Re: The best way to make smoked Deer Jerky and which cuts to use?
I prefer to use round(inside/outside) whatever. I’m not sure on the difference, but they seem to be the leanest and easiest to cut up. Try and get them a uniform thickness and don’t oversmoke them. I use the cabelas seasoning with apple in a charcoal grill. I also try and get as much of the silver skin and gristle out of it because I find it hold some unwanted flavour. It’s good to mess around with the smoker/oven/dehydrator. I definitely don’t like my jerky dried right out, especially the ground stuff. I usually smoke for an hour and then the oven and maybe a short trip on the dehydrator to get a bit more moisture out. My buddy who I was doing it with this morning picked up a big bacon pan with a rack on it for going in the oven from Costco. It works well in the oven.
I have some ground moose/beef on the smoker right now with cabelas original. We did 5 pounds of teriyaki muscle jerky that I’ll smoke the day after tomorrow and we had about two pounds left over that we ground up. We went to the store to top it up with 3 pounds of beef, but couldn’t find beef for less than $10/pound so it got two pounds of some old packs that were $4 off.
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