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Venison Jerky
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<blockquote data-quote="Duckslayer100" data-source="post: 310683" data-attributes="member: 1485"><p>You really can't go wrong with any of the High Mountain kits. Seriously. I've dabbled in all sorts of jerky experiments, and I keep coming back to them. Damn-near bullet proof and results are consistently good. </p><p></p><p>The key is a nice, long curing process. They'll say 48 hours, but I let things sit a solid 4-5 days before actually making the jerky.</p><p></p><p>I also prefer my jerky on the thicker side (strong 1/4 inch) and also take them off a bit earlier than most. The result isn't a true dried last-for-months-on-the-shelf product, however I like that it's moist and tender, without getting too dried or crumbly. </p><p></p><p>And for flavor, I'd use your smoker, hands down. Keep it close to 160 and try for 2 hours. By then, it's done to my liking, but you can go longer if you like a dryer jerky.</p></blockquote><p></p>
[QUOTE="Duckslayer100, post: 310683, member: 1485"] You really can't go wrong with any of the High Mountain kits. Seriously. I've dabbled in all sorts of jerky experiments, and I keep coming back to them. Damn-near bullet proof and results are consistently good. The key is a nice, long curing process. They'll say 48 hours, but I let things sit a solid 4-5 days before actually making the jerky. I also prefer my jerky on the thicker side (strong 1/4 inch) and also take them off a bit earlier than most. The result isn't a true dried last-for-months-on-the-shelf product, however I like that it's moist and tender, without getting too dried or crumbly. And for flavor, I'd use your smoker, hands down. Keep it close to 160 and try for 2 hours. By then, it's done to my liking, but you can go longer if you like a dryer jerky. [/QUOTE]
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