Good evening! ive been experimenting with jerky, venison, bacon, etc. but dont want to mess up my valuable venison on a recipe i didnt plan out correctly.
At the moment i have 3 pounds of fat removed ribeye in small chunks sitting in a brine solution of 1 cup mortons tender quick, and 4 cups of water (per mortens recommendation)
I intend on smoking these chunks, then finishing in my dehydrator.
Can anyone give me some tips or suggestions on changing my plan to what i should be looking at as far as times and temps?
150 degrees for 1 one hour without smoke
160 degrees for 1 hour with hickory
170 degrees for 1 hour with hickory
pull from smoker, and transfer into dehydrator and pulled when completed
(note that all spices will be put onto the meat after rinsing from the brine)
Teriyake (glaze, and will be reapplied before going into the dehydrator)
Sorry for all the mess but if you have a better suggestion for times and temps let me know!