Venison jerkey

platypusrex · April 2009

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 · April 2009

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 · April 2009

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 · April 2009

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!

Venison jerkey

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