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<blockquote data-quote="MossyMO" data-source="post: 73439" data-attributes="member: 347">Sliced up 6 1/2 pounds of venison backstrap, sealed in a Ziplock and in the fridge overnight with hickory jerky seasoning and cure. Here is the jerky getting some oak smoke with the grill running 150º.&nbsp;&nbsp; &nbsp; <a href="https://imageshack.com/i/pbEYd1nOj" target="_blank"><img src="http://imagizer.imageshack.us/v2/640x480q90/911/EYd1nO.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a>&nbsp; -----&nbsp;&nbsp; &nbsp; About 4 hours in a few slices were looking about right to take off and all were done a few hours later.&nbsp;&nbsp; &nbsp; <a href="https://imageshack.com/i/paM5No0bj" target="_blank"><img src="http://imagizer.imageshack.us/v2/640x480q90/910/M5No0b.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a>&nbsp; -----&nbsp;&nbsp; &nbsp; Bon Appétit!&nbsp;&nbsp; &nbsp; <a href="https://imageshack.com/i/p5P0O8PVj" target="_blank"><img src="http://imagizer.imageshack.us/v2/640x480q90/905/P0O8PV.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a>&nbsp;&nbsp; &nbsp; [FONT=&amp;quot]Thanks for looking![/FONT]</blockquote>

[QUOTE="MossyMO, post: 73439, member: 347"] Sliced up 6 1/2 pounds of venison backstrap, sealed in a Ziplock and in the fridge overnight with hickory jerky seasoning and cure. Here is the jerky getting some oak smoke with the grill running 150º. [URL=https://imageshack.com/i/pbEYd1nOj][IMG]http://imagizer.imageshack.us/v2/640x480q90/911/EYd1nO.jpg[/IMG][/URL] ----- About 4 hours in a few slices were looking about right to take off and all were done a few hours later. [URL=https://imageshack.com/i/paM5No0bj][IMG]http://imagizer.imageshack.us/v2/640x480q90/910/M5No0b.jpg[/IMG][/URL] ----- Bon Appétit! [URL=https://imageshack.com/i/p5P0O8PVj][IMG]http://imagizer.imageshack.us/v2/640x480q90/905/P0O8PV.jpg[/IMG][/URL] [FONT=&quot]Thanks for looking![/FONT] [/QUOTE]

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