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Kingudaroad
02-23-2009, 11:13 AM
I have ruined many a piece of jerky to perfect my method so bear with me if this post is a little lengthy.

Start off with super clean whole venison roasts. These are mostly from the hams. This is about 8 1/2 pounds.
http://i490.photobucket.com/albums/rr267/kingudaroad/jerky/FLATIRONPASTRAMI006.jpg

Partially freeze and slice.
http://i490.photobucket.com/albums/rr267/kingudaroad/jerky/jerky003.jpg

My marinade is based on Kutas recipe with Worcestershire, soy, Crystal hot sauce, salt, black pepper, onion powder, garlic powder, paprika and some cardamon. I use pink cure instead of tenderquick, as tenderquick makes it too salty IMO.
http://i490.photobucket.com/albums/rr267/kingudaroad/jerky/jerky002.jpg

I only marinated this batch for 24 hours but 2 or 3 days is not out of the question. I used a vac pac bag as I was out of ziplocks.
http://i490.photobucket.com/albums/rr267/kingudaroad/jerky/jerky004.jpg

Out of the marinade to drain.
http://i490.photobucket.com/albums/rr267/kingudaroad/jerky/jerky005.jpg

At this point I taste the meat and see if anything needs correcting. I can still put in dry ingredients and mix into the meat if I want. These tasted great, so I just wanted some cracked black pepper on the outside. Sprinkle on the pepper and squeeze the meat as you mix it so it not only releases some liquid, but embeds the pepper into the meat so it won't fall off during the drying process.
http://i490.photobucket.com/albums/rr267/kingudaroad/jerky/jerky006.jpg
http://i490.photobucket.com/albums/rr267/kingudaroad/jerky/jerky007.jpg

Now the only way to get 9# of jerky on my offset smoker, is to hang the pieces. I got 16" cheapo replacement grates at Academy which fit into my warmer cabinet perfectly. I hang the pieces on toothpicks 3 to a toothpick and try to make sure their not touching each other.
http://i490.photobucket.com/albums/rr267/kingudaroad/jerky/jerky008.jpg
http://i490.photobucket.com/albums/rr267/kingudaroad/jerky/jerky012.jpg
http://i490.photobucket.com/albums/rr267/kingudaroad/jerky/jerky013.jpg
http://i490.photobucket.com/albums/rr267/kingudaroad/jerky/jerky014.jpg

Next into the smoker. I put a propane burner into my offset making it into a gasser!! This will allow a nice low temp of about 140 without much maintenance.
http://i490.photobucket.com/albums/rr267/kingudaroad/jerky/jerky016.jpg


About half way there!!
http://i490.photobucket.com/albums/rr267/kingudaroad/jerky/jerky017.jpg


After 4 1/2 hours I decided they were dry enough. Took them off and de-toothpicked them.
http://i490.photobucket.com/albums/rr267/kingudaroad/jerky/jerky001.jpg

At this point they are delicious but not complete yet. Some parts are dry and some a little too moist. Put them in an open ziplock or loosely cover and let them sit for a couple of days to redistribute and even out the moisture.

You can see here the next morning the moisture coming out of the one piece. They are so tender and good and its great to see the whole family enjoy the fruits of a good deer season!! Final dry weight 3lbs 10oz.
http://i490.photobucket.com/albums/rr267/kingudaroad/jerky/jerky011.jpg

Thanks for checking out my jerky technique!!

Chargrilled
02-23-2009, 11:31 AM
Nice post, those did turn out nice!!!! I love the pepper encrusted jerky:thumbs up::drooling:

SmokyOkie
02-23-2009, 12:00 PM
Pretty meat noodles there!

Why don't you just hag then over thr grate and skip the picks?

Also, do you use any oil in the marinade?

Florida Bill
02-23-2009, 12:05 PM
Great looking jerky. Hope it taste as good as it looks.

Bbq Bubba
02-23-2009, 12:14 PM
Awesome jerky tutorial, thank you! :thumbs up:

Kingudaroad
02-23-2009, 12:22 PM
Pretty meat noodles there!

Why don't you just hag then over thr grate and skip the picks?

Also, do you use any oil in the marinade?

Hanging them over the grate would work but would use up two spaces instead of one.

No oil in my marinade.

Thanks for all the kind words!!

Joneser
02-23-2009, 12:29 PM
That looks really good, Keith! A little labor intensive, but the end result looks mighty fine.

Kingudaroad
02-23-2009, 03:08 PM
That looks really good, Keith! A little labor intensive,
It was either that or clean the garage.:shrug:

californiasmokin
02-23-2009, 05:04 PM
It was either that or clean the garage.:shrug:


Good choice:thumbs up:
Those would taste mighty fine with a nice cold beverage :msn-wink: