My boss wanted some jerky made from venison so I said bring it I'll do it for you. I didn't tell him I have never done this type before ;D. Well anyway here it is ready for the Bradley!
1st I cut it in 3 parts (easier to deal with)
(http://i624.photobucket.com/albums/tt326/TMBs/VenisonJerky002.jpg)
Next I sliced it up
(http://i624.photobucket.com/albums/tt326/TMBs/VenisonJerky003.jpg)
I added the cure and gunpowder together then applied it to the meat and will let it set overnight then into the Bradley in the morning
(http://i624.photobucket.com/albums/tt326/TMBs/VenisonJerky004.jpg)
mmmmmmmmm Venison
Looking forward to the rest of the pics.
Well all done and now sitting in a papper bag to soak up the rest of the grease.
Here is nthe roast alread to go into the Bradley
(http://i624.photobucket.com/albums/tt326/TMBs/VenisonJerky005.jpg)
I used 2.5 hrs of smoke and ran the Bradley at 150 temp for the first hr then kicked it up to 175 for the rest of the time.
Took about 4 hrs to get the texture I wanted
(http://i624.photobucket.com/albums/tt326/TMBs/VenisonJerky012.jpg)
Hard to see I know, but it's done and ready to be pulled out. Chris (10.5) said to pull when done and put the peices in a papper bag to soak up the extra grease before putting then in a plastic bag
(http://i624.photobucket.com/albums/tt326/TMBs/VenisonJerky014.jpg)
Looks good. What's the deflector looking thingy above the V- tray? I remember reading a thread on it a long while ago. I think some member here was making it. ???
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Quote from: mikecorn.1 on July 28, 2012, 09:19:35 PM
Looks good. What's the deflector looking thingy above the V- tray? I remember reading a thread on it a long while ago. I think some member here was making it. ???
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what he said
SouthernSmoked sent that to me a while ago, works great!!
WOW, thanks for the reminder I owe him big time for that. Looks like a trip to the store for things to send him
The Jerky turned out looking pretty Good Tommy. How did the boss like it?
Quote from: Tenpoint5 on July 30, 2012, 07:19:09 AM
The Jerky turned out looking pretty Good Tommy. How did the boss like it?
LOVED IT, so brownie points to me ;D ;D ;D ;D
Nice Job Tommy!! I took a bag of Lems BBQ flavored Beef jerky camping last weekend and it was gone real quick and everyone like it, I prefer Lems Original flavor myself.
Oh Yeah!
Bout how much GP per lb did ya use?
Quote from: OU812 on July 31, 2012, 10:25:14 AM
Oh Yeah!
Bout how much GP per lb did ya use?
I put 3 tbs GunPowder + 1 tsp of the cure in an empty salt shaker and lightly covered the meat. I then placed the container of meat in the fridge for 12 hrs or so before I smoked in the Bradley
Thanks Tommy
Nice jerky there Tommy
I need to make more some day
looks good,
what was the total time in the smoker if ya dont mind?
Quote from: BrandNewSmoker on July 31, 2012, 06:54:40 PM
looks good,
what was the total time in the smoker if ya dont mind?
I believe 3.5 hrs, but it will depend on how thick the meat is. I could have gone to 4.0 hrs and still been ok.
Texture is up to you, so make some and see
Quote from: TMB on July 29, 2012, 08:59:27 PM
SouthernSmoked sent that to me a while ago, works great!!
WOW, thanks for the reminder I owe him big time for that. Looks like a trip to the store for things to send him
What's the purpose of the thingamagigy? Just curious.
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Quote from: mikecorn.1 on July 31, 2012, 08:59:27 PM
Quote from: TMB on July 29, 2012, 08:59:27 PM
SouthernSmoked sent that to me a while ago, works great!!
WOW, thanks for the reminder I owe him big time for that. Looks like a trip to the store for things to send him
What's the purpose of the thingamagigy? Just curious.
Sent from my iPhone using Tapatalk
It sends the heat more up the middle instead of most of it going up the rear. You get better heat distribution
Good looking jerky .
Quote from: TMB on July 31, 2012, 07:50:15 PM
Quote from: BrandNewSmoker on July 31, 2012, 06:54:40 PM
looks good,
what was the total time in the smoker if ya dont mind?
I believe 3.5 hrs, but it will depend on how thick the meat is. I could have gone to 4.0 hrs and still been ok.
Texture is up to you, so make some and see
That's why i was asking my first batch had a few thicker pieces, and i think i could have gone just a little longer. it was still good but next time i may go a little longer or just a little higher heat for the last hour or so.
thanks