Need Help/HOW. DEER JERKY

[CherryCoke]

hELLO ALL, i NEED FAST HELP.
mY NEIGHBOR SAYS HE'S GOING TO BRING OVER SOME DEER THAT THEY SLICED AND SEASONED WITH A JERKY SEASONING.
i HAVE NEVER {woops} caps lock....done jerky.
How do i do?
what temp?
adding smoke?what flavor smoke?
how long?
when do i know its done?
     Chuck

[Smoking Duck]

Most folks will throw some smoke on their jerky for a couple of hours in the Bradley, then transfer to either an oven or dehydrator to finish.  If that doesn't work, here's a link to do it all in the Bradley.

I've never done it that way and maybe someone else will come along with more info to help soon.

SD

[CherryCoke]

SD, need more specific info & the LINK.I didnt see it anywhere  Chuck

[Smoking Duck]

Oops, forgot the link:

http://forum.bradleysmoker.com/index.php?topic=2718.0

Another tip is to click on search (top left, just to the left of the profile tab), type in your search words; I'd use beef jerky as the search topic) and be sure to click on the box "Search in topic subjects only".  This should provide a lot more help.

I haven't done very much jerky in the bradley, so I'm not that great of help but the search should help greatly.  As far as wood is concerned, I'd probably go with a heavier wood like hickory, oak or even mesquite, but that's just my tastes.

SD

[Piker]

I do most of my jerky in my obs. I usually smoke for about 2 hrs. with hickory and since I use MTQ in my dry rub I finish it off at 170F until it is done which I tell by bending it if it cracks it too well done if it bends with a little difficulty thens thats how I like it. Its a matter of personal taste and experience. Dave 

[CherryCoke]

thanks fellas,
going in shortly, willl let you know when I have neighbor check it out,,,,when he gets off work,
ahhhh being retired has its perks..and today is sunny & 18 degrees out, and ice storm predicted friday,got the best day.
i only have Maple/Pecan pucks left..
cant find what I need around here,Ganders doesnt have Apple or Hickory in Cedar Rapids???
the guy there says most use Mesquite,..Not to my likeing.

[CherryCoke]

WELL, THE 1ST EVER TRY AT DEER JERKY IS OUTA THE BRADLEY.!!
The neighbors gave me rave reviews amd are interested in getting there own Bradley now!!do I get a incentive???
anyway, here how I did.IT.
The deer was sliced about 1/4"+  uneven
and rubbed down with High Mountain Pepper jerky rub,
It was fridged in ziplock overnite.
I warmed up the B,  also a pan of hot water and used Pecan pucks,im gettin awfully low,wish these were cheaper.
anyway......started it at 160, 1/8"vent,
2nd hour  170, 1/2" vent
rotated racks
3rd hour  180  all open vent
4 hours, temp was 195,neighbors got off work,lucky dawgs,still makin that hi dollars,and they sampled,and sampled, and congrated me, gave me 1 rack of Jerky and also tried to pay me.
I actually liked it, Im not into deer,but it was very good, soooooo, to you guys that offered your help, advice etc,  ;D  tnxxxxxx  I will make jerky another day !!   Chuck :D

[Tiny Tim]

WELL, THE 1ST EVER TRY AT DEER JERKY IS OUTA THE BRADLEY.!!
The neighbors gave me rave reviews amd are interested in getting there own Bradley now!!do I get a incentive???
anyway, here how I did.IT.
The deer was sliced about 1/4"+  uneven
and rubbed down with High Mountain Pepper jerky rub,
It was fridged in ziplock overnite.
I warmed up the B,  also a pan of hot water and used Pecan pucks,im gettin awfully low,wish these were cheaper.
anyway......started it at 160, 1/8"vent,
2nd hour  170, 1/2" vent
rotated racks
3rd hour  180  all open vent
4 hours, temp was 195,neighbors got off work,lucky dawgs,still makin that hi dollars,and they sampled,and sampled, and congrated me, gave me 1 rack of Jerky and also tried to pay me.
I actually liked it, Im not into deer,but it was very good, soooooo, to you guys that offered your help, advice etc,  ;D  tnxxxxxx  I will make jerky another day !!   Chuck :D

Neighbors are interested?  Show 'em my link at the bottom of my signature.  Keep the business in Iowa. :)