Venison jerky

[LHR]

Smoked some of the boys buck tonight, it turned out pretty good!

 

[Hatchet Jack]

Nice Buck!
Jerky looks good.
Care to share your recipe?

 

[Shorty]

Ditto, great pics, good looking buck, congrats to him. Best looking jerky i have seen in a long time. Recipe? Ty

 

[deermanok]

Congrats to him on a great buck.

 

[LHR]

Just followed the directions inside. Has a cure and seasoning mix that you sprinkle on both sides of the meat. Let cure in the refrigerator for 24 hiours, then smoke at 200* for 2-2 1/2 hrs until internal meat temp hits 165*f.

 

[Shorty]

Just followed the directions inside. Has a cure and seasoning mix that you sprinkle on both sides of the meat. Let cure in the refrigerator for 24 hiours, then smoke at 200* for 2-2 1/2 hrs until internal meat temp hits 165*f.

View attachment 38578

Thank you LHR. I have used other hi mountain jerky recipes with good results also ..

 

[MrTom]

That Hi Mountain seasoning is some good stuff for smaller batches. Occasionally I will end up with a few pounds of nice trim that hasn't really got any defined direction for it and I'll grab some Hi Mountain and whip up some goodies.

LHR.... I too favor the cut muscle jerky. I just can't get to liking the ground and pressed stuff.

 

[LHR]

That Hi Mountain seasoning is some good stuff for smaller batches. Occasionally I will end up with a few pounds of nice trim that hasn't really got any defined direction for it and I'll grab some Hi Mountain and whip up some goodies.

LHR.... I too favor the cut muscle jerky. I just can't get to liking the ground and pressed stuff.

Same here, ground just isn’t the same