salt and hickory or apple wood........that's all my one buddy uses and I told him he was nuts, until I tried the jerky.
Here's how he does it. He spreads out the venison (all cut around 1/4" to 3/8" thick, diagonally across the grain) on a clean table in his garage. He then douses it with table salt. There it sits for around 10 to 24 hours. Next he flips it all over, spreads it out again and repeats the process. Lastly, it all gets skewered onto rods and put in his makeshift smoker in the backyard (made out of rough cut hickory boards). There he smokes it til it's dried to the right consistency.
I kid you not, that is the best jerky I ever ate.....
+1. I omit the salt and just use a little soy--I don't like salty jerky, which is the problem with the commercial brands. Wish I hunted, I love venison.Soy sauce,worcestshire cracked pepper little brown sugar salt and cayenne(If you like it) and a little liquid smoke.Mix everything to taste. Marinate in a baggie 24 hours and then smoke.
Gary
We use essential cookies to make this site work, and optional cookies to enhance your experience.