Making Venison Jerky in Bradley Smoker

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ernurse28

Fire Starter
Original poster
May 10, 2013
43
10
Michigan
So last weekend I made a 3lb batch of venison jerky seasoned with Hi-Mountain cracked pepper blend. I vacuum sealed the meat and marinated for about 2 1/2 days.
 

About 11/2 hours drying time at 110deg. Then bump temp to 120-130 for 3 hours with smoke. I used the hickory pucks for the Bradley. Then temp to 150 for an hour then no higher that 170. About 9 hours total cook time.
 
Mike- thanks it has great flavor! It didn't last long with the people at work! If agree with the 9 hours. But the jerky wasnt brittle and it passed the bend test. I was following another recipe for a SMF member followed about the same time line. I do find with venison it tends to dry a bit more after taking it out. Do you have any good jerky recipes? Thanks for the feedback!
 
@ Evan Stilley- I smoked for approx 2 hours and I get 20min/puck. So 6 pucks for the smoke time.
 
Dan I'm looking forward to seeing your final results! I love making jerky! I'm due for making some more soon. Happy smoking!
 
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