Smoked a small mixed batch of pepper Jerky and sweet/spicy. Fresh from a doe I killed Friday evening. Anyone else have a problem of keeping it around for more than a day or two? haha
I need to barter for some venison. We did this last year and it was so good, and a healthy snack. I see lots of empty places on there Smokinpiney ...
The whole family loves it. We try to eat it at least once or twice a week. Venison was also the first red meat both of the kids ate. What empty spaces? . Haha I had to taste test!
Last weekend we made 17 pounds (raw weight). Daughter was home and took a bunch back to school with her. Me and the wife have made a fair amount disappear. A few of my friends stopped by last night and made a large dent in the bag.
Usually buy a whole bottom round at a local butcher. Price is decent that way. Have 2 dehydrators and can do about 14-15 pounds at one time. We do this every month or 2.
I have jerky on hand all the time, I haven't had the opportunity to use venison yet. I use eye round because it has little fat and the grain is very predictable. Car to share your marinade recipe? Here's mine: 2lb beef 1/4 cup soy sauce 2T Worcestershire 2T molasses 2T liquid smoke 1t pepper 1t garlic powder 1t onion powder 1t smoked paprika 1t tenderizer I'll add 1t cayenne and 1t crushed red pepper flakes for a spicier version I usually just put it on a dehydrator but if I have the smoker fired up I'll omit the liquid smoke and put it on the smoker. I do the same thing when the girls come home they always go back with a bunch of vacuum sealed meat.
Welp....... this is whats left of the 5lbs i was making for this weekend . Burnt to a friggin crisp. The rest basically disintegrated. I threw it on the smoker set @200°. It had been on for about an hour and I had to go pick my daughter up from school so I told the mrs to keep an eye on little man around the smoker. While I was at the school she texted me a picture with a good bit of smoke coming out and asked if it was normal and I said yes it's normal for when it just filled the burn pot. Needless to say I pulled back in the driveway after being gone 20mins and saw the smoker rolllllllling smoke. I jumped out of the truck and ran up onto the deck but it was too late. I found the dial turned to 500°. I'm not a happy camper right now but I'm also glad it didn't decide to to melt down at that temp.
DaveGunter my go to marinade is basically the same as yours. These latest batches I used high mountains Jerky seasoning packs
I’ll get you a few different recipes for what we make. I like stuff with a little kick. Daughter likes a maple one and teriyaki. Wife mostly likes teriyaki or just bland.
Any longer than the short time I'd been gone could've been bad. That thing doesn't like being set at anything over 250° with the smoke shield covering the flame. It gets HOTTTT. I'm still a little depressed about the jerky though. Gonna need some liquid therapy this weekend
Definitely does suck more when you have more vested in the meat...not the same a a piece of beef you just buy.
