Venison Jerky

Mr Holloway · December 2010

A friend at work has a freezer full of venison and wanted to try some jerky, with some of it. I did this in 2 batches. One went on the Egg, the other on a DIY project.

Some pics
Sliced up really nice.

Into a marinade of soy, wine, garlic and onion powder and a little msg. This was in the fridge for about 30hrs.

Ready to go on the Egg

On cooking day it was freezing outside and I got a late start. This made for some trouble keeping the Egg temp around 150. I will work on this. Got the jerky on for about 4 hrs, with some cherry smoke, before I lost my fire

It looked like this

I ended up needing a few more hours of drying(Oven)
But turned out with great flavour and nice and chewy.

My other batch went into a piece o crap smoker I got before the Egg :pinch:
This was fitted with a hot plate in the bottom with a pan of chips. This worked really well. Very easy to maintain the low temp and dried the jerky perfect.

I let my friend at work choose which one he liked best, he picked the crappy smoker jerky for texture(it was nice and dry). Both had great flavour and I was pretty pleased with my first run. Will have to practice more with the Egg. I found it to be my fav, a lot better smoke flavour.
See lots of ideas to help with jerky in the Egg, so I will look into those for next time.

Thanks for looking

Shane

Misippi Egger · December 2010

Do you have a Guru?
If so, you can clip the 'pit probe' to the end of your dome temp and set it for the lowest setting (175*, I think). Since the dome reads about 25* higher than the grid, it should keep your grid at about 150*. I have done this when smoking jalapenos and it works well.

Mr Holloway · December 2010

Hey Clark
No, no Guru yet, only had Beer to help me with this one :laugh:
Normally I love hanging out in front of the Egg, But it was chilly

Scotty's Inferno · December 2010

Looks good!

JerseyEgger · December 2010

Looks awesome!

Gator Bait · December 2010

Looks wonderful!

ranger ray · December 2010

i guess the POS smoker is a misnomer..... since it out performed the egg....sometimes people have problems with step children for the same reason?////lol.... rr( i'm an only child so need for further analysis).....

cookn biker · December 2010

Great post Shane! Thanks for that. I really need to give some a shot.

Cory430 · December 2010

That looks pretty damn good. Thanks for the hot plate idea.

I wonder how Firetruck's "cave man" smoked cheese method would work for making jerky?

Mr Holloway · December 2010

Thank you

Mr Holloway · December 2010

Thanks Eddie

Mr Holloway · December 2010

Thanks Blair
This batch is gone :laugh:
Will try another on the weekend

Mr Holloway · December 2010

:laugh: :laugh: The POS smoker :laugh:

I think when I get the temp under control, the Egg will be the way I go.

Mr Holloway · December 2010

Thank you Molly

It sure didn't last long :laugh: :laugh:

Mr Holloway · December 2010

Thanks Cory
I really want to try the smoked cheese too.
Good thing we got some holidays comin up :laugh:

Cruezn · December 2010

Thanks for the thread, as it gives me ideas. I sliced up a bunch of deer meat 2 days ago (I cut up four from over the weekend) and threw it in the freezer. I hadn't thought about using the guru to help maintain the temp. I will definitely give it a try with some apple smoke. Good looking jerky.

Mr Holloway · December 2010

Thanks Cruezn
Let us know how it goes

Canugghead · December 2010

Cory, imho caveman method may not generate enough heat for jerky. I'm also not comfortable with running the soldering iron longer than a couple of hours.
Gary

Canugghead · December 2010

Shane, good looking jerky. I smoke my jerky in egg with large coffee can of lumps for couple of hours, then finish off in dehydrator, best of both worlds. Here's my most recent attempt...

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=995484&catid=1

Gary

Mr Holloway · December 2010

Thank you Gary
That is a great post.
I will give that method a try.

Venison Jerky

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