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Author Topic: Deer jerky  (Read 444 times)

HoosierKettle

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Deer jerky
« on: October 06, 2018, 07:11:51 PM »
Itís that time of year that guys at work that hunt clean the freezer to make room and they usually give me random hunks of deer to make jerky. I usually use a dehydrator but this year Iím going to try the wsm.

I sliced up partially frozen pieces of deer and have them marinading overnight. Exceptional looking cuts this year.

My plan is to fire up the wsm in the morning and smoke them at 175 with some cherry chunks until they are done.

My marinade consisted of soy, Worcestershire, water, honey, franks, pepper, cayenne, garlic powder, onion powder, red pepper flake.

Iím looking forward to this one. Iíll update tomorrow. Any tips appreciated.




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Kneab

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Re: Deer jerky
« Reply #1 on: October 06, 2018, 07:37:50 PM »
I like to skewer my meat and hang it through the grates of my wsm. I also use an old smokey joe lid covered in foil instead of the water bowl.

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HoosierKettle

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Re: Deer jerky
« Reply #2 on: October 07, 2018, 04:39:46 AM »
How did you set your fire up?


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JEBIV

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Re: Deer jerky
« Reply #3 on: October 07, 2018, 04:56:28 AM »
The only tip I will offer is, send me some when your done @HoosierKettle the marinade recipe is right up my alley
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Kneab

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Re: Deer jerky
« Reply #4 on: October 07, 2018, 04:57:26 AM »
Half a ring of Stubb's or Weber coals probably about 6 Weber or 9 Stubb's lit in the middle.
Top vent wide open 2 vents completely closed 1 barely open. I throw 1 good sized block of cherry in on top of the lit coals and a second one probably an hour later.
My slices are usually about a quarter of an inch thick.
The dips in the temperature are when I was checking. This run was about 8 hrs.

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HoosierKettle

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Re: Deer jerky
« Reply #5 on: October 07, 2018, 03:38:32 PM »
It was excellent.



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HoosierKettle

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Re: Deer jerky
« Reply #6 on: October 07, 2018, 03:39:08 PM »
House takes half


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Jules V.

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Re: Deer jerky
« Reply #7 on: October 07, 2018, 11:51:09 PM »
How long was the cook?

HoosierKettle

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Re: Deer jerky
« Reply #8 on: October 08, 2018, 03:22:13 AM »

How long was the cook?

It ran between 170-180 for 9 hours.

I wish I would have taken them off sooner.  The pliable pieces are great but I have quite a bit that I dried too long and it tastes like jerky saw dust.


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greenweb

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Re: Deer jerky
« Reply #9 on: October 08, 2018, 06:31:35 PM »
Looks great! I have done beef jerky few times on the 22 kettle before but not on my WSM yet.

Here is a quote from Smokegears.com for a doneness. Do the bend test after cool to touch.
" The dry jerky should be firm, it should be flexible (have a little bend or give) but it should not chip, crack, or otherwise break when you bend it. Another important texture feature is that it should not feel greasy or soft; it should have a thick, leathery grain or texture to it when it is completely and properly dehydrated."
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