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  1. #1
    Join Date
    Oct 2012
    Glenburn, ND

    Default Venison Backstrap Jerky

    Sliced up 6 1/2 pounds of venison backstrap, sealed in a Ziplock and in the fridge overnight with hickory jerky seasoning and cure. Here is the jerky getting some oak smoke with the grill running 150º.


    About 4 hours in a few slices were looking about right to take off and all were done a few hours later.


    Bon Appétit!

    Thanks for looking!

  2. #2
    Join Date
    Jun 2009
    Pattison, TX


    Dang that looks good Mossy! Thanks for sharing!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill

  3. #3
    Join Date
    Jan 2008
    Carthage, MO


    Still some fine lookin jerky brother

    Sent from my SAMSUNG-SM-G870A using Tapatalk
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!

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