Venison Jerky

[NePaSmoKer]

I have 5lbs of venison jerky thawing right now. Going in the BS tomorrow with some oak. I cut this into strips when we butchered to save some time.



nepas

[pensrock]

Amish style jerky?

[NePaSmoKer]

Amish style jerky?

I think just plain old smokey backwoods jerky  ;D

nepas

[mow_delon]

Nepas,
Just wondering how the pre-sliced and frozen venison turned out. I have done it that way a couple of times, and my slices would always break into tiny little pieces that frustrated me to no end.  I never pre-slice anymore, but was wondering if it worked for you or if I am just doing something wrong?

[NePaSmoKer]

Nepas,
Just wondering how the pre-sliced and frozen venison turned out. I have done it that way a couple of times, and my slices would always break into tiny little pieces that frustrated me to no end.  I never pre-slice anymore, but was wondering if it worked for you or if I am just doing something wrong?

Mine turn out pretty good. Just watch the heat while smoking. I put 1hr 40 mins of smoke to my jerky (5 pucks only) with heat starting @145* then bumping up slow to 155* (1hr) then 160* (1hr) until jerky is bendable and does not snap. When its cold out i do the smoke then into my dehydrator @155*



nepas

[mow_delon]

I think that I worded what I meant wrong.  When I thaw out the pre-sliced meat, it falls apart during the thaw.  Then when I take it out of the bag and stir it around in my marinade, it becomes even smaller pieces.  They still dry ok and taste great, but insted of having 1 piece that is 2inches by 6-8 inches, I end up with many pieces that are not even 2 x 2, not to mention the handfull of the tiny pieces that get thrown because they will fall through the racks (I even have the Bradley jerkey racks).  Not really a big deal, I just don't slice and freeze. Only slice what I am going to make and never have a problem.

Anyway, thanks for the pics and info...jerkey looks great!!

[Tenpoint5]

I think that I worded what I meant wrong.  When I thaw out the pre-sliced meat, it falls apart during the thaw.  Then when I take it out of the bag and stir it around in my marinade, it becomes even smaller pieces.  They still dry ok and taste great, but insted of having 1 piece that is 2inches by 6-8 inches, I end up with many pieces that are not even 2 x 2, not to mention the handfull of the tiny pieces that get thrown because they will fall through the racks (I even have the Bradley jerkey racks).  Not really a big deal, I just don't slice and freeze. Only slice what I am going to make and never have a problem.

Anyway, thanks for the pics and info...jerkey looks great!!

Sounds like your cutting your slices too small, or your pulling it apart before it is completely thawed. When I preslice i usually go 1/4 to 3/8 of an inch to prevent the breaking apart. When I make jerky.