Venison Roast Jerky

Had an extra roast from a doe I thought I’d try jerkying. Marinating now and will update after the dehydrator tonight. I’m a bigger fan of whole muscle jerky than the ground meat version squeezed out of the gun. What do y’all like?

Bated breath.

Never heard of that kind.

That's all we make. We use a cure and smoke ours then finish in the oven if needed.
I can't stand that ground meat jerky but many prefer it. We save several whole muscles from all our animals for jerky ,a staple for fall hunting season.
Looks great !

prefer whole muscle jerky here too. Haven't made any in years since my dad passed. I have his dehydrator and recipes up in the attic but never seem to have the time to play around with that.

I like the idea of the traditional jerky better but usually find the ground shout out of a gun quicker easier and easier to eat ad not as big a pain in the but getting caught in my teeth.

agree redchevy ... there is a fine line with traditional jerky on the degree of toughness to being brittle where it hits the sweet spot on being difficult to enjoy without getting stuck in the teeth.

One of my buddies grandpas has jerky and sausage to a science. I never pass up the opportunity to grab a link or piece of jerky when he offers and he always offers

He makes his jerky the traditional way also and its the best ive had. Sadly I don't really think any of the kids/grandkids know how to do it and don't think they care to ask and its going to be gone in a few years.

yum

What seasonings are you using on the jerky?

Fresh garlic, a little chili powder, onion powder, salt, pepper, Maggi, soy sauce, and teriyaki.

Into a 170 degree oven with the door cracked

I make them all like them all lol.

Besides venison, my favorite meat is a tri-tip roast, marinaded in Teriyaki sauce, red flake peppers to taste and a bit of brown sugar and then smoked low and slow on the pellet grill. Really tender and a big hit with family and friends.

Started at 6pm ish and done by 1:30 am ish. Turned out great! And pigsicles it looks like you have it figured out they all look great!

maybe you should show some interest in learning some of his tricks of the trade.

I helped my dad for years and would likely still be doing it but during an estate sale upon his death, his recipe book disappeared and all his fine tuning was lost

That looks great.....

Now that looks awesome!

And a lot of work.

Just finished 5 lbs myself. Was going to do the ground up gun kind, wife’s favorite. But grinder gave it up and had to be trashed so I just sliced it and put in dehydrater and 4 hours and 50 minutes later, perfection. Used a hickory pack this time.

It was destiny!

I always do whole muscle. I find it important to defrost until still lightly frozen, then slice, it helps control uniformity. I season with worchestershire, red pepper flakes, coarse ground black pepper, cayenne pepper, a little salt, some seasoning like Fiesta fajita seasoning and sometimes sou or teryiaki sauce. Get it plenty juicy because the meat will soak up lot, which intensifies the flavor once dehydrated. I use the top round muscle mostly but I have used everything from shoulder, anything from the hindquarter and even backstrap. I try to slice cross grain as it does help with the toughness, but I like it chewy.

What temp do you recommend cooking at in a electric smoker? I have a few roasts left over I am going to try this with. Also how much smoke? seems like it would be easy to over-smoke, I was thinking of just the first hour or so.

That it does