Jerky ? Smoker, Dehydrator and recipes.

[Mudslinger]

How do you do your deer jerky? Oven, dehydrator or smoker? Also recipes would be appreciated, and any other hints would be appreciated.
We lost our deer jerky guy this year so need to look at doing our own.

[Dcgarcia]

I’ve always done mine in the oven. Comes out good. I make the jerky nuggets though.


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[tpack]

I use a jerky gun and ground deer meat and get my seasoning from Cabela`s. It is for exactly 5 lbs. of meat. You can cook it in the oven on racks that you can get at Academy and it will take about 4 hours to finish. I also do my jerky in my Recteq (which I prefer) . I have a dehydrator, but haven`t used it in years. The whole muscle deer meat take a little over 2 hours on my pellet smoker.

[Edward F]

I use a smoker and dehydrator. I make a brine and let me soak for 2 days, after two I season with course grind black pepper. Cold smoke for 5 hours then finish off in a dehydrator over night.

[Mission408]

Always wanted to try ground meat for my jerky

[zztex]

Look up Smarts jerky recipe in the recipe forum. Very easy and very good. Dehydrator

[buzzbait]

Pick you poison. In the smoke house today.


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[Jon B]

Just turned 16# of lean meat into Ground Venison Jerky. Ended up with just over 6lbs of finished Jerky. I use a jerky gun and a big dehydrator. I use the variety mix kit from Cabela's. I made it in three batches and the last batch turned out with the perfect consistency. I have a tendency to over-dry it.

[Smart]

This is what I do.....no complaints from folks that make it or eat mine..





Full muscle jerky...











and I do squirt jerky as well..

[Big Al]

First time, making deer jerk on my Pit Boss upright smoker on Saturday.
Took about 7 hours to dry out at 165-175 degrees due to thickness. Unfortunately, jerky has a tinge of bitterness from too much smoke. Next time I plan to do 3-4 hrs of smoke then move the dehydrator.

[Jaybo31]

Cold smoke for a few hours then dehydrator.

[Smart]

First time, making deer jerk on my Pit Boss upright smoker on Saturday.
Took about 7 hours to dry out at 165-175 degrees due to thickness. Unfortunately, jerky has a tinge of bitterness from too much smoke. Next time I plan to do 3-4 hrs of smoke then move the dehydrator.

This is why I don't do it fully on the smoker myself, but your new idea is the way to go if folks want to use their smoker

[Big Al]

I dipped all the jerky in Allegro Hot and Spicy then vacuum sealed in 6oz packs and tossed then the freezer. Hoping it helps neutralize the bitterness when I break out to snack.

[basskicker24]

I also use a jerky gun and place it in my Dehydrator. I have a rear fan dehydrator. I think it works better than the dehydrators with fans in the bottom or top. I like the back woods seasoning. I like the Hi Mountain brand also, but if you follow the directions it is not enough seasoning in my opinion. Good Luck OP

[tpack]

I smoked this on my Recteq for a little over 2 hours and it was the best jerky I have ever made, and I have been making jerky for 40 years. It was great. The smoke flavor was spot on.

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