I made my second batch of venison jerky, did a few things differently, and had a much better outcome. I started with 6 large venison steaks. This time, I was much pickier about using only the best pieces from each steak. After trimming, I had 4 lbs of meat. The 2nd difference was using an electric meat slicer to get nice uniform thicknesses. Last time, I tried to do it by hand. I used Hi Mtn jerky seasoning and cure/original flavor. They make it really easy to get the right amount. Into the smoker with 1.75 oz of cherry (I used hickory last time). 2 hrs at 145, then placed the James jerky dryer on the exhaust hole and let it run for 5 hrs. The result was excellent! This is a great way to use the venison steaks that otherwise turn into pot roast or shish kabobs.
Venison jerky - 2nd try much better!
- Thread starter will615
- Start date
Pork Belly
Moderator
it looks pretty good and I am glad your happy with it. This link https://www.smokinitforums.com/index.php?topic=1831.0 is for my venison jerky also made with High Mountain Seasoning. The difference is the amount of heat used. At 145 you are actually cooking the meat while it dries. I list the details in the post but I never went higher than 100. At low temp with the fan running the ntire smoke the jerky dries without cooking. To me it is a better taste and texture. I used to make jerky at 150 but never will again. Give it a try and let me know what you think.
Pork Belly
Moderator
I smoke it until I take it out, I like smiky jerky.
ReliableRick
New member
Pork Belly said:
100% on this. I made two batches. One at 155 degrees and one using Brian's method. The 100 degree version is like store bought jerky. I put it in the smoker at 100, put the fan on and let it go overnight. So much better!
Pork Belly
Moderator
Good to hear Rick, I'm glad you enjoyed it. To me the difference is pretty extreme. All jerky is good, but the low temp stuff is way better.
ReliableRick
New member
lgboro said:
You can set the temp higher for the first while until it starts smoking and then drop it down to 100. You can also get one of these babies...
https://www.amazon.com/Carpathen-Stainless-Additional-Billowing-Electric/dp/B06Y3SL196
I got if for cold smoking but it works well for creating smoke at lower temps.
