It’s 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 I’m 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.
I’m looking forward to this one. I’ll update tomorrow. Any tips appreciated.
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