Go Back Community Discussion Forums > Topics > Recipes
Thread Tools Display Modes
Old 10-12-2021, 10:29 AM   #1
Pope & Young
salth2o's Avatar
Join Date: Sep 2007
Location: Atascocita
Hunt In: Delta County and anywhere else I can.
Default 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.

Sent from my iPhone using Tapatalk
salth2o is offline   Reply With Quote Back To The Top
Old 10-12-2021, 10:38 AM   #2
Eight Point
scott1022's Avatar
Join Date: Oct 2010
Location: Lafayette, LA
Hunt In: Louisiana

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.
scott1022 is offline   Reply With Quote Back To The Top

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

All times are GMT -5. The time now is 11:51 AM.

Powered by vBulletin® Version 3.8.11
Copyright ©2000 - 2022, vBulletin Solutions Inc.
Copyright 1999-2012,