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Author Topic: Deer Jerky  (Read 983 times)

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Bar-B-Lew

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Deer Jerky
« on: December 01, 2017, 06:38:16 PM »
Any recommendations for how to make deer jerky?

I have 2 hind quarters from a 239# deer that my father in law shot last Sunday.  I got them fresh off the bones from him.  We froze them and brought them home from MS to PA in a cooler bag.  They are still rock solid after two days in the cooler.  Gonna slice 1/8 inch thick this week and smoke next Saturday.
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Vision

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Re: Deer Jerky
« Reply #1 on: December 01, 2017, 06:44:48 PM »
The same way as beef but I'd make the seasonings a little stronger.
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Bar-B-Lew

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Re: Deer Jerky
« Reply #2 on: December 01, 2017, 06:53:59 PM »
Does cooking time need to be any different due to it maybe being leaner than beef?
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Kristin Meredith

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Re: Deer Jerky
« Reply #3 on: December 01, 2017, 07:45:03 PM »
Not jerky, but under the recipes section there is a thread entitled "Wild Game" and a post about making venison pastrami.
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yorkdude

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Re: Deer Jerky
« Reply #4 on: December 01, 2017, 09:26:29 PM »
I have done lots of it over the years, only difference is that I, like vision just boosted seasonings, not cure. No difference for me anyway other than that.
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scdaf

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Re: Deer Jerky
« Reply #5 on: December 03, 2017, 05:08:18 PM »
I also like the High Mountain cures.  I usually cut the meat closer to 1/4" thick, as I prefer jerky with a little "give" in the chew.
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Bar-B-Lew

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Re: Deer Jerky
« Reply #6 on: December 03, 2017, 05:13:57 PM »
Bought a 5# top round to make jerky out of too, and will smoke about 10# of cheese too.  May have a few cold beverages will the smoker does its work.
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MAK 2*, Memphis Elite, Traeger XL, Blaz'n Grand Slam, Pit Boss Copperhead 5, Weber Genesis II 435 SS, Sizzle Q SQ180

Bar-B-Lew

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Re: Deer Jerky
« Reply #7 on: December 07, 2017, 10:04:47 PM »
Ended up with about 29# of sliced deer meat.  Prepping the meat in the cure tomorrow and smoking at 160 degrees on Saturday.
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MAK 2*, Memphis Elite, Traeger XL, Blaz'n Grand Slam, Pit Boss Copperhead 5, Weber Genesis II 435 SS, Sizzle Q SQ180

Bentley

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Re: Deer Jerky
« Reply #8 on: December 08, 2017, 06:10:10 PM »
Had a friend in a meeting last night share how frustrated he is cuz he can't bag one.  He knows a person in the Shenandoah that makes hot dogs with them and really wants him to make him some! 
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Bar-B-Lew

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Re: Deer Jerky
« Reply #9 on: December 08, 2017, 06:50:23 PM »
Will now be cooking the jerky while it is snowing tomorrow.  Looks like I will need to run the MAK, Memphis, and Blazn all at the same time in order to make the ~40# of deer and beef jerky.  Probably take about 10 hours or so.  Starting somewhere around 8-9 in the morning.
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MAK 2*, Memphis Elite, Traeger XL, Blaz'n Grand Slam, Pit Boss Copperhead 5, Weber Genesis II 435 SS, Sizzle Q SQ180

Bar-B-Lew

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Re: Deer Jerky
« Reply #10 on: December 10, 2017, 09:57:03 AM »
This is what I have left from yesterdays cook which is about 70% of what was cooked.  Side chamber on the MAK where cheese was smoked didnt get above 50 degrees.  Cheese was probably on for 5+ hours.









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Kristin Meredith

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Re: Deer Jerky
« Reply #11 on: December 10, 2017, 10:28:56 AM »
Busy day but very profitable!
« Last Edit: December 12, 2017, 08:20:39 AM by Kristin Meredith »
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Florida Jim

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Re: Deer Jerky
« Reply #12 on: December 12, 2017, 08:14:44 AM »
I have a bunch of ground venison from my son.
I use "Nesco original jerky seasoning", and a Lem jerky cannon.
Smoke with mesquite chips on a little chief smoker.
Family loves it. and I can chew it with my "store bought teeth".
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