I have ruined many a piece of jerky to perfect my method so bear with me if this post is a little lengthy.
Start off with super clean whole venison roasts. These are mostly from the hams. This is about 8 1/2 pounds.
Partially freeze and slice.
My marinade is based on Kutas recipe with Worcestershire, soy, Crystal hot sauce, salt, black pepper, onion powder, garlic powder, paprika and some cardamon. I use pink cure instead of tenderquick, as tenderquick makes it too salty IMO.
I only marinated this batch for 24 hours but 2 or 3 days is not out of the question. I used a vac pac bag as I was out of ziplocks.
Out of the marinade to drain.
At this point I taste the meat and see if anything needs correcting. I can still put in dry ingredients and mix into the meat if I want. These tasted great, so I just wanted some cracked black pepper on the outside. Sprinkle on the pepper and squeeze the meat as you mix it so it not only releases some liquid, but embeds the pepper into the meat so it won't fall off during the drying process.
Now the only way to get 9# of jerky on my offset smoker, is to hang the pieces. I got 16" cheapo replacement grates at Academy which fit into my warmer cabinet perfectly. I hang the pieces on toothpicks 3 to a toothpick and try to make sure their not touching each other.
Next into the smoker. I put a propane burner into my offset making it into a gasser!! This will allow a nice low temp of about 140 without much maintenance.
About half way there!!
After 4 1/2 hours I decided they were dry enough. Took them off and de-toothpicked them.
At this point they are delicious but not complete yet. Some parts are dry and some a little too moist. Put them in an open ziplock or loosely cover and let them sit for a couple of days to redistribute and even out the moisture.
You can see here the next morning the moisture coming out of the one piece. They are so tender and good and its great to see the whole family enjoy the fruits of a good deer season!! Final dry weight 3lbs 10oz.
Thanks for checking out my jerky technique!!
Start off with super clean whole venison roasts. These are mostly from the hams. This is about 8 1/2 pounds.
Partially freeze and slice.
My marinade is based on Kutas recipe with Worcestershire, soy, Crystal hot sauce, salt, black pepper, onion powder, garlic powder, paprika and some cardamon. I use pink cure instead of tenderquick, as tenderquick makes it too salty IMO.
I only marinated this batch for 24 hours but 2 or 3 days is not out of the question. I used a vac pac bag as I was out of ziplocks.
Out of the marinade to drain.
At this point I taste the meat and see if anything needs correcting. I can still put in dry ingredients and mix into the meat if I want. These tasted great, so I just wanted some cracked black pepper on the outside. Sprinkle on the pepper and squeeze the meat as you mix it so it not only releases some liquid, but embeds the pepper into the meat so it won't fall off during the drying process.
Now the only way to get 9# of jerky on my offset smoker, is to hang the pieces. I got 16" cheapo replacement grates at Academy which fit into my warmer cabinet perfectly. I hang the pieces on toothpicks 3 to a toothpick and try to make sure their not touching each other.
Next into the smoker. I put a propane burner into my offset making it into a gasser!! This will allow a nice low temp of about 140 without much maintenance.
About half way there!!
After 4 1/2 hours I decided they were dry enough. Took them off and de-toothpicked them.
At this point they are delicious but not complete yet. Some parts are dry and some a little too moist. Put them in an open ziplock or loosely cover and let them sit for a couple of days to redistribute and even out the moisture.
You can see here the next morning the moisture coming out of the one piece. They are so tender and good and its great to see the whole family enjoy the fruits of a good deer season!! Final dry weight 3lbs 10oz.
Thanks for checking out my jerky technique!!
