Venison jerky

I cut up a roast tonight and have marinating now.

I made my own sweet/ salty/ spicy marinade as I always do.

Soy sauce, molasses, brown sugar, kosher salt, cayenne pepper, sriracha, red pepper flakes, onion powder, garlic powder, Chinese hot mustard, Chinese 5 spice, teriyaki sauce. Probably a few I forgot to mention.

I'll smoke it in the Weber with probably some apple wood I have on Sunday. Then I'll finish it off on the dehydrator after it gets some good smoke flavor.

I'll take a pic tomorrow after work of the meat getting happy in the marinade.

 

perfect timing for this post as I need to make some venison jerky as well, looking forward to the updates

 

I let it marinade one more day. I'm going to smoke it tonight.

 

And another day marinating...

I had to mow the lawn, so one more day is fine. It will actually be even better, but that's about the longest I like to marinate my jerky.

I've been making jerky like this for nearly 30 years.

 

I love real jerky, not that pressed stuff.
I wonder how long it would take me to get to Wisconsin?

 

Ok sorry for the waiting.

Here it is before going on the Weber to get some apple smoke. I used a roast, I think a rear leg roast. My buddy processed this deer for me.

The glass on the right is my Kentucky Bourbon and coke , necessary for my work , and there's apple wood chips soaking in the glass on the left

Here it is on the Weber. I threw the soaked apple chips on the charcoal to make some smoke.



Here it is, done from the grill/ smoker. I need a refill.



And here it is in the dehydrator, finishing up to remove the moisture.

It's probably done right about now, 10:45.

 

Sweet will try this with some of the roasts I have. Will be tasty for waterfowl season later this year.

 

Wonderful!! Hat is off to you.

 

I've used this recipe for goose breast jerky. It works well, probably the best use for goose breast. IMHO.

 

IMHO goose poppers are the best. Slice up breast into strips and marinate in whatever, halve jalapenos, cut small slices of cheese. Place the goose breast in the halved jalapeno then piece of cheese and wrap it with bacon, put a toothpick through it and grill. These will fly off the plate and a pro tip for ya slighlty cook bacon before wrapping to speed up its cooking time on the grill.

 

Next time I get a sky rat, I'll have to try that.