Hey Guys. I have 5#s of venison sliced 3/16" to 1/4" thick for jerky.. Want to do it on the smoker. Any tips, times, temps or marinade ideas would be greatly appreciated.
Hey Guys. I have 5#s of venison sliced 3/16" to 1/4" thick for jerky.. Want to do it on the smoker. Any tips, times, temps or marinade ideas would be greatly appreciated.
I like jerky gold marinade.. (google it) Italian has a little heat but not much. I've done beef on my egg at 160-175. Around 6-8hrs depending on thickness. Raised my grate up and put toothpicks through one end then let the meat hang straight and the stick rest on the grate. Really easy.
Bottle of soy sauce, 1/2 bottle of Werstishire. Bottle of water. Heaping spoonful of garlic powder,chili powder, brown sugar,black pepper. Simmer on stove for 5 minutes, let cool. Gallon ziplock bag, fridge for24 and smoke low low temp. Good luck. I like hickory chips, but what ever floats your boat!
180 for about 6-7 hrs works for all of my smoker jerky.
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