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
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
