MULE'S VENISON JERKY W/QVIEW AND RECIPE

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themule69

Epic Pitmaster
Original poster
Well it is time to make some Bambi jerky. I had the hind leg in the freezer from last hunting season.

So i pulled it out thinking sausage??? or jerky???   well i decided jerky. However i could still change

my mind. Here is what i have done so far. I boned the leg. Placed in freezer to firm it up. Sliced

about 3/16" thick. Give or take. If it was thick. I would flatten it with the palm of my hand. Then i made

up a batch of brine. Brought water to boil. Added all ingredients and simmered 15 min. the allowed to

cool. Then in the project fridge.

Ingredients

1 boned deer leg                       =  4269 g     or  9.4 pound

1/2 gallon water                

Cure #1                                         =       15g

Kosher salt                                    =       61g

Dark Brown sugar                         =      43g

Onion powder                               =        11g

Ground dried Tabasco peppers    =          3g

Black pepper                                 =          3g

Worcestershire Sauce                   =      1 1/4 cup

Soy sauce                                     =         3/4 cup

Honey (from my bees)                  =         1/4 cup

Garlic                                            =            8 cloves

1 Deer leg


2


1 boned and sliced.



More to come.

Happy smoken.

David

I am open to ideas
 
Nice Start, Mule!!!!

Be Back-----

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Bear
 
Looks great! Once again I didn't draw a tag for anything so it will be general hunts for us. Been so long I've forgot what wild game tastes like!!'
 
OK after 25 hour soak. It is time to start drying. I decided last night. That i would use my American Harvester dehydrator. So i added some liquid smoke to the brine. I was thinking about using my MES40. But didn't think i would have enough room on the racks.

I called MES last night and ask them to Over night  me a MES 120
BSmeter.gif
 . They don't make a MES 120. That was thrown in for the people who ask. SHOULD I GET A BIGGER SMOKER!

OK back on subject for a while. I am using 12 trays with the dehydrator. Which is what they say is max. I do have 2 more trays. That i have used in the past. With no problems.

Now for the QVIEW

1 Here it is Just placed on the trays. I could have got a couple more pieces on this tray. The other trays are stuffed.


2 Here is the 12 trays stacked.


Now the clock is ticking.

My normal batch is about 10 pounds. I haven't figured the square inches of this on my MES 40.

How large of a batch has anyone done in a MES 40 or 30? I need to make some shelf slides and then get some more shelf's and Q mats

Happy smoken.

More to come.

David
 
I have some deer steaks around 1/4 thick. Would they work to make jerky?
 
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