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 BBS: The GWE BBS [ASV] [CIN]
Date: 02-19-04 (18 19)             Number: 101
From: KAOTIC KNIGHT #21 @3957*2    Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Smoking Meat                   Conf: (37) Home Cooki
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Well, I have never used a recipe to make my Venison Jerky (Please no save the
deer posts) but I will attempt to give some sort of process to make Jerky.

First, while butchering the critter we save all of the meat that can not be
turned into steaks or roasts (most people make burgers or sausage out of this)
there often times is a lot of tendon and fat in this meat.  It is very
important to trim as much fat off as possible, the tendons don't matter much
as they just make the jerky chewier.

I like to cut the meat into strips about 1/2" by about 1/2 or 1/4" and 3 to 6
inches long.

This meat is then layered into a large plastic bowl (glass will work but NOT
metal) on top of each layer I put about a small hand full of canning salt (more
or less to taste, but the more salt the longer the Jerky will last) along with
the salt I add the following Herbs and Spices (depending on what I have handy)

Garlic, Cayenne Pepper, Black Pepper, Chili powder, Garlic, Lousiana hot sauce,
and most any other "non-green" herbs, avoid things like Thyme, Oregano, etc.

For a oriental flavor I'll leave out the hot sauce and use Soy sauce and
terriaki sauce.

after filling the bowl I seal it, shake it well, and let it sit at room temp

for about 4 or 5 hours.  Then refrigerate for 1 or 2 days.

Next comes the smoker...  I use a small electric smoker (29 bucks at the local

cheapy store like Wally-Mart or K-mart.)  I've done jerky in the oven but it is
real easy to over cook it and the smoke flavor does not work well as i use real
hickory chips to flavor the meat.

Place the meat on the rack with the pieces 'just' touching.  DO NOT pack the
meat closely or it will not dry properly.  I place crushed Hickory hulls, bark
chips, and twigs in the pan in the bottom of the smoker.  (this pan sits
directly on the electric burner)  It helps to actually light the bark and get
some coals glowing before putting it in there.

I keep a cardboard box wrapped around the smoker to insulate it (it usually is
0 to 10 degrees outside when I'm smoking meat (Iowa Winters))  Smokeing take
from 12 to 36 hours depending on the temperature, humidity, and thickness of
the meat.  Check frequently because the meat is worthless if it's dried too
much.  I like the meat to still be flexible but not so moist to look uncooked.

Hope this helps a bit....

BTW the temp of the smoker should be somewhere around 120 to 130 degrees.  Too
much hotter and the meat will over cook before drying and will be too tough.