Venison Jerky

Discussion in 'Making Jerky' started by philthysmoker, Jan 25, 2008.

  1. philthysmoker

    philthysmoker Fire Starter

    This is venison strips I marinated in Dales steak seasoning,and a dry rub,I used kansas city cowtown steak and grill seasoning

    finished after 4 hours using hickory for my wood
  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    They look great Phil!! [​IMG]
  3. goat

    goat Smoking Fanatic OTBS Member

    I see a thermometer probe there. What was the final internal temp? Are you going to let the jerky hang longer?
  4. philthysmoker

    philthysmoker Fire Starter

    final temp was around 160 @ 225, next next time i will shoot for around 150 @ 225, the dales seasoning is strong so just a few hours to marinade.

    I just let them hang until cooled,some of it didnt make that long
  5. goat

    goat Smoking Fanatic OTBS Member

    I am not trying to step on your toes, but you cooked that venison rather than making jerky out of it. When making jerky, one might cold smoke it for 4 hours, but then it requires drying for several days if hung outside or less than that it you use a dehydrator. If you would like some help, there are several here including myself who will be glad to offer some assistance.
  6. I agree. I never go above 120 degrees when making jerky.
  7. charles1056

    charles1056 Meat Mopper

    Jerky or not, it still looks pretty darn good.
  8. philthysmoker

    philthysmoker Fire Starter

    I dont know what catagory I should have put this in, but if you try this you will go damn this is good stuff
  9. ds7662

    ds7662 Smoking Fanatic OTBS Member

    Great q-view Phil!
  10. kookie

    kookie Master of the Pit OTBS Member

    Great looking jerky.

  11. smoke freak

    smoke freak StickBurners

    I make jerky in the oven @ 150. Cooked or not, its darned good stuff.

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