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-   -   Deer jerky (https://discussions.texasbowhunter.com/forums/showthread.php?t=823838)

salth2o 10-12-2021 10:29 AM

Deer jerky
 
We had a few deer roasts left from last season and my son has been wanting to make jerky. So we thawed them out got to work.

I sliced the meat about 1/4 thick. We made a marinade that included teriyaki, soy, Worcestershire, brown sugar, and garlic powder and marinated the meat overnight.

We set the Pit Boss to 200*F and let it go for 3.5-4 hours. This was our first attempt at jerky and we were pleasantly surprised at the results.

https://uploads.tapatalk-cdn.com/202...1bc16a59cf.jpg

https://uploads.tapatalk-cdn.com/202...728334d27a.jpg


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scott1022 10-12-2021 10:38 AM

Looks good. My smoke time on deer jerky has been about the same 4-6 hours depending on how well I maintain my temperature. My last batch went from the smoker straight into the fridge. I left all of the jerky on the rack and let it dry out in the fridge for about 18 hours. If you try out the fridge, definitely check in on it every couple of hours to make sure that you don't over do it.

I absolutely love getting a large batch of jerky going on a weekend. It gives me a great reason to sit back, relax, and manage my stick burner.


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