Recipe for jerky using a smoker

[Bambito]

Anyone have a recipe for venison jerky? Figured I would wait on making it till the weather warms up a bit! Easier controlling temp when using a smoker. I would like to make sticks and jerky and will be be mixing it with pork, about 70/30. Thanks!

[hockeybc69]

Are you doing ground jerky and mixing with pork?

If you are smoking jerky, I would use whole meat

[Jim Almquist]

I really love the Hi Mountain pepper blend when smoked with hickory to dry out the meat. I also use a bit of charcoal as well but it is a charcoal smoker. I slice into 1/4" thick slices. I have to change levels half way through to smoke/dry out the meat evenly.

[DonBo]

Hi Mountain for me too, but prefer the "Hickory" blend. Smoke for only 2-3 hours at between 200-220. I'll pull them all out after two hours to hand pick the smaller pieces that finish first, then check again every half hour or so. This is with whole meat, strips from a jerkey shooter may not take as long and will probably all finish at about the same time.

Like Jim said, rotate the racks a couple times during the smoke.

[Archerysniper]

Hi Mountain for me too, but prefer the "Hickory" blend.

+3

[OnAFly]

I use the HM original. But I mix in a bunch of sweet chile sauce. Sweet, spicy, shortlived

[Bambito]

Hockey... I have it all ground up and will be using a jerky gun to lay it out on the racks... will that not work? Would i be better off just doing sticks with this stuff and trying the jerky another year with whole meat?

[hockeybc69]

It can work. Are you planning to mix the ground venison with some of the pork for jerky?

Or was the pork for the stix?

I am just saying that my preference is for whole meat when using venison for jerky.

Ground beef I like for ground meat jerky.

[tripod5119]

Mandeville out of Minneapolis has there own jerky blend, ive never had anything as good

[minnesotathorn]

i tried the chili sauce once & it was good but sticky. i put on the meat not mixed in.

[eyeguy 54]

hi mountain is tough to beat. hickory is great and mesquite if you want a little more flavor. I always use ground or whole meat venny in the dehydrator. Might have to try some ground in the smoker, no whole meat left for jerky. Could a guy just use aluminum screening on the racks? I would think that would work. The screens for my masterbuilt that can be bought from them are to spendy.

[NEUT6899]

My personal favorite is Hi-Country. I have used Hi-Mountain as well but seem to like the flavor of the Hi-Country better.. I have only used this in whole muscle jerky in my MES....

[otterman91105]

Nesco makes a pretty good seasoning as well. I use both.