Made Moose Jerky for the second time.
As the title says this was my second attempt at making moose jerky. The first batch I did turned out so good I couldn't wait to make more. First batch was made from a rump roast and I sliced it with an electric slicer 3/16 of an inch thick and the consistency was great. For seasoning I tried one of the off the shelf packets. I made 3 lbs and it didn't last long at the camp.
This time I used a cross rib roast and after deboning I sliced it as close to 3/16 as I could with a very sharp knife. Used the same seasoning as the first time and smoked it at 200 degrees for an hour and 45 minutes. My initial 2 lbs 15 oz of meat turned into 1 lb 10 oz of tender, tasty and not dried out moose jerky. It is so good the wife even likes it and that is the ultimate test. I can see lots of jerky in my future although a pork belly is next in line to be smoked. I just started smoking meats as my wife gave me the smoker for Christmas, but I really like it. Much better than store bought. The photos are when it was ready to start smoking and the finished product. I bagged it up in Ziplocs as it won't last long.
If anybody has any real good jerky recipe's they would like to share, I'm all ears.
Jack
As the title says this was my second attempt at making moose jerky. The first batch I did turned out so good I couldn't wait to make more. First batch was made from a rump roast and I sliced it with an electric slicer 3/16 of an inch thick and the consistency was great. For seasoning I tried one of the off the shelf packets. I made 3 lbs and it didn't last long at the camp.
This time I used a cross rib roast and after deboning I sliced it as close to 3/16 as I could with a very sharp knife. Used the same seasoning as the first time and smoked it at 200 degrees for an hour and 45 minutes. My initial 2 lbs 15 oz of meat turned into 1 lb 10 oz of tender, tasty and not dried out moose jerky. It is so good the wife even likes it and that is the ultimate test. I can see lots of jerky in my future although a pork belly is next in line to be smoked. I just started smoking meats as my wife gave me the smoker for Christmas, but I really like it. Much better than store bought. The photos are when it was ready to start smoking and the finished product. I bagged it up in Ziplocs as it won't last long.
If anybody has any real good jerky recipe's they would like to share, I'm all ears.
Jack