Discussion in 'Making Jerky' started by magnum3672, Jun 4, 2011.

  1. Starting a Jerky project this weekend (going camping next weekend).  Pics to follow.

    I've sliced the meat (actually worked really well this time, and cut it to about 1/4-1/3 of an inch for each piece.  I'm using a packet (ew I know) for the marinade that my Pops picked up.  It's "Wildlife Seasonings Venison Teriyaki Jerky Mix".  Smells really good and from a quick taste it's pretty much my standard jerky marinade (I love teriyaki/soy jerky).

    I'll be smokin it (I know, not "true" jerky but its what I have) tomorrow on my Masterforge electric at around 180.

  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Venison jerky is the bomb!  Enjoy the smoke and the jerky!  and don't forget the pix!
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Like he said, don't forget the Q-view!
  4. I certainly won't.  It's hard just sitting here waiting for the stuff to marinade. I should have marinaded yesterday so I could enjoy it today.  Oh well hindsight is 20/20.
  5. Today is the day! High of 80, low humidity, sunshine blinding me at every opening of my door.  It's going to be made even more perfect by my frustrated attempt at trying to fit all my jerky in my smoker.  LETS GET READY TO RUMBLE!

    haha, pics coming as soon as I am prepared!


    Just showin off my fancy thermometer holder


    This is my rig, its a Master Forge Electric model.  Works really well for my usage.


    My fancy Jerky Holder.  I use the potatoes as spacers for the smoke, it works well and I can maximized my jerky making.


    Showing off my smoke, It always smells acrid to me but everything tastes good, I also get a fair amount of creosote.


    Mid-smoke, It's all crammed in there but there's definitely a good smoke flavor on the jerky (not a lot of teriyaki but I'll get on that)


    Finished product.  I can't believe how little I got in the end.  Also my marinade didn't seem to take even though the meat was in there for a day.

    OH WELL, its purdy good.  Is there any way I could add a glaze or something to make it more flavorful?
  7. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Nice jerky Magnum. Way better than store bought.
  8. dougmays

    dougmays Limited Mod Group Lead

    you could also try hanging the jerky from the grates using toothpicks to maximize jerky holding.

    looks great!
  9. Didn't think of that, I feel like my temps would be off slightly but this isn't an exact science for me so whatevs
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Good looking jerky!   [​IMG]
  11. Looks good to me. What temp did you do it at? And how long? You said 180 but did it smoke at 180? Your thermo said 160. Why do you think it's not "real" jerky? Seems real to me.
  12. I was attempting 180 because I had read somewhere on the site that that was the safest, but I couldn't get the smoker up to that.  It took all said and done about 5 hours and it ended up a bit too dry and I think I cooked out all the marinade.  I also rinsed the jerky because last time I didn't and it was WAAAAY too strong and this time it was too weak.  Happy medium must be found!
  13. If your not using any cure you need to cook it. Use some TQ and then you just need to dry it in the smoker.

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