Jerky Time
- Thread starter cnelk
- Start date
cohunter14
Administrator
- Jul 10, 2017
- 5,332
Awesome! Those seasonings are pretty good. How do you plan on cooking it Brad?
Brad, I have some questions as I am planning on making jerky for the first time this year out of venison.
-What size grinder plate holes did you use? -Did you mix water into the ground so it would work better in the gun? -Did you mix any beef or pork into the venison?
I have a smoker and was planning on using that since I don\'t have a dehydrator. Any other tips? Thanks
-What size grinder plate holes did you use? -Did you mix water into the ground so it would work better in the gun? -Did you mix any beef or pork into the venison?
I have a smoker and was planning on using that since I don\'t have a dehydrator. Any other tips? Thanks
Tim
-What size grinder plate holes did you use? -
I once grind all my meat using the larger plate holes
Did you mix water into the ground so it would work better in the gun?
The High Mountain Seasoning calls to add 1/4 cup of water per lb of meat. This help the seasoning meld into the meat.
After overnight in the frig, the meat is really firm and goes thru the gun perfectly
-Did you mix any beef or pork into the venison?
NO, but you can if you want, but I recommend only 10-15%
I have a smoker and was planning on using that since I don\'t have a dehydrator. Any other tips? Thanks
Yes. Anything you put the meat on to dehy or smoke, be sure to spray the surface with a non-stick spray.
It helps removing all the meat when done
Also, I would set your smoker at ~160 degrees
-What size grinder plate holes did you use? -
I once grind all my meat using the larger plate holes
Did you mix water into the ground so it would work better in the gun?
The High Mountain Seasoning calls to add 1/4 cup of water per lb of meat. This help the seasoning meld into the meat.
After overnight in the frig, the meat is really firm and goes thru the gun perfectly
-Did you mix any beef or pork into the venison?
NO, but you can if you want, but I recommend only 10-15%
I have a smoker and was planning on using that since I don\'t have a dehydrator. Any other tips? Thanks
Yes. Anything you put the meat on to dehy or smoke, be sure to spray the surface with a non-stick spray.
It helps removing all the meat when done
Also, I would set your smoker at ~160 degrees
cohunter14
Administrator
- Jul 10, 2017
- 5,332
Tim, I\'ll echo most of what Brad said. Two things to add: first, there is no need to add any pork or beef to it. I\'ve use seasonings like this on goose with nothing added and it turns out great. If goose is okay, venison will be fine! Just be sure to let it marinate in those seasonings overnight to soak up those flavors.
When it comes to smoking, what I do is 140 degrees with no smoke for one hour and the damper closed, then 150 degrees with smoke and open damper for one hour, then finish it at 160 degrees and open damper until done. Total cook time is typically 5-6 hours going this route.
Good luck and let us know how it goes!
When it comes to smoking, what I do is 140 degrees with no smoke for one hour and the damper closed, then 150 degrees with smoke and open damper for one hour, then finish it at 160 degrees and open damper until done. Total cook time is typically 5-6 hours going this route.
Good luck and let us know how it goes!
