Venison jerkey

platypusrex

Making some venison jerkey for the first time, we started 2 hours ago at 180 dome temp, with some mesquite chips for smoke. My buddy has a good recipe he's successfully done in his oven a few times, so I'm not worried about that.

My question is the platesetter, do I leave it in? It seems like the venison around the outside ring is progressing nicely, I just turned the meat and those pieces look to be about right. However, the pieces in/near the middle are still moist, and don't appear to have cooked or dried out much at all. I'm thinking it's time to remove the platesetter. Thoughts?

Scotty's Inferno

Definitely leave the platesetter in. Move around your pieces if the set up allows. Or, take off the done pieces earlier. Here's how I do it, fyi. Good luck, Scott
http://www.nakedwhiz.com/coldsmoking/coldsmokejerky.htm

platypusrex

Scott, great, now I see - a coffee can! Brilliant.

I went ahead and took off the platesetter, it looks OK. Will post pics later, we'll see. Next time I know to use a coffee can, this would keep the heat directly underneath the platesetter and not allow the outside strips to get burnt. Thanks!

platypusrex

It turned out great, just a handful of pieces over-cooked. Should have taken them out earlier:



Cooking, note the soon to be overdone pieces at edges. In hindsight - doh!



Nicely cooked, and tender


Plenty for everybody, will take some for snacks at work!