Deer Jerky

[guzzi]

I got a 4 level smoker that i've yet to use for making venison jerky, I have already marinated the meat but would like some feedback on what temperature to set it on and for how long. I'm using hickory wood. Has anyone else used a different flavor that they liked better. I'm a beginner and have had some amazing jerky i bought at gun shows and wish i could make it like they did.

[timber]

yup, go for 250deg. and we like a mild but sweet smoke so try, apple and cherry, don't forget to soak your wood for at least 3 hrs, forget the 30min soak....

[Ida Mae]

im marinading some as we speak.I went to the groung meat, "no fat" buy the Jerky cannon from cabelas. Put in a hydrater, i have thre, Two work on heat, one on air. 12 hours later, the bomb. Jack Links has some pretty good seasonings:thumbup:

[timber]

we had and still have the exact same set up too (they call it a jerky shooter) I like the smoker or oven thing better but that is just me...if you go w/sliced jerky get a cheap meat slicer it is well worth it

[done workin]

Timber

When I do mine I smoke hard for 45 minutes to 1 hour with hickory then finish "cooking" at 165 MAX until it's dry.

Any hotter and the marinade and natural fat will start leaching out. Most dehydrators ar 150-155*. Fat tuns to a liquid around 170*.



This is why bologna takes so long. You can only cook at 165-170 * and the meat needs to get to 165* before it's done. Any hotter and you will cook the fat out or end up with fat puddles on the bottoms of the casings YUK!!!!!!!!

[timber]

you do your jerky in casings?

[done workin]

No casings.

Since I don't cut steaks, I cut my hindquarters into roasts that I freeze whole and then slice in to 1/4" max. thick pieces. smoke for a little bit and then finish with the low heat until dry. This gives me the option to either cook a roast, make jerky or if I really wanted a steak, I could cut it thicker once it starts to thaw.

I have used ground with the jerky cannon styles but just prefer the more realistic look and feel of the slices.

If you use the jerky cannon and use the round adapter rather than the flat, once it's dried, it will almost form a hard skin that acts as a casing. I make spicy sausage sticks that I mix 1/3 pork in and when I do them this way you would be hard pressed to tell if it had a casing on it.

Getting ready to do some today, I'll take pictures.

[timber]

ok,ok now I am with ya, on the round attatchment have you ever tried running it through the grinder 3-4 times that turns out real good too, sounds like we do close to the same things, a place for you to look at to get more spices ect. is . do a google for ask the meat man. if you can't find it hollar, I bought there 4 disk set and have been doin all my deer up myself for years, and I learned a few tricks off that...the bologny (spell) where can you have some made up at, i am in VA, the real balog, not the summer sausage the processors round here try to pass off.....

PS smoking a hind quarter as we speak, dang im hungry

[done workin]

I get all of my pre-mixed seasonings (those that I don't make myself) and supplies (hog casings, clips, ect...) from

sausage maker (http://www.thesausagemaker.com)

I make my own bologna, some consider it summer sausage. A little sweet, a little salty and smokey. I'm not a big smoke person, just some to add some flavor, don't like to chew on wood.

All of my ground gets done on the 3/8" and then again on 1/8" (I think). Seasonings added in between the two.

[ketch69]

I marinade for no more than one hour in 50/50 soy sauce and worchestrsire then cook on charcoal grill using indirect heat for one hour on one side then flip for another 30 minutes. I add black pepper, garlic salt and seasoned salt once I put it on the grill to get a even coat.

Makes great stuff that never lasts long.


DEAN #3