Jerkey

[Kenner97]

I have some deer meat in the freezer still and wanting to make some jerkey.

We bought my dad a traegor pellet smoker for Christmas and thought about using that since i don't have a smoke house.

How long and what temp would work best?

[texsdr]

Smoke, 4-6 hours is what I do.

[AntlerCollector]

http://discussions.texasbowhunter.com/forums/showthread.php?t=675669&highlight=Smarts+jerky

[texsdr]

http://discussions.texasbowhunter.co...t=Smarts+jerky

The question was, "How long and what temp"....Not a recipe!

[Walker]

After 4 hours you are just polluting the air. Less time on thin cuts. I dont smoke mine at all. Liquid smoke in the seasonings

[Cajun Blake]

I would do 160 degrees for 4 hours and taste test, continue checking every hour for the desired consistency and texture you want.

[Kenner97]

Thanks for the info.
I'm going to try and make some this weekend. I all comes out good. i'll be making some bigger batches!

[bloodstick]

Between my wife and myself, we shot 4 deer last season and used 10 lbs meat off each to make jerky. 10 lbs yielded about 4lbs of finished product.
I dont have an electric or pellet smoker, so mine was done in a dehydrator. 150 degrees for about 8 hours.
16 lbs of jerky didnt last very long around here


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[bowhntrmatt]

I can't help with your question but I'm in your area and have a smokehouse if you want to use it.