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Here's half of the first batch of venison jerky. This got about 4 and a half hours of applewood smoke, then 7 hours in the oven at 190 degrees to help dry it. Yesterday its was allowed to rest and today the packaging/sealing begins. The other half was smoked and dried yesterday and resting today, packing tomorrow. Its got an outstanding flavor.
I used Walton's Colorado Jerky seasoning on this jerky this year and am very happy with the outcome. I'll be doing this again in the future. Really great stuff.
I used Walton's Colorado Jerky seasoning on this jerky this year and am very happy with the outcome. I'll be doing this again in the future. Really great stuff.