bjarolim
02-26-2017, 09:14 PM
My FIL bagged a deer up a while back and he wanted me to make jerky with it so I said, ok, ive never done that before so ill give it a shot, pun intended.
So I roughly sliced them into 1/4 thick strips. Then I cured it for 24 hours with some TQ and marinaded it for a couple hours. One batch was just POG, with red pepper flakes on top, this is just to be kind of a baseline jerky just to see how it takes without any major marinade and I didnt wanna add any salt seeing as I cured it and was afraid it would be too salty. Another batch I marinated in some Lawrys Caribbean jerk marinade. Last batch I did some teriyaki and brown sugar and a little bit of worchesthire and onion powder.
All these are pretty small batches seeing as I've never made jerky and didn't wanna ruin a whole bunch of meat at one time of venison. Smoker is cruising around 140-150 can't maintain anything much lower than that. Been on for a couple hours now. I hope it turna out halfway decent.
Before it went in.
http://i1042.photobucket.com/albums/b426/bjarolim04/Mobile%20Uploads/2017-02/20170226_182546_zpsqqkebq19.jpg (http://s1042.photobucket.com/user/bjarolim04/media/Mobile%20Uploads/2017-02/20170226_182546_zpsqqkebq19.jpg.html)
http://i1042.photobucket.com/albums/b426/bjarolim04/Mobile%20Uploads/2017-02/20170226_205634_zpseldpypu6.jpg (http://s1042.photobucket.com/user/bjarolim04/media/Mobile%20Uploads/2017-02/20170226_205634_zpseldpypu6.jpg.html)
So I roughly sliced them into 1/4 thick strips. Then I cured it for 24 hours with some TQ and marinaded it for a couple hours. One batch was just POG, with red pepper flakes on top, this is just to be kind of a baseline jerky just to see how it takes without any major marinade and I didnt wanna add any salt seeing as I cured it and was afraid it would be too salty. Another batch I marinated in some Lawrys Caribbean jerk marinade. Last batch I did some teriyaki and brown sugar and a little bit of worchesthire and onion powder.
All these are pretty small batches seeing as I've never made jerky and didn't wanna ruin a whole bunch of meat at one time of venison. Smoker is cruising around 140-150 can't maintain anything much lower than that. Been on for a couple hours now. I hope it turna out halfway decent.
Before it went in.
http://i1042.photobucket.com/albums/b426/bjarolim04/Mobile%20Uploads/2017-02/20170226_182546_zpsqqkebq19.jpg (http://s1042.photobucket.com/user/bjarolim04/media/Mobile%20Uploads/2017-02/20170226_182546_zpsqqkebq19.jpg.html)
http://i1042.photobucket.com/albums/b426/bjarolim04/Mobile%20Uploads/2017-02/20170226_205634_zpseldpypu6.jpg (http://s1042.photobucket.com/user/bjarolim04/media/Mobile%20Uploads/2017-02/20170226_205634_zpseldpypu6.jpg.html)