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Saturday, March 29, 2008

Smoked some venison jerky

I love jerky and venison jerky is one of my favorites. I used some hind quarter roasts and a bit of back strap that I had on hand. Sliced it with my electric slicer, marinaded it overnight and smoked it in my little smokehouse. It turned out pretty tasty. :)



I marinaded the jerky in a mixture of soy sauce, garlic, Dales marinade and onion powder. Then sprinkled it with fresh cracked black pepper.



I like to use wooden skewers to hang the jerky....I can get about 6 hunks of meat on one stick. Just makes hanging go faster.


I used a mixture of hickory and Jack Daniels whiskey barrel chips for the smoke.


The jerky took about 12 hours of smoking/drying.


It came out really tasty. :)



10 comments:

Bob said...

One of the joys of the internet is finding websites like yours and people like you. If you are typical of a cowgirl, then I should go to a few rodeos. It's a bit cold for the shrimp in Oakland, but do you find the fish in your pond eat up most of the shrimp?

cowgirl said...

Thank you for the kind words Bob!
I do not have fish in my windmill pond, but you are right, they would eat the juvenile shrimp as soon as I put them in. :)

Hope you try a rodeo some day. lol My favorites are the ranch rodeos... I get to watch friends and neighbors compete in things they do every day for a living. It's a lot of fun to see who gets to go home with the bragging rights. lol


Thank you again for the compliment and for checking out my blog!!

take care,
jeanie

Jimmy said...

Wow Jeanie, reading that has made my mouth water! It sounds so much nicer that the stuff I buy over the internet - I think I need to try and make some Jerky!

Jimmy.

cowgirl said...

Thank you Jimmy!
I hope you give it a try sometime. Home made jerky is pretty tasty stuff. You can really add what you like to the marinade. :)

Thanks again... :)

John R said...

Your my kind of gal I spent some time in Texas and loved the Texas women, real down to earth.My wife and I share your love for Grilling ,Smoking,Gardening and the Endless study of a good Camp fire.I have one question as to where do you obtain your baby shrimp to raise I think I would like to give it a try here in NE Florida thanks again for a great site
John R

cowgirl said...

Thank you John! I'm definately a down to earth woman and love the outdoors.
Sounds like you two are living the good life too. :)

There is a source for juvenile shrimp in Miami Florida....

Miami Aqua-culture, Inc.
4606 S.W 74th Ave
Miami, Florida 33155
305-262-6605 or 305-262-4430
Fax: 305-262-6701
livestock@miami-aquaculture.com

There might be more sources closer to you though. The Mississippi State University Extension site has a few other sources listed.

http://msucares.com/aquaculture/prawns/juvenile.html

Hope this helps John, let me know if you have any questions. I'm glad to help if I can.

Thanks again! :)

Anonymous said...

Quick Question when you some your jerky do you hot or cold smoke it and for how long? One other thing is this is great you have tons of info on here

cowgirl said...

Thank you anonymous!
I like to smoke the jerky from 130 to 165 degrees... so I guess you could call it warm smoking.
Depending on the thickness of the meat, it can take anywhere from 8 hrs to 12 or more. I like to check it after 5 or 6 hours to see where I am with it.
If it smokes too hot it will cook the jerky and it becomes brittle.

Hope that helps Anonymous! Good luck with yours! :)

Also....thanks for checking out my blog! :)

KillitandGrillit said...

I just found your blog today. Are you single, because I swear I'm in love! You rock.

Infatuation aside, this recipe made me cringe just a little- using backstrap for jerky? Gasp...say it aint so!

cowgirl said...

lol Thank you KillitandGrillit!
I appreciate you checking out my blog... and yes I'm afraid I did use some backstrap. lol At the time I had plenty on hand. :)

If it makes you feel any better.. I don't do that very often! lol

Thanks for stopping by...