Skip to content


Who you calling jerky?

Gary used his smoker to make jerky this week. Usually this is a dead of winter project, and he uses the oven, and the smell of smoked meat permeates the house. The smoker is a great alternative!

The first step is to marinate thin strips of meat. This is venison. This time, Gary used a dry rub his dad brought back from one of their many hunting trips to Canada. But he has also used a combination of commercial jerky seasonings, liquid smoke and seasoned salt in past batches. The meat has to sit for at least a day after it is covered in the seasoning.

Each strip is laid over a rack of the grill. Helper is optional.

Then he leaves them in the grill for a long time. At the bottom of the smoker are some apple chips for premium smoky flavor.

By the end of the day, Gary has a nice supply of jerky. He also smoked a couple of ducks we had in the freezer this week. He brined them for a day or so in salt water first, then sat them in the smoker all day. I didn’t have any but I am told it was dee-lish.

Posted in Gary.

0 Responses

Stay in touch with the conversation, subscribe to the RSS feed for comments on this post.

Some HTML is OK

(required)

(required, but never shared)

or, reply to this post via trackback.