Venison Backstrap Jerky

Discussion in 'Making Jerky' started by mossymo, Jan 3, 2016.

  1. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Sliced up 6 1/2 pounds of venison backstrap, sealed in a Ziplock and in the fridge overnight with hickory jerky seasoning and cure. Here is the jerky getting some oak smoke with the grill running 150º.

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    About 4 hours in a few slices were looking about right to take off and all were done a few hours later.

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    Bon Appétit!



    Thanks for looking!
     
  2. smokinadam

    smokinadam Smoking Fanatic

    Looks good! Not sure I would use back strap but that's some tender jerky! If we had alot of deer be a different story.
     
  3. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    It was my wife's uncle's backstrap from an old buck, he was going to turn it into sausage and we told him nonsense, we will make you jerky with it!
     
  4. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Awesome, I love backstrap jerky, I just made some myself.

    [​IMG]
     
  5. nunantal

    nunantal Fire Starter

    Jerky looks great. You said you used hickory jerky seasoning.  Is that package or something you came up with.
     
  6. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    It is a jerky seasoning that we have packaged and offer in 9 other flavors also!
    - Chipotle Lime
    - Cracked Black Pepper & Garlic
    - Honey BBQ
    - Hickory
    - Maple Jalapeno
    - Mesquite
    - Original
    - Prime Rib
    - Sweet & Spicy
    - Teriyaki
     
  7. dukeburger

    dukeburger Master of the Pit OTBS Member

    Beautiful jerky, Marty!
     
    mossymo likes this.
  8. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    MM, Great looking jerky !
     
    mossymo likes this.

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