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Mar 25th, 2012
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deer jerky #7610473 09/19/19 02:42 PM
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daniel1381 Offline OP
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about 20 years ago I got some jerky made and im guessing they hung up chunks of meat with string and smoked it... anyway it was amazing...im trying to find out if anyone smokes meat like that on here and what type of smoker do you use?
thanks for any help!!


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Re: deer jerky [Re: daniel1381] #7610599 09/19/19 04:44 PM
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I use a smokehouse (built home made cold smoker).

Re: deer jerky [Re: skinnerback] #7610631 09/19/19 05:20 PM
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daniel1381 Offline OP
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any pics ? have you tried jerky?


"From my cold dead hands"

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Re: deer jerky [Re: daniel1381] #7610650 09/19/19 05:43 PM
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I don’t have any pics handy, but yes works great for jerky. I keep the temp around 170-175.

You can also buy an electric Masterbuilt smoker, or can just use your oven.

Re: deer jerky [Re: skinnerback] #7610654 09/19/19 05:47 PM
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do you use a propane burner and wood or just straight wood?


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Re: deer jerky [Re: daniel1381] #7610663 09/19/19 05:54 PM
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Mine is fancy, actually uses two stove top elements (burners) for heat and have a temperature control unit that runs it. I have a Bradley cold smoke generator that attaches to it with a dryer hose for smoke. The smoke generator uses wood biscuits.

Re: deer jerky [Re: daniel1381] #7610862 09/19/19 09:52 PM
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I have seen small smoker made out of old cast iron refrigerator before. Did a vent at top and piped in inlet with a smoker box next to it.



Re: deer jerky [Re: daniel1381] #7611029 09/19/19 11:51 PM
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I have a couple of electric smokers from academy. That’s the only way to go. Set it and forget it. Two trays of hickory chips is plenty of smoke. At one time I had 5 cheap electric aluminum smokers. I quit deer hunting when I lived in east Tx for a few years and can’t even remember when I sold them.

Here’s my recipe. I soak as much meat as I can cover in a plastic container for at least a day in the fridge. Dry the meat with paper towels and thoroughly pepper before smoking. Put as much in the smoker as you can without the pieces touching on the racks. Thin strips are the best. I make the entire first deer of the season into jerky, except for the back straps. It’s gone in a hurry. It’s a lot of work and I don’t give any away except to the buddy that lets me hunt for free.
[Linked Image]

Last edited by scalebuster; 09/20/19 12:11 AM.
Re: deer jerky [Re: scalebuster] #7611323 09/20/19 11:34 AM
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Originally Posted by scalebuster
I have a couple of electric smokers from academy. That’s the only way to go. Set it and forget it. Two trays of hickory chips is plenty of smoke. At one time I had 5 cheap electric aluminum smokers. I quit deer hunting when I lived in east Tx for a few years and can’t even remember when I sold them.

Here’s my recipe. I soak as much meat as I can cover in a plastic container for at least a day in the fridge. Dry the meat with paper towels and thoroughly pepper before smoking. Put as much in the smoker as you can without the pieces touching on the racks. Thin strips are the best. I make the entire first deer of the season into jerky, except for the back straps. It’s gone in a hurry. It’s a lot of work and I don’t give any away except to the buddy that lets me hunt for free.
[Linked Image]






Thank I’ll definitely try it. Which brand smoker you use from academy


"From my cold dead hands"

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Re: deer jerky [Re: daniel1381] #7611883 09/20/19 09:38 PM
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I use a Master Built electric smoker with the cold smoke attachment so most of the heat source is outside.

Re: deer jerky [Re: daniel1381] #7614030 09/23/19 07:06 PM
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https://www.amazon.com/Camp-Chef-Ve...;qid=1569265519&s=gateway&sr=8-3


I snagged this one it gets delivered today will see how I like it


"From my cold dead hands"

"Any fool can criticize, condemn and complain - and most fools do."

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Re: deer jerky [Re: daniel1381] #7622301 10/02/19 11:42 PM
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How about someone telling how to make jerky in the oven. Thanks!

Re: deer jerky [Re: Wilhunt] #7622543 10/03/19 04:26 AM
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When I is it set oven to lowest and I left the door open about 4 in. Came out fine


"From my cold dead hands"

"Any fool can criticize, condemn and complain - and most fools do."

Benjamin Franklin

Re: deer jerky [Re: Wilhunt] #7622874 10/03/19 03:53 PM
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Originally Posted by Wilhunt
How about someone telling how to make jerky in the oven. Thanks!

1 lb boneless venison
4-5 TBS soy sauce (or teriyaki sauce)
3-4 TBS Worcestershire sauce
1-2 TBS liquid smoke (I prefer mesquite)
1/2 tsp black pepper (medium grind)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt

optional can add in 1/4 to 1/2 tsp red pepper if you prefer hotter.

slice meat in long strips about 1/8 inch thick, dump all spices and sauces into a gallon zip-lock bag, mix well, put meat in bag and seal while squeezing as much air out as possible. refrigerate overnight. Knead bag occasionally to evenly distribute marinade over the meat.

preheat oven to 160 degrees, place cookie sheet on bottom rack and place meat strips on middle and/or upper rack so that they don't touch one another. cook (actually dehydrate) for 6-8 hours with oven door ajar to allow moisture to escape.

using the oven racks makes for much more difficult clean up in my opinion, so I have used a rack that fits into the cookie sheet instead.


"everyone that lives dies but not everyone who dies lived..."

~PMK~
Re: deer jerky [Re: daniel1381] #7622894 10/03/19 04:09 PM
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PMK, thanks for your instructions, going to give it a try.

Re: deer jerky [Re: daniel1381] #7622910 10/03/19 04:23 PM
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you can play around with the spices and liquids for different flavor profiles. The above is just a basic one we've used for general type jerky.


"everyone that lives dies but not everyone who dies lived..."

~PMK~
Re: deer jerky [Re: daniel1381] #7625522 10/06/19 09:20 PM
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Didn't see it mentioned, but I like using the "top round" (inside of ham) for jerky because it's not too tough and I like saving other prime cuts for different meals.

Also fresh pineapple juice is a great tenderizer, but don't marinate too long or the meat will have a strange texture. The enzymes in the pineapple do a great job of breaking down the muscle proteins so 15 to 20 minutes or so is all it takes. I've seen pineapple extract or similar as an ingredient in big brand jerky off the shelf as well.

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