was looking for. 

    Nice trial run!!

  4. I have some cherry , will have to get some apple for next batch.
  5. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Looks great ,venison jerky and a cold beer, life is good !
  6. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    [​IMG]   and your Jerky looks great 

    a full smoker is a happy smoker 

  7. That jerky sounds (and looks) great !

    This is exactly yhe info I am after.

    I'm an Aussie, in Vietnam, hard to find the equipment (probably will make it myself)...but also hard to find ingredients.

    What I'd like to do is make Jerky, but with a smoked/cooked flavour.......  I intend to supply the bars here so will need to do in quantity (small to start).

    I only joined this site a couple of days ago and already getting ideas!   Great work, Thanks !   



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