<![CDATA[Venison jerky started today]]>87337450-E267-4D7E-A695-0E3C00B7978F.jpeg

Working on 20lbs of venison jerky today.
Pretty basic black pepper recipe that I put in the vacuum tumbler then out to the cold smoke side of my smokehouse for most of the day. I then move to our dehydrator until the water activity gets right.

]]>https://waltonsdev.nodebb.com/topic/4949/venison-jerky-started-todayRSS for NodeThu, 10 Sep 2026 21:01:22 GMTTue, 25 Jan 2022 21:02:36 GMT60<![CDATA[Reply to Venison jerky started today on Thu, 27 Jan 2022 14:56:01 GMT]]>Dr_Pain Mine are usually to soft as well so I leave them on the racks and let them air dry a day or 2.
Because they’re for customers I check them with an activity meter to make sure.

]]>https://waltonsdev.nodebb.com/post/66805https://waltonsdev.nodebb.com/post/66805Thu, 27 Jan 2022 14:56:01 GMT<![CDATA[Reply to Venison jerky started today on Thu, 27 Jan 2022 14:31:49 GMT]]>My starting weight was 2lbs 12oz (before marinade) and end weight was 1lbs 11oz. I did not go by weight loss. I followed the schedule and used the dehydrator to dry to the consistency I was looking for. The IT was 160 when I pulled it off the smoker. They were good but too soft for my liking. I also wanted a shelf stable product so needed to dehydrate a little more

]]>https://waltonsdev.nodebb.com/post/66783https://waltonsdev.nodebb.com/post/66783Thu, 27 Jan 2022 14:31:49 GMT<![CDATA[Reply to Venison jerky started today on Wed, 26 Jan 2022 21:12:17 GMT]]>Dr_Pain do you go by weight loss? And if so, is starting weight the meat before or after the marinade has been applied?

]]>https://waltonsdev.nodebb.com/post/66645https://waltonsdev.nodebb.com/post/66645Wed, 26 Jan 2022 21:12:17 GMT<![CDATA[Reply to Venison jerky started today on Wed, 26 Jan 2022 20:49:54 GMT]]>B80E9D7C-1DC2-46C3-B510-0A34754C15BF.jpeg
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2 more hours and this soft jerky will be done!!

]]>https://waltonsdev.nodebb.com/post/66631https://waltonsdev.nodebb.com/post/66631Wed, 26 Jan 2022 20:49:54 GMT<![CDATA[Reply to Venison jerky started today on Wed, 26 Jan 2022 17:13:21 GMT]]>Dr_Pain Good luck!! I bet it’s going to be great

]]>https://waltonsdev.nodebb.com/post/66607https://waltonsdev.nodebb.com/post/66607Wed, 26 Jan 2022 17:13:21 GMT<![CDATA[Reply to Venison jerky started today on Wed, 26 Jan 2022 15:44:58 GMT]]>Looks great! I actually had a bottom round roast in the freezer and decided to try my hands at making soft jerky. Wish me luck!!

]]>https://waltonsdev.nodebb.com/post/66583https://waltonsdev.nodebb.com/post/66583Wed, 26 Jan 2022 15:44:58 GMT<![CDATA[Reply to Venison jerky started today on Wed, 26 Jan 2022 04:36:31 GMT]]>Lance you are a busy processor, looking good

]]>https://waltonsdev.nodebb.com/post/66528https://waltonsdev.nodebb.com/post/66528Wed, 26 Jan 2022 04:36:31 GMT<![CDATA[Reply to Venison jerky started today on Wed, 26 Jan 2022 02:15:51 GMT]]>Lance I bet that’s going to be some good stuff.

]]>https://waltonsdev.nodebb.com/post/66487https://waltonsdev.nodebb.com/post/66487Wed, 26 Jan 2022 02:15:51 GMT<![CDATA[Reply to Venison jerky started today on Wed, 26 Jan 2022 00:40:34 GMT]]>Lance Great looking jerky.

]]>https://waltonsdev.nodebb.com/post/66471https://waltonsdev.nodebb.com/post/66471Wed, 26 Jan 2022 00:40:34 GMT